How Our Feed Formula Was Born: The Story Behind the Egg
When I first started this journey, I wasn’t aiming to create a nutritionally enhanced egg. My goal was simple: raise a healthy flock and deepen the yolk color. But as I kept tweaking, experimenting, and listening to my hens (and eventually my customers), something more started to emerge. This wasn’t just about good farming anymore. It was about unlocking something deeper through observation, care, and intentional inputs.
This is the story of how it all started – and how every single thing we feed our chickens today has a reason.
The First Additions: Alfalfa, Turmeric & Black Pepper
When my hens first started laying, I was focused on one thing: yolk color. I wanted those rich, deep golden yolks that signal health and quality—but I wanted to get there naturally. The commercial poultry world has a shortcut for that: marigold extract, which is loaded with xanthophylls, the plant pigments responsible for orange and gold tones. But marigold extract was expensive and out of reach for a small startup like mine.
So I did what any determined farmer would do: I looked for a local alternative. That led me to alfalfa. Not only is it rich in xanthophylls (not as powerful as marigold extract), but it’s also packed with protein, vitamins, minerals, and fiber. It’s long been used as a feed additive for livestock, and it checked all the boxes—nutrient-dense, good for digestive and immune health, supportive of egg color, and available in pellet form from local suppliers.
But yolk color wasn’t my only concern. I’d chosen ISA Browns for their excellent laying consistency, but they’re known to develop liver issues over time. I wanted to get ahead of that, and turmeric stood out immediately. Curcumin, the active compound in turmeric, is widely studied for its anti-inflammatory and liver-protective properties. It’s used in both human and animal health contexts.
However, curcumin on its own isn’t easily absorbed. So I added black pepper, which contains piperine—a natural compound known to enhance the bioavailability of curcumin and other nutrients. This pairing is common in both traditional medicine and modern supplements, and it made sense to bring it into the flock’s diet.
This was the beginning of what would eventually become “the slop.” The early version was simple:
- Alfalfa pellets (which are pressed, pulverized alfalfa)
- Ground turmeric
- Cracked black pepper
- Water to saturate
- Fermented for about 48 hours in a 5-gallon bucket
This is where the “slop bucket” was born. It wasn’t a glamorous mix, but the hens loved it. I started feeding it a few times a week as a supplement alongside their regular layer feed. The results came in quickly: the yolks began to darken, the birds stayed active and healthy, and I knew I was onto something. What started as a workaround for marigold extract had opened the door to a bigger idea—using natural inputs, intentionally, to enhance the health of the birds and the quality of the eggs.
Adding Herbs: Italian Seasoning
Once the base of alfalfa, turmeric, and black pepper was working well, I started thinking more about preventative health for the flock. I wanted to strengthen their immune systems and gut health naturally—without solely relying on antibiotics or synthetic additives. Thinking of preventative maintenance as an insurance policy.
Oregano quickly rose to the top of the list. I had used it before on previous smaller flocks, and I wanted to add it to the slop. It’s one of the most studied herbs in poultry science, known for its powerful antimicrobial and antifungal properties. Research shows it can reduce harmful gut bacteria, improve immune response, and even help reduce the need for medicated feeds. For me, oregano was a no-brainer.
But as I started sourcing it, I ran into a problem: oregano on its own was expensive in bulk. I needed a more sustainable option. That’s when I discovered that bulk Italian seasoning blends were not only cheaper—they were also better.
Italian seasoning is typically built on a foundation of oregano, but it includes other powerhouse herbs:
- Rosemary – supports circulation and has natural antioxidant effects
- Thyme – antimicrobial and anti-inflammatory
- Marjoram – calms the digestive system and supports immunity
- Basil – rich in essential oils and antioxidants
- Parsley – nutrient-rich and gentle on the digestive tract
Each of these herbs has its own benefits for poultry health, and together they offered a broad-spectrum approach to flock wellness. I wasn’t just adding seasoning—I was building a functional herbal blend that worked with the birds’ biology.
So I started mixing Italian seasoning straight into the slop. It was an efficient way to deliver a wide range of herbal compounds as preventative maintenance, and it layered even more natural complexity into their diet. Over time, I noticed stronger, more resilient hens. And while the science was compelling, it was the birds that convinced me—behavior, feather condition, activity levels—it was clear something was working.
This was the first moment when I began to think: what else could herbs and natural additives do if I kept layering with intention?
Red Chili Flakes: A Gut Feeling
This one started with a hunch—or maybe a half-remembered farmer’s tale. I heard somewhere that capsaicin, the compound that gives chili peppers their heat, could help chickens absorb xanthophylls more efficiently. Xanthophylls, of course, are key to that rich, golden yolk color I’d been chasing since day one. I couldn’t find any conclusive science to confirm it, but I also couldn’t shake the possibility. And sometimes, on a farm, instinct is part of the toolkit.
