Wednesday, September 7, 2011
6 months later my standing weekly order is 2 dozen eggs. They come in all shapes, sizes and the colors are incredible! Pale blue, green and brown eggs ranging from medium to jumbo size fill the carton to capacity.
I love purchasing these eggs - it feels like the right thing to do on many levels. Usually these eggs make scrambled, hardboiled, soft boiled or poached eggs for any meal. About once a month I make a fritata using leftover vegetables from the night before and whatever cheese I have available. Here is the ratio:
5 eggs scrambled (you can leave out some of the yolks and increase the egg whites, I use 2 egg whites for every yolk I remove)
1/2 cup cheese, grated
2 Tablespoons fresh chopped herbs
2-3 cups vegetables, excess liquid removed
Combine the eggs, herbs, and salt and pepper to taste in a bowl, whisk. Add the cheese, stir.
Heat the vegetables in a large cast iron skillet (or whatever kind o oven proof skillet you have) with a little olive oil or butter. Add the eggs all at once. Let the eggs set over medium heat, then transfer to the oven to finish. I have used the broiler and a 400 degree oven to finish the cooking - use what you are comfortable with - the broiler is the quickest - but keep an eye on it.