Our Precautions For Avian Influenza


At Pete and Gerry’s we are proud to go above and beyond USDA Organic and Certified Humane requirements.  If you don’t know about Certified Humane, its a designation administered by Humane Farm Animal Care, a non-profit, third party, to those meeting their strict animal welfare guidelines.  One of the ways we exceed those standards is by providing all of our hens with outdoor access on green grass.  In fact, Certified Humane is currently in the process of certifying all of our small family farms to their Free Range standard.

If you have been following the news recently, you may have heard about a particularly virulent strain of Avian Influenza which has infected numerous commercial turkey flocks in the Midwest.  Yesterday, this outbreak took a turn for the worse when a 5.3 million caged hen laying operation was infected and subsequently destroyed (yet another argument in favor of family-scale farming).  You can read more about this here.  The Center for Disease control considers the risk to people from these infections to be low and no human infections have been detected.  However, the disease does pose significant risk to poultry.

Because we never use antibiotics we currently practice very strict biosecurity measures to prevent diseases from infecting our flocks.  Due to this outbreak, we are taking extra precautions at all of our small family farms.  Unfortunately, one of these precautions is that we will not let our hens outdoors until the threat from Avian Influenza subsides.  Because this disease is spread through wild birds and waterfowl, we feel that keeping our hens inside is the best way to protect them.  USDA and Certified Humane both authorize these precautions due to the current situation.

Like you, we believe that the best eggs come from organic, Certified Humane small family farms where the hens spend their days outside on grass.  So, when we need to stray from that we feel it’s best to be open and transparent.  We’ll let you know as soon as the situation improves.  Thanks!

What We’re Thankful For


Farmers don’t get much downtime to sit back and reflect on their blessings – so we’re grateful for the opportunity Thanksgiving gives the four generations of our family to be together, from Great-Grandpa Les to great-grandkids Piper and Brock.

Even more of a blessing, we’re able to do it on the same farm our family has owned since the late 1800s. We know it’s a privilege fewer and fewer farm families have these days; as we savor it, we renew our pledge to only do business with small-scale farmers who are committed to the welfare of their hens and to wise stewardship of their land.

We’re thankful that back in the not-so-long-ago 1980s, Carol, Gerry, and Pete had the  to convert to cage-free, organic egg farming. As they saw farms around them pushed out of business by huge-scale factory egg farms, it looked like a huge risk.

In the 30+ years that followed, we’ve brought over 30 farm families to work with us—and we’ve seen the natural and organic food movement grow from a fringe category to the fastest-growing sector of the American food marketplace. There have been good times and bad, but we’re thankful that our decision to work only with good people has always seen us through.

We’re thankful for our beautiful, healthy and happy hens….

For the good people who care for them and bring you their eggs…

And for you, who choose to buy our eggs. You’re voting with your fork for good food, in every sense of the word.

Happy Thanksgiving, from our family to yours!

Why We Love Breakfast Bowls

Seriously yummy:  Egg-Sausage & Tomato Breakfast Bowl.

Seriously yummy: Egg-Sausage & Tomato Breakfast Bowl.

We’re not sure who invented the breakfast bowl, but it’s about time we thanked him or her.   Profusely.

After all, there’s no easier way to make a sophisticated looking breakfast. And did we mention that it can take less time than brewing a pot of coffee?

The basic formula

First, put a few humble things into a bowl—maybe hot sautéed potatoes or hash, cooked rice or grits, sautéed greens, or even a bit of a leftover stir-fry or stew.  Next, top it all with an egg or two, cooked your way.   Then, you can give the whole thing an optional dash of some flavorful condiment—say, sriracha sauce, ketchup, or [insert your favorite secret sauce idea here].

Suddenly you have a nourishing, filling meal in a bowl that’s good enough for company. Bonus: Maybe you used up some leftovers, too!

A few easy riffs

Some of our favorite breakfast bowl recipes, from incredibleegg.com, riff just a little more on that same, basic formula.  Make them in your microwave and keep your kitchen cool. They’re perfect for a crazy-busy morning when you want something a little more exciting than cereal.

Give ‘em a try – just click on the title to take you to the recipe.   What’s your favorite breakfast bowl?  Post a photo here!

Microwave 3-Minute Breakfast Hash


Microwave Egg Veggie Breakfast Bowl


Microwave Egg, Sausage & Tomato Breakfast Bowl  (pictured above)


Eggs and Weight Loss

Yes, eggs can help you lose weight!