So I gave it a shot. I added red chili flakes—just enough to experiment without disrupting their normal feeding habits. The hens didn’t mind. In fact, they took to it quickly. Chickens can’t taste capsaicin, but they liked the red addition to the slop.
And even if the capsaicin/xanthophyll absorption theory didn’t turn out exactly as I had hopped (still a possible aid, just not as scientifically backed as I originally had hopped), red chili flakes had other well-documented benefits that made the decision easy to justify. Capsaicin is known to improve blood flow and circulation, support metabolic function, and help with internal parasite resistance in poultry. It can even act as a mild natural stimulant—something that might give the birds a subtle boost in colder weather or during stressful periods like molting. In my opinion, these benefits all indirectly assist in xanthophyll absorption, but the health benefits strongly outweighed the potential yolk benefits at this point.
Beyond that, the economic side made sense too. Bulk red chili flakes were incredibly affordable, shelf-stable, and easy to store. They checked all the boxes: low cost, low risk, and plenty of upside.
In hindsight, this was one of those turning points. It wasn’t just about color anymore—it was about layering small advantages that, together, could add up to something bigger. Healthier hens. More robust yolks. A stronger, more resilient flock.
And as I continued thinking that way, the formula kept evolving.
Sweet Paprika: For Color and Clarity
After experimenting with red chili flakes, I wanted to take yolk color even further—while still keeping things natural and beneficial for the flock. That’s when I turned to sweet paprika.
Paprika is rich in lutein and zeaxanthin, two carotenoids known for their role in eye health. These compounds help protect the human retina, filter harmful blue light, and may reduce the risk of age-related macular degeneration. But in the egg world, they’re also known for something else: deep, golden yolks.
By adding sweet paprika to the slop, I was able to naturally increase yolk pigmentation without resorting to artificial additives or synthetic extracts. It gave the eggs a richer orange tone that customers love—and it added meaningful nutritional value at the same time.
What started as an effort to simply improve yolk color became another step forward in creating a more functional, nutrient-dense egg.
Chia, Flax, and the Molt
As molting season crept closer, I started thinking ahead. Molting is hard on a flock — it’s physically taxing, immune-stressing, and production-dipping. I wanted to give my hens a little extra help. So I started experimenting with two additions that were known to be rich in nutrients: flax meal and chia seeds.
Both are loaded with omega-3 fatty acids, protein, fiber, and trace minerals. In chickens, flax and chia support skin, feather, and coat quality. That made them a natural fit for hens undergoing molt, when their feathers fall out and regrow in a high-demand phase. I began adding both to the alfalfa slop as a supplemental boost in the weeks leading up to molt.
But what I didn’t expect was how much they’d do beyond just molt recovery. Over time, I noticed richer, glossier plumage and a noticeable improvement in egg and yolk density, and egg quantity during molting season. The flax and chia seemed to support overall energy levels and helped the birds bounce back faster — and the eggs they laid during and after molt carried those benefits forward.
At this point the “slop” became a pillar feeding supplement that I wanted to maintain. The more I observed, the more I realized these weren’t just ‘add-ons’ — they were part of a bigger picture forming behind the scenes in flock health and egg quality. The system was starting to build itself. And the eggs were beginning to change with it. And, it was all financially stable.
Redmond Conditioner
After fine-tuning the herbs and seeds, I started digging deeper into long-term gut health and mineral balance. That’s when I came across Redmond Conditioner — a natural blend of volcanic clay and ancient sea minerals often used in regenerative livestock systems. It wasn’t just hype. The more I read, the more I saw it described as a kind of internal “cleanser,” with the ability to bind toxins, balance pH, and deliver over 60 naturally occurring trace minerals – and it is a common feed additive for these reasons.
I figured it was worth a shot.
So I began mixing in small amounts into the alfalfa slop. This is one of the additions that I have not noticed an observable physical improvement from – but the evidence is compelling enough to maintain. In theory, Redmond Conditioner offers a financially affordable digestive buffer and a slight trace mineral boost, while providing no harmful side effects.
Think of it like this: Redmond Conditioner isn’t a silver bullet — but it’s a foundational layer. A gentle detox. A micro-nutrient booster. A daily dose of the kind of earth-born balance that’s usually missing from most modern feed. And in a system like mine where everything is carefully layered, those subtle foundational shifts matter.
The Oil Experiment: From Cast Iron to Coop
This one started by accident. A happy, fortunate accident.
