{"id":39958,"date":"2016-04-24T00:06:58","date_gmt":"2016-04-24T04:06:58","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=39958"},"modified":"2016-04-24T00:07:49","modified_gmt":"2016-04-24T04:07:49","slug":"pullet-eggs%e3%80%80%e3%83%95%e3%82%a1%e3%83%bc%e3%83%9e%e3%83%bc%e3%82%ba%e3%83%9e%e3%83%bc%e3%82%b1%e3%83%83%e3%83%88%e3%81%a7%e8%a6%8b%e3%81%a3%e3%81%91%e3%80%82","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=39958&lang=en","title":{"rendered":"Pullet Eggs\u3000\u30d5\u30a1\u30fc\u30de\u30fc\u30ba\u30de\u30fc\u30b1\u30c3\u30c8\u3067\u898b\u3063\u3051\u3002"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-39959 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/18.jpg\" alt=\"18\" width=\"596\" height=\"428\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/18.jpg 896w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/18-450x322.jpg 450w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/18-768x550.jpg 768w\" sizes=\"auto, (max-width: 596px) 100vw, 596px\" \/><\/p>\n<p>We got up this morning rather early, and we decided to check out the local farmer&#8217;s market, hoping it was a bit more lively compared to the last time we were there a few months ago.<\/p>\n<p>It was still pretty quiet, but we got to find something interesting. Pullet Eggs.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-39960 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/21-2.jpg\" alt=\"21\" width=\"510\" height=\"717\" \/><\/p>\n<p>Pullet eggs are eggs that young hens that are under one year old lay in their first few months.<\/p>\n<p>These were picked up last night, and some of them still had feathers attached!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-39961 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/22-2.jpg\" alt=\"22\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-39962 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/23-3.jpg\" alt=\"23\" width=\"596\" height=\"428\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/23-3.jpg 896w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/23-3-450x322.jpg 450w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/23-3-768x550.jpg 768w\" sizes=\"auto, (max-width: 596px) 100vw, 596px\" \/><\/p>\n<p>We were told by the vendor lady that pullet eggs are more nutritious compared to regular eggs.<\/p>\n<p>I could tell their egg yolks were much darker than regular ones.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-39963 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/25-2.jpg\" alt=\"25\" width=\"510\" height=\"717\" \/><\/p>\n<p>We enjoyed them simply fried.<\/p>\n<p>Very tasty!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-39964 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/54-1.jpg\" alt=\"54\" width=\"596\" height=\"428\" \/><\/p>\n<p>Can&#8217;t wait for the farmer&#8217;s market to be filled with lots of produce and plants.<br \/>\nIn a few more weeks&#8230; I hope&#8230;<\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>We got up this morning rather early, and we decided to check out the local farmer&#8217;s market, hoping it was a bit more lively compared to the last time we were there a few months ago. It was still pretty quiet, but we got to find something interesting. Pullet Eggs. Pullet eggs are eggs that [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,27,42],"tags":[],"class_list":["post-39958","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-egg","category-st-paul"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=39958"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39958\/revisions"}],"predecessor-version":[{"id":39970,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39958\/revisions\/39970"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=39958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=39958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=39958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}