Fresh Eggs Are The Best Eggs

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Eggs are just eggs, right? Wrong! There is such thing as a superior egg; one that’s so ooey, gooey, and bright that you’d pay twice as much for a dozen of them. At least, I’d pay twice as much. And I did. And I have a carton of fancy-ass-delicious eggs sitting in my fridge and I just don’t know what to do with them.

It should be something special, right?

Those who have had farm fresh, straight-out-the-chicken eggs know what I’m talking about. They’re the type of quality that you don’t necessarily find at your neighborhood bodega, and they pack a major punch. I recently came across a very special collection of these little orbs at my local grocery store. And I simply couldn’t resist.

It seems like a shame to bury them in baking, or as a binding agent in–say–crab cakes or a batter. Furthermore, I’ve tried my hand at big, old omelettes, and though they’ve tasted delicious, they haven’t exactly held their form.

I’m tempted to try something absolutely outlandish, like Egg Brulee. But I don’t have a blow-torch (and, given how clumsy I am, I probably never should.)

I suppose a good old sunny-side-up will do. And honestly, the decision shouldn’t be so precious anyways, I’ve got twelve chances to get it right!

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