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Fresh eggs!

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: 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.

          2. 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.