Yes – We’re Still Open

Hello loyal customers,

Although we are going through a transition we are still open for business.  We have the same great products and are working to get production back up to speed.   It’s going to take us a while to get everything in place so please be patient.

Right now we are upgrading our facilities to help serve you better – this does mean a temporary interruption in our duck egg availability.  We know you love them so we are trying our hardest to get that back on track.  The anticipated return to market is July 1st.

We are going to be focusing on our field production for the next few weeks.  This means no sprouts.  The focus on the field production does mean we are better able to delivery our amazing greens to you.  This week we’ll have Mixed Heritage Greens, Mustard Greens, Lovage, Stinging Nettle, Spinach, and (cross your fingers here) Arugula.

Calgary customers – you can find us at Market on MacLeod and Crossroads.

Edmonton customers – we’re working hard to get back into the 104th Street Market.  We’ll keep you updated on this but right now we don’t have an outlet yet.

If you have any questions, comments or concerns you can always email us.


The GEH Team

About us

GEH-Barn-03Greens Eggs and Ham is a mixed farm near the Edmonton International Airport.

Our diverse product line includes a wide array vegetables, potatoes, duck eggs, ducks, geese, game hens, turkeys and guinea fowls, and charcuterie (i.e. sausages, etc.)

We believe in a sustainable approach to farming and we are strong advocates of local food. It is important to us to produce healthy, natural, and delicious products for ourselves and our consumers.

We have retail outlets at several farmers markets in Edmonton and Calgary. Stop by and say hello at our booth at a market nearest you!

Greens Eggs & Ham also services fine restaurants in Edmonton, Banff & Calgary that share the same beliefs.

Read more about us — explore our pages in the main menu, as well as our news posts.

Making your own mayonnaise

Mayonnaise is one of those kitchen staples that we normally buy instead of making ourselves.  The only problem is even with the ‘real’ versions of mayonnaise there are still some ingredients that they use to help it stay stable and last an un-naturally long time in your fridge.

Mayonnaise is what’s considered, in scientific terms, an emulsion.  A fancy way of saying a suspension of tiny droplets of one liquid in another that normally wouldn’t mix.  In this case oil and water.  Other examples of emulsions found in kitchens are butter (water suspended in fat) and milk (fat suspended in water).

To create and emulsion you can’t just whip oil and water together.  If you let it sit they will eventually they will separate.  You need a third ingredient called an emulsifier.

Egg yolks are an example of an emulsion, they are a mixture of oil and water.  The yolk contains a fat (oil) emulsifier called lethicin.   This emulsifier has an oil loving side and and water loving side to help bind the oil and water to create a stable emulsion.

Making mayonnaise is simple but with exacting instructions.  You need just a few ingredients (the simple part): egg yolk, oil, lemon juice, and (if desired) mustard.  Putting them together needs to be done SLOWLY (the hard part).  Drop by drop slowly.  Whisking hard. This is what helps suspend tiny droplets in that all important emulsion.

Now, because the internet is full of amazing recipes we’ve listed two here that will help you get on your way to making delicious mayonnaise in your kitchen.

Duck Egg Mayonnaise – Slim Palate.

Duckonaise (a duck FAT mayonnaise) – Serious Eats

Time to get in the kitchen and make some duck mayonnaise!