Yes, eggs can help you lose weight!

Three ways eggs can help you get (and stay) slim

Maybe you’re hoping to lose a few pounds before bathing suit season hits its peak.  Or maybe you just want to stay at the healthy weight you’re at now.  Either way, eggs can help you get there!  Few other foods can naturally deliver such low-cal, high-quality nutrition.   Here are three key reasons why:

One:   Eggs are amazingly low in calories. A single large egg supplies just 75 calories, 5 grams of fat and less than half a gram of carbs.  In exchange,  you get 6 grams of highest-quality protein, 13 key vitamins and minerals (including vitamins A & D, B vitamins, and key minerals like phosphorus and zinc).  And, thanks to our hens’ healthy diet, our eggs also provide 200 mg of heart-healthy omega 3 fatty acids.

Two:  Eggs are rich in appetite-curbing protein.   Science suggests that protein is tops when it comes to making meals satisfying. Protein-rich foods take more time for the body to break down, possibly helping keep hunger-boosting hormones at bay longer.

One study found that overweight people who ate eggs for breakfast were better able to stave off late-morning hunger–and ate an average of 330 fewer calories throughout the day. (That’s the equivalent of cutting out a fast-food cheeseburger!).

Bonus:  Your body uses more calories to process protein it than it does carbs or fat (this is what scientists call the “thermic effect of food” or TEF).  No wonder another study found that dieters who ate egg-based breakfasts lost 65 percent more weight than those who ate the same amount of calories, but started their day with a bagel breakfast instead.

Three:  Eggs are great workout fuel.  If you’re also getting regular exercise to boost your weight loss (good for you!), getting plenty of protein will also help you build and repair muscle tissue.  Since muscle tissue burns more calories than fat tissue does, that’s a win-win!  And, as you lose weight, keeping your protein intake adequate will help preserve your muscle mass so you’re losing only unwanted fat, not muscle.

Here are some easy ways to incorporate eggs into your healthy eating routine:

• Have an egg with your breakfast.  (Here’s some recipe inspiration.)

• Boil up a bunch of eggs and keep in the fridge for grab-and-go snacks.

• Pack a hard-boiled egg in your gym bag for a quick post-workout snack.

Managing weight is all about losing bad habits, and replacing them with healthy ones.  So try getting into the egg habit. It will do your body good!


Cooking with Kids: Mothers’ Day Breakfast in Bed


Image: Breakfast in Bed by Mary Cassatt [Public Domain], via Wikimedia Commons. 

Ask any mom what she wants most for Mother’s Day and she’ll probably say “a day off!” Letting her sleep in and be served breakfast in bed is a great start. It’s also a wonderful way for kids to flex their cooking skills…no matter what their age!

What kids can handle

Kids can usually do a lot more in the kitchen than you think. But no matter how capable they seem, always have an adult in charge in the kitchen.  Here are some age-appropriate tasks they’ll have fun doing:

-Toddlers can wash fruit and tear herb or lettuce leaves for a fruit salad or garnish.

-3-5- year olds can help beat eggs, cut soft fruits, cheeses or avocados with a butter knife, pour pre-measured liquids and mix batters, knead doughs, and grease pans.

-6-9 year olds can crack and beat eggs, use a rolling pin, peel fruits and vegetables, scoop batter into muffin cups, make toast, grate cheeses, and use an electric mixer.

-10-year-olds on up can work pretty independently, but will need adult supervision to make sure they’re following safety rules.

Easy recipes to try together

Make-ahead recipes are ideal so there’s not too much noise in the kitchen in the morning, and Mom can sleep in (or at least pretend to!).  Stratas, “overnight” French toast or muffins, or slow-cooker oatmeal recipes make great candidates.

No-cook recipes are a great choice for little ones, who can simply assemble a meal with pre-cooked or prepped ingredients.  Even a toddler can:

– Decorate an open-faced English muffin with slices of hard boiled eggs and strips of precooked bacon.

– Layer granola, yogurt and berries in a Mason jar for gorgeous breakfast sundaes.

– Stir together softened cream cheese and jam, spread it on an open-faced bagel, and sprinkle with berries.

– Spread pumpernickel bread slices with a little cream cheese and top with slices of smoked salmon and chopped hard-boiled eggs.

