Today I promise not to bore you all once again with tales of my A-list vegetables…but how about my new A-list eggs!
A-list eggs are fresh from the chicken. They come in a carton of twelve, just like grocery store eggs, but they are all different sizes, colors and even shapes!!! Not the uniform white or brown varieties that look like they were made in a factory in China, along with everything else in this world today. You can sense the happiness, exuberance, and individual personalities of the chickens that laid these A-list eggs.
The shells are rough, not smooth and porcelain-like. The thickness of the shell seems to vary from egg to egg also. