Comments on: Breaking a few eggs

By: terrilynn

terrilynn — Fri, 12 May 2006 22:40:24 +0000

That sounds so good, and eggier is just the right word.

When I was at the farmer’s market on Wednesday I passed the stall of a very cute organic farmer who was selling beautiful pale green eggs. I didn’t want to cheat on my regular guy, but I think I may have to next time.

By: srp

srp — Fri, 12 May 2006 02:09:34 +0000

An eggier egg. How marvelous.
And the asparagus, I am so hungry and we just had supper.
Reading this will probably put on five pounds.
But it was worth it.

By: Liz

Liz — Thu, 11 May 2006 13:16:09 +0000

"Eggier" is the perfect word for it. I think that it's the grass that gives both the intense color and the eggy flavor, and you are right to think that it makes them better. I did a post on the benefits of pasture raised eggs, with lots of links to articles explainig why.

By: lynne

lynne — Thu, 11 May 2006 02:11:00 +0000

I get fresh eggs from a coworker too! The first time I made an omlet with those eggs – wow.

By: Janeen

Janeen — Wed, 10 May 2006 19:34:05 +0000

I am coming over to your house to borrow eggs soon!

By: tas

tas — Wed, 10 May 2006 16:47:57 +0000

Can you put non-stick cookware in the oven? I’m pretty sure the answer is no. I always use my cast iron skillet for frittata, it adds flavor even without the local eggs! Other things that taste better with cast iron: penne with chard and pine nuts; sauteed spinach; etc., etc.

By: lindy

lindy — Wed, 10 May 2006 13:52:54 +0000

I am sooo envious. How lovely these are.

By: Melinama

Melinama — Wed, 10 May 2006 10:33:35 +0000

Glad those eggs were so tasty! I would have liked to try a bite…

From cold, damp North Carolina…

Your new friend Jane