Egg off!

10 Jun

At the farmers market the other day, my darling significant other Denis and I got some free range eggs and some quail eggs.  The quail eggs were a novelty, not really necessary, but we just had to try them.   The farm fresh free range eggs were from the most charming farmer, a lovely shade of brown, and they were  not the least bit uniform in size.  Just like nature intended!

We decided that a taste test was in order!  We had to see if there was a taste difference between the eggs.  Organic versus store bought (aka factory eggs in my book).  We had already prepared the quail eggs, so it was just between the white store bought and the free range eggs.

It was a weekend so we could have a leisurely breakfast.  The next morning Denis came over for breakfast.  We sat on the screen porch sipping coffee and perusing a couple of newspapers.  We also chatted about the best way to prepare the eggs for a pure taste.  The decision was made.  Fried, over easy, in really good butter.   But please don’t judge the methodology!   It was in the name of science!  Really it was!!

I got my cast iron skillet out and melted the butter in it.  Whole grain bread was toasting.  Fresh berries were glistening from being freshly washed.  The eggs sat on the counter.  When the butter was just right, a wee bit browned and bubbling, we tossed 2 brown eggs and 2 grocery store eggs into the pan.  Delicately.  Because every one knows that fried eggs are about the perfect yolk.  Heaven forbid a yolk break!  We took a deep breath in and let the aroma of the eggs sizzling twang our buds!

The whites of the eggs were firm, the yolks delightfully jiggly.  Time to get them out of the pan and onto our plates!  Toast and summer fresh berries accompanied our eggs.  We dug into the eggs with robust curiosity.  There was a clear front runner in my opinion, but I waited for my sweet Denis to voice his opinion.  It took one bite from each egg for a clear winner to emerge.  The satisfied moaning from a bite of the brown egg spoke volumes!

The brown free range egg had an amazing flavor all its own.   The white store egg was flat with the butter taste being more dominant than the egg itself.  Yup, the brown egg was fantastic!  And no one was more surprised than me to discover the taste difference.  I am now a convert.

For the record, I didn’t even finish the white egg.  As a budget minded single mother, I am always conscious of my food dollars.  And if I am baking, the white store bought eggs will be fine.  But from now on, when I want to splurge on an egg featured in a meal, I will definitely spend the extra money on the brown farm fresh eggs.  Hands down!

 

Lovely poached quail eggs!

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