Without a doubt, eggs the unofficial red-headed stepchild of the natural foods industry. With a history of conflicting studies on everything from blood pressure and cholesterol levels to bone density, the egg’s “secret” is the same as all others; a food where quality over quantity is the ultimate determinant for consumption benefits. In the early 1900s, the egg industry was primarily based on small-farm and independent housing operations. A key component of the permaculture system of farming, chickens provided not only eggs and meat, but also natural pest control and…