Or for an over-the-top (but easy) presentation, kids can fill a Bento box with bite-size tasty tidbits, like cherry tomatoes, berries, toast points, hard boiled eggs, cut-up fruit, mini-muffins, and small containers of jam, peanut butter, or softened butter.

Whatever goes on the breakfast tray, don’t forget a card for Mom (preferably homemade), and maybe a flower or two!  And of course, everyone (except Mom) should clean up the kitchen afterwards.

Tell us… what are you going to serve Mom for breakfast this Mother’s Day?


Decorating Brown Eggs for Easter

Neon Eggs

Brown is Beautiful!

Did you know you can decorate brown eggs?  To the families who raise our beautiful brown organic eggs, it just comes naturally. “I’m always baking and cooking with them anyway,” says Neila Zook, who raises hens in two barns for us with her family in Pennsylvania.

G-man and his Egg

No special dyes needed!  The Zooks just use the egg decorating kits available in any supermarket.  This year, they had fun with a neon color kit (here, 4-year-old “G-Man” shows off his handiwork).

Old-world, rich color.  Starting with brown eggs  gives you a whole new color palate to work with.  Eggs take on an elegant, deeper tone:  yellows become deep gold, purples take on an eggplant-like hue, blues and greens become nicely dusky.  It’s a beautiful change from the ordinary!

Other dyes to try.  You can also experiment with organic egg dye kits, or make your own natural egg dyes using ingredients like red cabbage, beets, blueberries, turmeric—even flower petals!  DIY natural egg dyeing takes a little more time, but you’ll love the rich, natural-looking colors it produces.

Eggstra Decoration

Paint, sparkles and feathers, oh my.  Of course, instead of (or in addition to) dyeing our eggs, you can paint them, drizzle them with colored glues, cover with feathers, sequins, or glitter – the sky’s the limit! Or, draw a design or write a message on your eggs (we couldn’t resist a little shameless product placement here).

Another nice perk of starting with great eggs:  When you’re finished admiring them, you can turn them into the best organic egg salad ever (say, this tasty egg salad with avocado, from allrecipes.com via yummly.com).  “Just knowing that I am giving my family the best quality egg there is, is great to me!” says Neila.

How do you decorate our beautiful  brown eggs?  Share it here!


Eggs are Powerful Symbols at Passover



When Passover begins tomorrow, families all over the world will gather for a Seder, or ritual meal. No matter what’s served, eggs are always on the table as powerful symbolic foods.

Many families dip hard-boiled eggs in salt water, to commemorate the tears and sweat of their ancestors’ enslavement in Egypt. And a hard-boiled egg, usually roasted, is placed on the Seder plate—its roundness suggesting the cycle of life, rebirth, and renewal. Its burnt, sometimes cracked shell is also a reminder of ancient sacrificial offerings.

If you’re roasting one of our organic eggs, you’ll find its brown color is striking. Just hard-boil the egg first, and place in a 350°F oven until it starts getting a burnt, cracked look—about 15-20 minutes.
All of us at Pete and Gerry’s Organic Eggs wish you a warm, healthy Passover. Chag Sameach!

Spring on the Farm: The Dirty Truth


What’s your favorite first sign of spring?  Crocuses?  Robins?  Fresh-picked asparagus?  Here on our small family farms, early spring means – well, mud.  That’s just how we like it. Mud means we can finally get out and do what needs to be done, and there’s a lot to do.

The 30 family farms that produce eggs for us are diversified, meaning that they aren’t just egg farmers.  Many also crop-farm or raise livestock, some grow vegetables to sell to neighbors.  Most are also raising children and keeping family homesteads, just steps away from their hen houses.

Producing eggs for Pete and Gerry’s allows our farmers to have a life that’s “100 percent farmer,” says Chris Pierce, who helps our Pennsylvania families manage their farms.

Here’s what you’ll find our farmers doing now:

– Planting seeds.  Right now, the organic soil around our hen houses looks pretty muddy, but we’re putting down organic seed so there will soon be a carpet of fresh green pasture for “our girls” to peck and scratch in.  There’s also land to till for crops and vegetable gardens, and “home-grown” manure to spread–naturally enriching the soil while following strict conservation land management practices.

– Spring-cleaning, big time.  Some of our farmers are scrubbing out their barns to welcome new flocks of pullets (16-week-old hens) to a safe, clean new home.  Keeping things spotless is extra important, since we never give our hens antibiotics.

