A while back, I had the pleasure of visiting a North Carolina egg hatchery. The incubators were clean, quiet and temperature stable. Behind a long row of metal doors was a collection of rolling racks stacked with graceful white orbs of potential – thousands and thousands of them. Of course, these eggs were on their way to becoming cute fuzzy chicks and beyond.
We have an abundance of choices when it comes to eggs. Size alone includes peewee, small, medium, large, extra large and jumbo. Store-bought eggs should be USDA grade, but they can be creamy brown or snow white. Though they produce fewer eggs, some backyard farmers like the Ameraucana, or Easter Egger chicken, because it produces aqua, pale green and even pink eggs.
SEE MORE: Egg-cellent Egg Recipes
The eggs in this recipe collection arrived fresh at the grocery store for the purpose of being cracked open and eaten in a variety of ways. But I will barely scratch the surface in preparing this most versatile protein. They can be hard-boiled, poached, fried, baked, whisked into soufflés and meringues, beaten into cakes and cookies, blended with sweeteners to make brûlées, flans and more.
Even the most beautiful home-raised, CSA or farm-market eggs are a bargain. Can you think of another food that offers more protein and flavor for relatively little cost?
The thin and elegant shell protects each suspended and perfect golden yolk. You can use the yolks to make homemade hollandaise sauce, drizzled over Eggs Benedict with Wilted Spring Greens.