I had originally purchased flaxseed oil, grapeseed oil, and extra virgin olive oil for a separate project — making and selling cast iron seasoning oil. But like a lot of good ideas on a farm, that one got backburnered. Life got busy, the bottles sat too long, and I didn’t want them to go rancid. So, rather than waste them, I started adding a bit to the slop.
One oil at a time. Just to see, and to give the hens an extra temporary boost.
Then something unexpected happened.
Customers — without knowing anything had changed — started commenting. The yolks were richer. The texture was creamier. The eggs had more depth, more presence, more… substance.
I began watching more closely. And the more I tested, the more consistent the feedback became.
That launched a full-blown behind-the-scenes experiment. For months, I adjusted ratios, researched poultry nutrition, ran batch tests, and watched both egg quality and flock behavior. Eventually, I landed on a formula that struck the perfect balance:
3:3:2:2 ratio of flaxseed, grapeseed, olive, and camelina oil.
This blend became the silver bullet. So far, anyway.
It boosted flock vitality. It gave the eggs structure, shine, and creaminess. And I had a gut feeling that it dramatically improved the nutritional profile — without compromising shell quality or storage life. It’s science at this point, right?
Each oil plays a unique role:
- Flaxseed oil: Rich in omega-3 fatty acids. After the hens use what they need, the surplus is deposited straight into the eggs. It also deepens the yolk color — likely due to high levels of alpha-linolenic acid (ALA) and plant pigments.
- Grapeseed oil: Enhances nutrient absorption in the hen’s digestive tract and supports cardiovascular health. It also improves yolk density and contributes to the rich mouthfeel of the egg. This one offers the most observable physical benefits, based on my experimentation – but in moderation.
- Extra Virgin Olive Oil: Loaded with polyphenols, antioxidents, and omega-9s, this oil helps reduce inflammation in the flock, supports long-term immunity, and gives the eggs a light depth of flavor and added nutrition.
- Camelina oil: Also known as “False Flaxseed Oil” – A powerhouse of omega-3s and antioxidants. It helps preserve the oil blend itself, stabilizes the mixture with natural resistance to oxidation, and provides a huge bump in nutrient payload to the birds and the eggs alike.
To stabilize the entire mix, I also add natural vitamin E tocopherols, which help preserve freshness and prevent oxidation during storage — ensuring consistency from the first dose to the last.
What began as a way to repurpose idle ingredients ended up becoming a core pillar of the operation. The oil blend is one of the most impactful changes I’ve made — not just for egg nutrition, but for the health, happiness, and overall vitality of the flock. It is not a cheep addition, but the results create their own value. Value added in flock health and egg nutrition with observable, customer feedback and based on FDA approved data. Value you can literally taste and feel.
Rebalancing: Priorities and Adjustments
Over time, my priorities began to evolve. All behind the scenes.
What started as a focus on flock health and yolk color quietly grew into something more layered. I wanted to produce eggs that didn’t just look good or come from happy, healthy birds — I wanted them to be better, inside and out.
As I continued refining the flock’s diet, my goals expanded in three stages:
- Flock health remained the top priority — keeping the birds strong, comfortable, and resilient year-round.
- Egg quality followed — the structure, the feel, the texture, the yolk color, and how the eggs cooked.
- And eventually, egg nutrition came into clear focus.
Once I realized how interconnected all these goals were, I doubled down on every detail. Things began shifting in daily dosages and ratios as I researched, observed and analyzed. I nerded out for months and tried to balance these goals while maintaining the companies trajectory in focus.
I tested oil ratios. I adjusted herb quantities. I played with the particle size of flax meal to improve digestibility. I tweaked ferment times and feeding frequency. Every change was made slowly, carefully, and with intention. I watched the flock for behavior shifts, tracked laying trends, monitored the color and consistency of the eggs, and — most importantly — I listened to the feedback coming from customers.
And somewhere along the way, the idea hit me:
“What if these eggs are more than just good? What if they’re measurably better?”
I realized that if I really wanted to know what this system was producing — and whether the effort was worth the investment — it was time to get a clear answer. I found a third-party FDA approved laboratory, packaged up a sample, and had the eggs tested for their nutritional profile. This was a big step for a small and growing business as it is not a cheep thing to do. But I figured that my analysis and research had to prove something.
Best case? The results would confirm that the strategy worked — and give me hard data to fine-tune and keep improving.
Worst case? I’d get confirmation that the additional energy, time, and expense weren’t creating measurable results — and could scale back responsibly to reduce waste and cost.
