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Our guest writer this week is Mary Creech, a former contributing writer to South Carolina Homes & Gardens Magazine, a Master Gardener, and a lifelong resident of South Carolina. She is a proponent of backyard chickens and their eggs. She reveals to us her views on free-range poultry eggs and why she believes they are more nutritious than store-bought eggs. She shares her husband’s Microwave Coffee Cup Scramble, good for anyone needing a quick breakfast.

Anne K Moore



Mary Creech, Freelance Writer
Photograph Anne K Moore

In our quest for the perfect food, how far do we need to go beyond the lowly egg?

When I was a little girl, my mom was scornful of “those shipped eggs,” which were the eggs from the grocery store. The last eggs I bought from the grocery store were shipped from Pennsylvania. Now, how long did it take those eggs to reach us?

Free-range chickens seem to be the best way to grow eggs and keep bugs out of a garden at the same time. Mother Earth News Magazine states that eggs from free-range chickens have 39% less cholesterol than other eggs. You can see the difference when you crack these eggs; the yolks are so much richer, a deep golden orange color.

In my neighborhood, we are allowed to have four hens. I toyed with the idea of keeping chickens in my own backyard, until my neighbor, who has chickens, agreed to sell me a dozen per week. Her eggs are so beautiful. They are laid by Araucana hens, sometimes called Easter Egg Chickens, in shades of light blue, green, and brown. She feeds them well; kitchen scraps and just the right grains, plus they get to walk through her yard some days and keep it clean of insects.

I challenge you to seek out some free-range eggs and taste the difference.

Mary & Charles Creech

My husband, who is not a cook, discovered this recipe. He enjoys fixing it for himself some mornings before I get up.

Prep Time: 1 minute.
Cook Time: 45-60 seconds. (Microwaves vary, so use a shorter time for more powerful ovens.)
Serving Size: 1 serving.

2 eggs
2 Tablespoons milk
2 Tablespoons shredded cheese
Salt & pepper to taste

Coat a microwave safe cup with cooking spray, add the eggs and milk, and blend with a fork. Microwave on high for 30 to 45 seconds; stir and continue cooking for 30 to 45 seconds longer. Microwaves vary, so use a shorter time for more powerful ovens. Serve topped with salt, pepper, and cheese.

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