The Lure of Farm Fresh Eggs
It happens slowly. You get your first carton of eggs from a local organic farmer, and the first thing you notice is the variety. From white to light blue or green, from very faintly tan to an Easter egg sort of speckled thing. And it occurs to you, these eggs come from different chickens. This is a farm that hasn’t bred out the variety in their girls. The sizes vary too – from almost too small for me to call one egg in a recipe to jumbo eggs that give me pause thinking of the poor hen who had to lay that thing.Then you start cooking with these farm fresh eggs and the wonder continues. You crack that first egg and are shocked at how vibrant the yolk is – not a measly pale yellow, but a deep rich color, nearly orange. And my goodness, the taste. I hope you won’t think I’m exaggerating when I say it’s a little life changing. Visit a local farmer or farmers’ market and get some farm fresh eggs for yourself – you’ll see what I mean – then use them in any number of creative ways:Make an omelet, or any other fancy breakfast dish where the egg is the star.Make spaghetti carbonara – it’s where that yolk is really going to give you some bang for the buck.
Make deviled eggs – but if you do, make sure to follow my technique for soaking in ice water with baking soda before you attempt to peel the hard cooked eggs. Really fresh eggs are harder to peel cleanly.
And when you have finished enjoying those fabulous farm fresh eggs, give a little thanks to the sweet hens who gave them to you!
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