Eggs

Eggs are awesome.  They are indispensable in baking and so versatile on their own.  Packed with taste and nutritional value, they are a staple in my kitchen.  I grew up with chickens running in our yard.  I used to feed them and would get in trouble for trying to squeeze the baby chicks and ducklings we'd have delivered each spring (late winter/ early spring).  I miss those days and that apron.

I recently got some eggs from my mom's friend who gets them from a farmer well outside the city, and he doesn't grow them commercially, just enough for himself and some friends.  They were very different from store bought eggs, even the free range, hormone and AB free eggs, which are significantly more pricey than plain eggs.  I don't get why brown eggs cost more than white eggs, when the colour depends on the chicken's feathers.  It's ridiculous how much marketing tries to brainwash people not just with earthy toned packaging, but associating egg shell colours with health.  It's what's on the inside that matters.  All the fat and (good) cholesterol are in the yolk along with 40% protein, the other 60% of protein is actually in the egg white.

Look at the colour of these yolks:

The eggs were also significantly larger than the large eggs I usually get from the supermarket.  I put in another order, but my mom's friend is in Cuba, so I didn't get any this week.  Luckily I still have four left from last week.  So many things you can do with eggs, but my fave is scrambled in butter with a pinch of salt, or just using salted butter.  I also like them hard boiled and sliced on buttered rye, as well as poached.