Egg labeling can be confusing but Pete and Gerry's Eggs allows you to feed your family and bake worry-free. Organic may mean no antibiotics or chemicals are in the feed, but the chickens can still be cramped in small cages. And cage free does not necessarily mean chickens can roam freely around a farm. But this New Hampshire based farm cooperative not only ensures a great quality of life for their hens, but the eggs are amongst the best I have ever used. Pete and Gerry's sets the bar high for egg companies high by ensuring that their eggs are certified humane.

Pete and Gerry's is a network of 26 family farms spread across New England. Hens live in cage-free barns and are free to scratch and roam uninhibited the way chickens were meant to do. Not only are all farms required to adhere to the strictest possible guidelines for sustainable farming, but the company is also moving towards using more clean energy on their farms and are exploring how they can achieve zero waste.

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The yolk on top is a Pete and Gerry's egg.

The results are happier hens, beautiful eggs and thrilled cooks. Take a look at the photo to the right: it is obvious which one is the Pete and Gerry's egg (a deeper yellow) and which one is from a major supermarket chain. The eggs are loaded with omega-3 acids as the result of the hens noshing on plenty of flax seeds. And the macaroons I made came out perfectly. They are a pleasure to cook with from carton to cookies.

The color of these eggs is spectacular, a milky aqua green that brings me back to "green eggs and ham." The Americana chickens that are descended from aruacana chickens. lay a variety of egg shell colors depending on the genetic lines from which they come. Hen can lay eggs in blue, blue green, green, rose, lavender, olive and antique gold.

With more companies like Krispy Kreme and Barilla moving towards cage-free eggs, we need more businesses like Pete and Gerry’s.

Learn more about the company here.

About The Author

Tricia Widgen

GGP Food Editor Tricia Widgen brings the perspective of a professional whose career has included marketing for food companies and working with Fortune 500 companies in the management consulting industry. A proud native of Virginia's Eastern Shore, her work has taken her from Boston to Bolivia. She is a graduate of University of Massachusetts-Amherst and completed her MBA at George Washington University. She spends her time between Washington, DC, and Southern California. Her articles will cover food, consumer products, and business.