It all started last week; when I asked DF, my husband to please go to Hannah’a farm to pick up four dozen fresh eggs. He was less than enthusiastic, in fact he was perplexed as to why I wanted to drive 30 extra miles for some eggs. I explained there is nothing quite like an egg freshly laid. He reluctantly and kindly drove to the farm for the four dozen eggs.
Saturday DF was still wondering why would anyone drive 30 extra miles for eggs. I decided rather than try to explain verbally; I would crack an organic store bought egg and crack the organic farm fresh egg. They say a picture is worth a thousands words:
I had proven my point, but also had two eggs that needed to be used; I thought I would go the extra heat and cook DF my special Sunny Side-Up Eggs, now not only would he be able to see the difference but taste as well.
Special Sunny Side Eggs:
50 grams/ 2 large eggs
14 grams/ 1-Tablespoon beurre noisette, (brown butter)
1-teaspoon vanilla extract
1/2- teaspoon salt
1-Tablespoon Italian parsley, or any fresh herb chopped coarse
Prepare your mise en place.
In a heavy bottom saucepan heat the beurre noisette over medium-low heat.
Carefully slide the eggs from the egg dish into the heated butter. Add vanilla, pepper, salt, and cinnamon. Cook over medium low heat till
the eggs are cooked to your personal preference. Sprinkle with fresh herbs and serve.
DF likes his eggs to be cooked medium rare; the white around the yolk to be completely cooked
He finally conceded farm fresh eggs have a superior quality as you can tell.