Burford Brown

Burford Brown

File:Burford Brown Egg.jpg

A Burford Brown egg

Burford Brown is a breed of chicken known for its distinctive dark brown eggs. It is named after the village of Burford in Oxfordshire, England, where it was first developed.

History

The Burford Brown breed was created in the early 20th century by a poultry farmer named Reginald Appleyard. He aimed to produce a chicken that would lay eggs with a deep brown color, similar to those of the Marans breed from France. Appleyard crossed various breeds, including Rhode Island Reds and Plymouth Rocks, to achieve his goal. After several generations of selective breeding, he successfully established the Burford Brown breed.

Characteristics

Burford Brown chickens are medium-sized birds with a robust build. They have glossy black feathers and bright red combs and wattles. The hens are good layers, producing approximately 180 to 200 eggs per year. The eggs are known for their rich, dark brown color, which is a result of the breed's genetics. The shell color is not affected by the hen's diet or environment.

Culinary Uses

Burford Brown eggs are highly regarded by chefs and home cooks alike for their superior taste and appearance. The dark brown shells add an elegant touch to any dish. The yolks are deep yellow and have a rich flavor, making them ideal for baking, poaching, and frying. The eggs are often used in gourmet recipes and are particularly prized for making custards, quiches, and omelets.

Availability

Burford Brown eggs are primarily available in the United Kingdom, where the breed is most popular. They can be found in select supermarkets, specialty food stores, and farmers' markets. Due to their high demand and limited production, Burford Brown eggs are often more expensive than regular eggs. However, many people consider them to be worth the extra cost for their exceptional quality.