It was a calculated risk, but the answer mattered. Not just for the business, but for the birds, the customers, and the long-term vision of what real food could look like when you put ethics, curiosity, and science to work on a humble farm.
The Seed Ferment
Long before “the slop” ever existed, there was the seed ferment — the very first supplement I introduced to the flock.
It started with a simple goal: to encourage natural foraging behavior. Chickens are wired to scratch, peck, and explore — it keeps them stimulated, mentally sharp, and physically active. It’s also the core of how I build compost here on the farm. As they dig and forage, they help aerate, turn, and break down organic matter. Their behavior is an essential part of the regenerative, closed-loop cycle. It’s all symbiotic if allowed to be.
To encourage that, I began soaking a wild bird seed mix — corn, sunflower seed, safflower seed, millet, and wheat — in water and fermenting it for about 48 hours. Once it’s ready, I spread it outside across their compost lane.
The chickens raced out each morning, scratching and pecking enthusiastically through the bedding and compost pile, hunting for seeds. That movement wasn’t just good for their mental health and happiness — it was good for their digestion, too. Fermentation helps break down phytic acid and makes nutrients in the seeds more bioavailable, giving the hens a gentle bump in carbohydrates, fats, and micronutrients.
Just as importantly, fermented feed supports gut health, balancing microbial activity in the digestive tract and boosting overall immune function — especially during seasonal transitions.
And there was another bonus: corn naturally contains some lutein and zeaxanthin — two carotenoids that help enhance yolk color and also support eye health (in both hens and humans). So even this early, unrefined part of the system was passively helping produce better-looking, more nutrient-dense eggs. And this was intentional.
This seed ferment was never meant to be a “superfood.” It was just a way to mimic nature, honor the birds’ instincts, and close the loop on compost creation. But like everything else in this system, it planted the seeds — quite literally — for what would come later. The “slop”.
A Word of Caution: Foundation First
Everything I’ve described so far — the slop, the herbs, the oils, the fermentation — only works because it’s built on a rock-solid foundation.
At Tikkun Homestead, our hens are free-fed a high-quality layer pellet that provides complete, balanced nutrition. That’s non-negotiable. These formulated feeds are specifically designed to support laying hens, with the right levels of protein, calcium, vitamins, and crucial amino acids like methionine — which is essential for egg production, feather health, and overall well-being.
None of the supplements I’ve described are a replacement for proper feed. If you only fed your flock fermented slop and oil blends without a complete ration underneath, you’d risk malnutrition, imbalance, or worse. The health and performance of my flock — and the quality of our eggs — rely first and foremost on that daily, unlimited access to balanced layer feed.
The hens also get free-choice ground oyster shell, another critical piece. It’s not just for strong shells — although that’s a big part of it. Oyster shell provides the calcium needed for egg formation, and it also acts as grit to help the gizzard properly break down and digest food, especially when eating fibrous or fermented material. Without it, the rest of the system wouldn’t function the way it does.
So if you’re looking to adapt this strategy, or parts of this formula for your own flock, start with the basics. Dial in the core diet first. Then slowly layer in these supplements with care, intention, and observation. This system only works because it’s carefully built — not thrown together.
The Bigger Picture
Every single thing I feed these hens is calculated, calibrated, and intentional. Not one ingredient is random. Every addition — from the first pinch of turmeric to the latest tweak in oil ratios — was tested, observed, and refined with purpose over time.
It all began with one simple goal: healthy hens. But somewhere along the way, that goal expanded. As I watched the flock thrive and the yolks deepen, I started asking better questions. What if feed could go beyond maintenance? What if we could enhance the egg — not with additives or synthetic shortcuts, but through natural, holistic inputs?
I never set out to create a nutritionally superior egg. But that’s exactly what happened.
If you’ve been eating Tikkun Homestead eggs for a while, you might’ve noticed the change. Maybe the yolks got darker. Maybe the eggs felt denser. Maybe they just tasted better. That wasn’t a coincidence. That was the result of small, ongoing refinements — each one made with your health, and the hens’ well-being, in mind.
And now that we’ve completed independent lab testing, we can finally confirm what many of you already suspected: these eggs are different.
They’re the product of curiosity and care. Of patience and persistence. Of a closed-loop system that values animal welfare, soil regeneration, and nutrient-dense food for real people.
I am not implying that I have all the answers, or that my current strategy is the best one. I just want to share with you what I’m doing and why. My current system is bound to change and adjust, just like it has been since the beginning, and I plan to share this journey with you along the way. But one thing won’t change, and that’s our goal here at Tikkun Homestead. To keep repairing today for a better tomorrow.
And it all started with a bucket of wet alfalfa…
and a dream of a darker yolk.