I have fallen in love with farm eggs.
I have been assured that a photo of chicks is not sadistic when discussion the consumption of eggs because these chicks are not the ones sacrificed for the sake of my eggs, but instead will grow up to lay my beautiful wonderful eggs.
The sweet, variously shaped, beautifully brown, and curiously rich product of local hens.
I keep a dozen in my fridge along side my cheap, white, mass-produced variety.
You may ask: why use more than one kind?
Well, here’s the thing. I have a family and I do a lot of cooking. The concept of two kinds of eggs runs along the same lines as the whole CSA and Sams Club membership paradox. A lot of my baking recipes call for eggs as one of many ingredients which makes the recipe a perfect candidate for inexpensive eggs. However, I have come to LOVE homemade carbonara where egg is pretty much the prima donna of the dish. That would be a recipe that seductively beckons for the rich subtlty of a fresh farm egg.
God has given us so many wonderful gifts in our world from the simplicity of a laying hen to the technological complexity of mass agriculture. Each has it’s place and supports a delicate web of beneficiaries, just as each type of egg can have a place in my kitchen repetoire.
While we’re on the subject, anyone want to teach me how to poach the perfect egg? I’m feeling a round of perfectly pink steak and eggs…