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Eggs: From Farm to Fork | Healthy Cooking at Home

cracking an egg in a frying pan

Curious about what it takes for an egg to make it from the farm to your kitchen table?

Have you ever wondered about the difference between free-range and free-roaming eggs? If so, then we have the class for you!

Years ago, shopping for eggs was much more straightforward. The biggest decision consumers had to make was deciding what size eggs to purchase. In today’s culture, consumers have various choices when selecting their eggs depending on where they live. You could buy them from the local grocery store, farmer’s market, or the farm, or order them online and have them delivered.

With all the choices, some may wonder what the best. Let us help you decide what is best for you and your loved ones as we arm you with knowledge to make well-informed decisions regarding purchasing your eggs and keeping them safe from farm to fork. This informative program will cover topics such as understanding the various egg labels, purchasing and safely storing eggs, the grade and sizing of eggs, the nutritional value of eggs, and cooking basics. And if you’re an egg lover – there will be delicious recipes to try at home.

Eggs: From Farm to Fork will be held on Wednesday, April 17, from 1 to 2:30 p.m. at the Freeport Public Library, 100 E Douglas St, Freeport, IL. Register for this program by calling the Extension office at (815) 235-4125 or visit us online at There is a $5.00 fee, which will cover the educational session.

If you need an accommodation to participate, please let our office know when you register. Early requests are strongly encouraged to allow sufficient time to meet your access needs.

About Extension

Illinois Extension leads public outreach for University of Illinois by translating research into action plans that allow Illinois families, businesses, and community leaders to solve problems, make informed decisions, and adapt to changes and opportunities. Illinois Extension is part of the University of Illinois Urbana-Champaign College of Agricultural, Consumer and Environmental Sciences.