Eggs

Chicken eggs come in all colors, shapes and sizes. They do not all come in the standard white you will typically find at your local super market.

Before I became a ranchers wife I, like many other people would need eggs, so I would go to the grocery store and find the egg section. I would locate the jumbo case of bleached white eggs, check for cracks, and put them in the cart. Never again really thinking about them otherwise. It wasn’t until I had a fresh chicken egg, that I discovered how much my taste buds had been missing out on! It’s hard to describe, but think of taking a can of soda and shaking it all up. Now take a drink of it. It probably tastes really flat and boring. There is no crisp taste left in the drink. Only resemblances of the former soda. For me, that is what eating a commercial chicken egg is like. It tastes flat!

Now let’s talk about how it cooks. You begin preparing your pan with either butter or spray Pam, letting it get sizzling hot before you drop in an egg to be cooked over easy. Once you crack your commercial egg, the yolk is pretty standard gold yellow. The whites are clear looking with out any real blemishes. As it cooks in the piping hot pan, you check for firmness to flip the egg. With the store bought egg, that white part almost becomes rubbery. It reminds me of the play food you get with kitchen sets for children. After you flip it, and cook the other side, it’s ready for eating. When it is on your plate, you probably think that it looks pretty delicious.

Time for the farm fresh chicken egg. You probably have a choice of color and size in your refrigerator carton that you pick from. Our brown eggs seem to be bigger and fuller, the blue ones are longer and skinnier. When I’m cooking over easy eggs, I always go for those fatter brown ones. Just like before, I have my pan sizzling hot, usually with left over bacon grease or a slice of butter. Once it has all melted, I crack my egg in the pan. The yolk is not golden yellow, but more of a vibrant yellow color. The whites are still pretty clear, more runny consistency to them however. As they start to firm up, the whites do not become rubbery, they just begin to take shape! After a good flipping they are ready to serve. Now in comparison to their commercial counter part, they both look pretty similar on the plate. Proof is in the pudding, the fork cuts the fresh eggs like butter and the taste is proven in that first bite. No flatness, no boring flavors, just the tastes of a hot fresh egg.

Am I making you hungry yet? I sure am after writing this! Fresh eggs are easy to find. People are always selling them, either on social media groups or farm stands. We sell ours for three dollars a dozen to anyone that wants to buy them. If the opportunity presents itself, definitely give them a try! You won’t be disappointed.