As we've mentioned before, a benefit to shopping at your local farmers' market is that you're bound to run into new or unusual ingredients, things that a conventional grocery store doesn't have access to or has perhaps forgotten about. Pullet eggs, or eggs laid by chickens less than one year old, are a great example of this. Read on for more information.
These days, it's hard to find any small eggs in the grocery store. As egg production has become more industrialized, we're pretty much stuck with large and extra-large eggs, with the occasional medium. Apparently, smaller eggs are usually shipped out to the powdered egg factory, which is a shame because they can be a treat.
Pullet eggs are from chickens who are just getting the hang of laying eggs. They are noticeably smaller than regular eggs and can even occasionally be quite tiny as the hens work out their learning curve. Some small eggs do come from miniature hens, but likely the ones you would find at the farmers' markets are pullet eggs.
Pullet eggs from your local farm are delicious and are often snatched up by pastry chefs-in-the-know for their richness. Some say that the yolks are bigger, or that they are almost all yolk, but I haven't experienced that so far.
I love pullet eggs for their size. They're especially sweet as fried or deviled eggs. I've also heard of people using them at Easter time for especially cute decorated eggs. The usual sized pastured eggs I get from my local farm (Soul Food Farm) are amazingly rich with brightly colored yolks (the photo above was not retouched or enhanced.) I think it's almost impossible for their pullets to be any richer but they sure are cute!
If you do score some pullets and want to bake with them, here's how they compare with other eggs. (Figures are from the USDA and are per dozen eggs.) An average recipe is based on large eggs; the pullets are usually small or peewee, so adjust accordingly.
Standard Egg Sizes (Weight Per Dozen)
Jumbo: 30 ounces
Extra Large: 27 ounces
Large: 24 ounces
Medium: 21 ounces
Small: 18 ounces
Peewee: 15 ounces
Related: Smokey Deviled Eggs with Greek Yogurt
(Originally published June 2, 2010)
(Images: Dana Velden)
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Thank you for highlighting pullet eggs. They are a special treat! I got some from my greenmarket and they do have a richer flavor. They bring back memories of eggs that we used to get delivered to our house ('way back in the day when our local dairies used to deliver...)
I've always appreciated the little eggs. My dad raises Banti chickens, which lay tiny eggs....great for halving a egg for a recipe!
Funny, I never heard of these being a delicacy, but I guess people will love anything in miniature. When my hens first started laying, they did lay these little eggs for awhile, and I just couldn't wait for them to start laying "real" eggs so we could have a decent breakfast out of them!
Are the egg sizes per dozen?
A large egg does not weigh 1.5 pounds. Perhaps you're missing a decimal point in those egg sizes?
The USDA egg sizes are per dozen, guys.
I've been getting Bantam eggs through the local food club recently, they seem like they'd be similar.
Hi Everyone: The size/weight per dozen is an important clarification, so I changed the text to reflect that. Hope this clears up any confusion and thanks for pointing it out.
Hah! Yes, definitely missing a decimal point in there with the egg sizes.
oh, so that's what these are!! http://www.flickr.com/photos/figandplum/3506689819/ thanks for clearing that up! i do think they taste creamier, but mostly am a sucker for the cuteitude.
The writer is obviously ignorant of the poultry industry.
A pullet egg has NO yolk. My family's been in the business 70 years.
I've had back yard chickens for one year, almost exactly one year. My four pullets started laying when were 4 months old. All of them have had yolks, so @total mahem seems to be trolling!
I'm intrigued that my egg size might improve. I have three large hens and one bantam. One of my large hens lays eggs only slightly larger than the bantam's eggs (they'd be scored "small"). But two hens have laid mostly large eggs. In fact, they are routinely large or extra-large (based on weight), and many of the early eggs were huge double yolkers. So - perhaps it depends on the breed.
There is great information about odd eggs here.
@EREUYI Bantam are hens that are smaller even as adults. Small hen=small eggs. Pullets are just young hens
I have never found any difference in the taste of pullet and regular eggs.
I usually always buy the largest eggs available because they tend to be a lot cheaper especially if you weigh the eggs for baking instead of number of pieces. Weight is still the most exact measure one could use when baking. You wouldn't think the difference between a large or extra large egg is really that significant when baking one cake the difference becomes evident when you start baking in quantity.
I do use pullets for certain recipes when quail eggs are not available.
This column reminded me that in the UK, it's common to have many kinds of eggs. The Sainsbury around the corner from where I lived at the time had not only chicken eggs (free range to industrial in several types and colors) but duck, quail and goose eggs. All Delicious.