Bringing other babies into the world.   For those of our farmers raising cows, sheep or goats, now is prime time for calving, lambing, and kidding (yes, that’s what birthing baby goats is called). They’re extra busy keeping their newborns healthy and happy.

Sap Buckets

– Watching the thermometer. This time of year, you can wake up to freezing temperatures and be sweating in a T-shirt by midday.  (Of course, it’s great weather for maple syruping—as some of our New England farmers are doing!)

Our farmers keep a close eye on their heating and cooling systems to make sure the barns are always comfortable.  Until conditions allow our girls to go outside in the elements, they’re scratching and dust-bathing in protected outdoor “winter gardens.”

It may be muddy work this time of year, but our farm families don’t mind getting dirty.  After all, life on a real family farm isn’t glamorous living.  It’s a good living.

You might have noticed our look has changed!

A new fresh look at Pete and Gerry’s Organic Eggs.

Pete and Gerry's Organic Eggs

Pete and Gerry’s Organic Eggs

Have you been pecking around our new website? You may have noticed that we have a fresh new look.

We are proud of our family farm and our family farmers and want you to get to know us a bit better.

Our family farm has been producing farm fresh eggs for four generations. We continue to be pioneers in humane and environmentally sustainable egg production, we produced many of the first organic and cage-free eggs available in supermarkets.  Now we want to share our story of how we continue to flourish as a family farm and have folded many other small family farms into our flock. We invite you to explore our new website to find out more about our mission.

Our new website is filled with stories of our farmers, our organic and cage free eggs,  information about why organic matters, nutrition and your health and the health of your family (#healthgrowshere), our Certified Humane farming practices and more.  We also have a wonderful community where you can ask us your questions, get your questions answered as well as to share your recipes.

And finally we are glad you landed in our coop and found our blog Unscrambled.  On our blog we will share farm news, recipes from our kitchen and yours, organic food and its importance to your health and the health of your family.

We hope that you will check back often to find out what we are up to at Pete and Gerry’s Organic Eggs and on our family farms!


Dessert Recipe: Carol’s Marble Chiffon Cake

Carol, the farmer’s daughter (daughter of farm founder Les Ward) can often be found in the kitchen. She loves making pies, cookies, cakes, cream puffs, and her famous whoopie pies.  Carol is know for bringing warm muffins right from the oven to the farm for everyone to share.  If you aren’t quick, her goodies are quickly devoured only leaving behind a plateful of crumbs and smiles. Carol has some very special recipes that she loves using for special occasions. This marble chiffon cake is one of her favorites. This chiffon cake recipe uses 7 Pete and Gerry’s Organic Eggs resulting in a light and moist cake. This summer Carol’s Dad, founder of our family farm turned 95 years young! Carol’s Marble Chiffon Cake was the perfect addition to the birthday table and left everyone including the birthday boy, Les, happy. We hope you enjoy this recipe as much as our family does.

Pete and Gerry's Organic Eggs Recipe: Carol's Marble Chiffon Cake

Carol’s Marble Chiffon Cake

Carol’s Marble Chiffon Cake Recipe

Preheat oven to 350 degrees


2 and 1/4 cups sifted cake flour
1 and 1/2 cups sugar
1 teaspoon salt
1/2 cup salad oil (canola)
7 egg yolks
3/4 cup cold water
1 Teaspoon Vanilla


Sift Together Dry Ingredients. Make a well in the center of dry ingredients and add in this order; oil, egg yolks, cold water, and 1 teaspoon of vanilla,
Beat until satin smooth.

7 egg whites
cream of tartar


In a large bowl beat egg whites with 1/2 teaspoon cream of tartar until very stiff peaks form. Pour egg yolk mixture in a thin stream over entire surface of egg whites and gently fold to blend. Remove 1/3 of batter to a separate bowl.

1/4 cup boiling water
2 tablespoons sugar
Two 1 ounce squares of unsweetened chocolate such as Ghiradelli (melted)


Gently fold chocolate mixture into 1/3 portion of batter. Spoon half the batter into ungreased 10 inch tube pan. Top with half the chocolate batter. Repeat layers. With a narrow spatula, swirl gently through batter to marble. Leave definite areas of light and dark batter. Bake in a slow over (350 degrees) for about 55 minutes or until cake test is done. Invert cake in pan. Cool and frost with chocolate frosting.