Perfect Duck Egg Omelette

Omelettes are easy and make a great breakfast.  At the farm Andreas is the Omelette expert.  He’s written out how to make the perfect duck egg omelette for your breakfast.
Choose your number of duck eggs. We use 6 – 8 for the 2 of us, but this means we get to have leftovers for the next day.  We use a griddle, but that’s the only special thing.  You can use a frying pan instead though.
Super easy to make – no separating or adding of milk etc.,.
  1. Crack the eggs in a bowl and whisk them up.
  2. Add a little salt and a touch of nutmeg.  Eggs and nutmeg work extremely well together. We also like to add a little garlic salt.
  3. Prep the toppings as griddle preheats to around 300F.
  4. Grate your cheese – many kinds work depending on your preference – we use hard aged cheeses as much as possible because they usually have less lactose. We like old cheddar or asiago because they have a sharper taste. On the above size omelette we will use 1 cup or more grated cheese. If you are more intolerant to cows milk, you may find hard aged goat or sheep cheese will work instead.
  5. Following are a number of different toppings to go with the cheese in the omelette:
    1. Lightly wilted spinach with parsley or dill and onions
    2. Cooked stinging nettles (hope to have them available for Mother’s day) done like spinach
    3. Asparagus tips (precooked) and dill
    4. Baby shrimp and dill  ( use them frozen)
    5. Baby peas, parsley and dill  (use the peas frozen)
    6. Lox or smoked salmon and dill
    7. Chopped dill and parsley…chives are great too
  6. When all of your ingredients are prepped and ready, put about a spoon of duck fat on the griddle and spread it over the surface using the spoon.
  7. Whisk up the eggs one more time, and gently pour a ring around the edge of the griddle so the eggs don’t leak over the edge. They will start setting very quickly and then fill the rest of the griddle surface with the remaining egg mixture.
  8. As it starts setting (about 1/2 set) spread the grated cheese over the center 1/3 of the omelette, leaving the outer two sides uncovered. Apply your toppings and herbs on top of the cheese. Your omelette should not be stuck to the griddle and move easily.
  9. Give it a minute to cook.
  10. Next I take 2 wide flat spatulas and slip them completely under the first outer edge and flip it over top of the center. The omelette should be set enough at this point to do so without a problem. Then do the other side ending up with an envelope type rectangle.
  11. I leave the omelette cook on the griddle another minute or so, cut it in half with a spatula, and then use both spatulas to flip each 1/2 over on the griddle. The side that had been facing down and is now up should be a little browned.
  12. Leave the omelette another minute or two to melt the cheese and serve by cutting it into pieces.

Your Questions Answered

We get lots of questions from our customers every week.  We like to compile them so that all of you know more about our farm and where your food comes from.

Here are the questions from April:

  1. Miss your Blueberry Gin Sausages – will there be more?
    1. YES!  We’re planning on making more.  They (along with tons of other charcuterie and sausages) will be available in July.
  2. Will you be growing?
    1. Watercress
      1. No.  They grow in water, we prefer soil. Hydroponics rely on chemical everything for nutrients etc. Not to mention that our greenhouse is on the 2nd floor of a Quonset with laying ducks below and we don’t want Niagara Falls! Also, CFIA requires a completely, new and separate building for them as they, along with grasses, can have high incidents of problems.
    2. Radicchio.
      1. YES!  This won’t be until late summer.
    3. Stinging Nettle
      1. YES!  We’re hoping for some rain and we could have them as early at the start of May.
  3. What are the breeds of birds you raise.
    1. We have a whole page dedicated to talking about our birds.  Read more about them here.
  4. Pressure Cooker vs Slow Cooker for making bone broth – does it make more MSG?
    1. Not much has been written about pressure cooker vs slow cooker for making bone broth.  The pressure cooker is very hot.  MSG is produced when vinegar, and acid, denatures the proteins not temperature.
  5. How is duck fat packaged and what is the best way to store it?
    1. Duck Fat is fully rendered thus safe to store any method. It is liquid at room temperature so when we’re putting it into containers we let it warm up to room temp and them transfer it to small containers.
    2. It’s BEST to store in fridge. The only thing that will happen is it will mold if contaminated, NO double dipping!
  6. How do you control pests (i.e. potato bugs and slugs) on the farm?
    1. No pest control outdoors.  We rotate the crop so they we have fewer problems. Potatoes need a 4 year minimum rotation with good distance between to prevent pests as do most everything.
      Greenhouse, we use 2 kinds of wasps which are very tiny. One to eat aphids the other that lays eggs in aphids.
  7. What kind of fertilizer do you use?
    1. Duck compost.
  8. Why do you have so many eggs right now?
    1. Ducks are NOT Chickens bred to be stress tolerant and lay, lay, lay. We had a WWOOFer last fall who continuously walked through the barns, it took us over 1 week to find out where he was when he went missing. By this point the egg numbers were steadily decreasing and the flock that was in full lay started going into a molt 6 months early! They are now out of their molt but the other 2 flocks are laying.  This will cause another shortage around August as we will have 2 flocks molting and possible the 3rd leaving no eggs as don’t have the cash to put in a 4th flock of layers.
  9. Will you be using a hot or cold smoke for your Duck Charcuterie?
    1. Cold smoke.