Carton flyer

[jbtcajun]

Don't know it this is the correct thread for this, kind of works with egg laying.
One of my girls is laying now soon the rest will follow.
The best part of chickens like gardening is giving away the fresh wholesome goods.
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Does anyone have a flyer they include in the carton when giving away eggs?
Was thinking a small pic of the girls.
Handling instructions, washing, storing, etc.
Nutrition info on free rang eggs compared to factory eggs. (like the Mother Earth lab test found here)
? other info
? format
Printed from comp on letter size paper or smaller stock.
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I wouldn't even mind putting a copy of that government poster ,2 chicks per person its your duty, occasionally.
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Any ideas?

 

[jbtcajun]

been working on the flyer
Here is what I have so far.
Any suggestions would be appreciated.
JBT
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Chic pic here






Following completion of the 2007 Mother Earth News egg testing project. Our testing has found that, compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture may contain:
• 1⁄3 less cholesterol• 1⁄4 less saturated fat• 2⁄3 more vitamin A• 2 times more omega-3 fatty acids• 3 times more vitamin E• 7 times more beta carotene

Read more: http://www.motherearthnews.com/homesteading-and-livestock/eggs-zl0z0703zswa.aspx#ixzz3EcxslZ6E..
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Dirty eggs should be washed in water that is at least 20°F (11°C) warmer than the eggs. A good water temperature is 90-120°F (32.2-49°C), or as hot as the hands can tolerate for about 30 seconds or until the egg has been cleaned. This is so the contents of the egg will expand and “push” out any invading microbes. University of Nebraska–Lincoln Extension Publications Web
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· Eggs should be stored with their pointed ends down and should not be washed until just before use, because they have a protective coating that inhibits bacteria.
· Fresh eggs will keep for several months in refrigeration.
· Leftover separated egg whites and yolks can be stored in the refrigerator in airtight containers for a few days.
· Egg foams, such as for meringue pie, benefit from the use of aged egg whites. To age egg whites, store them in a vented (not airtight) container in the refrigerator for a few days before use.
· To freeze eggs for long-term storage, mix the yolks and whites together lightly (do not beat) and freeze them in an airtight container. For convenient use later, crack individual eggs in a lightly greased bowl and freeze; then pop them into baggies once they’re frozen. Thaw them in the refrigerator before use.
· Eggshells are porous, so they take on odors. You may not want to store them next to stinky cheese. You can use this tendency to your advantage, however, by intentionally permeating the shells with an aromatic vanilla bean or one pricey truffle.
· Bring eggs to room temperature before use unless your recipe specifically says not to do so.
· Fresher eggs usually taste better and are ideal if they will be cooked gently. If you need hard-boiled eggs, as for deviled eggs, older ones will be much easier to peel.

Read more: http://www.motherearthnews.com/real-food/using-storing-eggs-tips-zb0z12zalt.aspx#ixzz3EdCWyMgQ.
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Immediately submerge hardboiled egg in ice water bath to shock the membrane into releasing from the shell making it easier to peal.

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