Country Golden Yolks: Happy Eggs, Happier Taste Buds

© Courtesy of Irene Matys — Food Stylist & TV Personality

Country Golden Yolks: Happy Eggs, Happier Taste Buds

A unique poultry operation in the heart of the beautiful Fraser Valley, Country Golden Yolks is a family-owned and run success story—a testament to hard work and commitment. In 1989, the Luteyns decided to try something new. Though they had little experience with chicken farming, they threw caution to the wind and transitioned from white-laying hens to free-range brown hens. With dedication and care, they mastered the art of chicken farming, always prioritizing their well-being and quality of life.

The Luteyns have always said, “There’s nothing better than seeing happy chickens.” As their journey continued, they began to notice a change in the quality of eggs produced from “happy” chickens. They changed all their white caged birds into free-range laying hens and never looked back.

This family farm was the first in Canada to receive an official Free-Range certification from Agriculture Canada and the B.C. Specialty Egg Producer Association. To this day, they prioritize happy chickens—can you taste the difference? See for yourself!

Spinach and Crème Fraîche Coddled Eggs

Serves: 4 • Prep Time: 30 mins • Cooking Time: 10 mins

Local eggs, mega flavour! That’s how we feel and what we taste when we prepare these Spinach and Crème Fraîche Coddled Eggs, made with fresh, locally laid Country Golden Yolks Free Range eggs. Garnish with green onions and chilli flakes, if desired, and serve with toasted sourdough bread. Mmmm, egg-cellence!

Ingredients

• 2 tbsp unsalted butter and extra for buttering ramekins

• 1 large shallot, minced

• 1/2 cup low-sodium chicken stock

• 1 cup crème fraîche

• 4 cup spinach (roughly chopped)

• 1/2 tsp salt

• 1/2 tsp fresh ground pepper

• 4 Country Golden Yolks Free Range Eggs

Garnish

• Green onions (thinly sliced)

• Dry chilli flakes (optional)

Directions

1. Preheat oven to 400 F. Lightly butter four 1 cup oven-proof ramekins.

2. Heat a large saucepan over medium heat. Add 2 tablespoons of butter and shallots. Cook, stirring occasionally, until shallots have softened, about 2-3 minutes.

3. Add chicken stock and bring to a boil. Cook for 2 minutes until stock has reduced by half.

4. Add the crème fraîche and stir until brought to a boil. Reduce heat and simmer for 2 minutes.

5. Add spinach to the cream mixture and season with salt and pepper. Let simmer until spinach has slightly wilted, about 2 minutes.

6. Divide the mixture among the 4 buttered ramekins and crack an egg in each of the centres of the ramekins.

7. Place the ramekins in a roasting pan and fill with enough hot water to come halfway up the ramekins.

8. Place in the preheated oven on the middle rack and bake for 8-10 minutes until the eggs are cooked to your preferred doneness.

9. Garnish with green onions and chillies if using. Serve with toasted sourdough bread cut into soldiers.