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Dec 18, 2009
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Eggs From Your Own Chickens

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Eggs Enlarge Image Credit: Barbara Ries
Every day, the hens my mom and dad keep in a coop in our backyard spend hours pecking at miner's lettuce and digging for worms, and in the morning, they each leave one perfect, oval egg in the nesting box for us to pick up just in time for breakfast. There is nothing more satisfying than finding a still-warm egg and cracking it into a hot pan with a bit of olive oil. The iridescent white and the vibrant orange yolk shine and sizzle, and the egg begs for nothing but a grinding of pepper. My parents have named their hens. It's hard to keep those names straight, but, boy, are my mom and dad ever grateful for the work they do for them. —Deborah Lehmann, Portola Valley, California
Eggs

This article was first published in Saveur in Issue #126

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Comments (2)

noAvatar
Eggs are one of nature's perfect foods. We eat them in so many things and they are so nutritious. We were charmed by them too when we went to a duck farm and learned how they were produced. There are some great pictures here if anyone would like to see.

www.nativefoodandwine.com/features-journal/2009/12/7/duck-eggs-a-visit-to-the-hill-foot-farm.html

Happy New Year.
noAvatar
When I was young, once in a while, I would collect a warm freshly laid egg, make 2 holes on either end and eat it by sucking the warm eggy contents out. It sounds a little yucky (and I probably won't do it nowadays with the pervasiveness of salmonella) but I do remember it was delicious. There was a natural sweetness which, like fresh oven bread, disappears once the egg cools down.

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