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Fresh eggs!

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I have a dozen, fresh from the farm. What to make?

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  1. Just fry or scramble with good butter and eat, they are perfect now so enjoy them in their natural goodness. When they get older is the time to look for recipes. The flavor will never be better than right now.

    1. I'd soft-boil them and have them for breakfast with "mouillettes" (buttered strips of crusty bread). Make sure you do the bread ahead of time, because the eggs will cook in three minutes. Then put them in egg cups, cut the tip of the shell off, and dig in with the "mouillette."

      1. We have 4 chickens in our yard, here in Austin, and have eaten eggs every way imaginable. Here is one you should not miss (from John Thorne, but I'm sure it's an old italian dish):

        Boil water to make spaghetti. Put the pasta in for 7 minutes. While the spaghetti is cooking, heat some good olive oil in a frying pan on med high. 2-3 Tblespoons ( I use more). When the oil is very hot, fry two eggs in the oil, taking care not to break the yolks. I like the whites to set completely and the Yolks to stay runny, but fry them as you like. When the spaghetti is done, drain it .Put a serving of the pasta in a bowl and when the eggs are done to your liking, slide them and the oil onto the pasta in your bowl. Add good parm and salt and pepper. If you have good eggs, this is a wonderful meal you will have often.

        3 Replies
        1. re: Dave Westerberg

          I like doing the same, but always use butter and put the over-easy eggs over cheese grits. Mmmm.

          1. re: mojoeater

            OK...I've GOT to try that...thanks!
            D

          2. re: Dave Westerberg

            I lightly saute some garlic in the oil to flavor it before adding the eggs. And runny yolks are a must. One of my favorite meals.

          3. Thanks for your suggestions! They sound yummy. I should invest in Lipitor!

            1. This was written up here about a month ago--eggs slowly boiled at a low temperature for an hour to get a custardy texture:

              http://www.latimes.com/features/print...

              It takes time to figure out how to maintain that constant temperature but it does give you a custardy egg. Might be really good for fresh eggs.

              7 Replies
              1. re: chowser

                I often scramble eggs in the French method and it can take 30-45 minutes. You need a double boiler, keep the heat low and stir almost constantly. Custardy creamy eggs to die for. Just takes patience and it is worth the reward. Add a good knob of French demi-sel butter to that, a sprinkle of salt and freshly ground pepper and it is scrambled egg nirvana.

                1. re: Candy

                  That sounds so good. Do you get large curds with that? Do you need to cook them more than normal scrambled eggs since eggs might not cook as much after taking them off with the lower temperature? This is going to be part of my Sunday breakfast.

                  1. re: chowser

                    No small individual custardy curds. Regular scrambled eggs give you large a fluffier curds and cook much more quickly. This is a slow process.

                    1. re: Candy

                      Oh, maybe more like a savory creme anglaise? I'll try it tomorrow and see. Thanks!

                      1. re: chowser

                        I guess if your creme anglaise was realy curdled and the curds were very soft.

                  2. re: Candy

                    I love this version when I want to give my stirring arm a workout. I also find the James Beard Sunday Eggs (which take about 30 minutes) to provide a delicious, similar result.

                    1. re: Candy

                      Agree on the double boiler for the very smoothest eggs, but I just keep it on the flame at low heat, and give an occasional stir. Serve with good toast and bacon or sausage, and you have a pretty inexpensive gourmet meal.

                  3. Work up a hot bowl of ramen (or any noodle soup) and crack an egg over it.

                    4 Replies
                    1. re: ipsedixit

                      This from the one swallowing them raw.

                      1. re: Sam Fujisaka

                        Indeed.

                        :-)

                      2. re: ipsedixit

                        Ramen and the egg - Nothing better.

                        1. re: hannaone

                          Especially with runny yolk. Mmm.

                      3. Cook in a good olive oil, spanish style. Make meringue and chiffon cakes and souffles.

                        1. My next post is going to be on fresh local eggs, and I will be suggesting that really fresh eggs be used to make homemade mayonnaise. Meringues and angel food and souffle as suggested. My favorite supper egg dish is chile rellenos, made with an egg batter.
                          www.littlecomptonmornings.blogspot.com

                          2 Replies
                          1. re: janeer

                            A favorite easy supper at our table is a poached egg on frisee( tossed with a light lemony vinaigrette) and shaved parmesan. Of coarse there could be many variations depending on what is either fresh and seasonal OR what is in our home that needs to be used. Fresh greens may vary, lardons (crisp bacon slivers) or proscuitto, smoked salmon or trout. Steamed asparagusbraised artichoke hearts, or even broiled roma tomatoes . Always though with a dense, buttery toasted bread....mouillettes or not!

                            1. re: FoodisArt

                              add some french green lentiles to the lardons, frisee and vinigrette and top with that perfect poached agg. Pure comfort food.

                          2. Dol Sot Bi Bim Bap

                            A rice, egg, & veggie hot pot

                             
                            1 Reply
                            1. re: hannaone

                              YUM! Great Breakfast FOOD!

                            2. Hollandaise Sauce ! Keep it in the fridge to use cold for a sandwich spread, or to heat up in a double boiler for topping off veggies. Use whites, that are left....for general cooking purposes such as adding to scrambled eggs or making omlets. Even for baking (whte cake btter).

                              1. I would use them in a simple soft french omelette with fresh herbs. Maybe a little white farm cheese, but butter and herbs... mmmm.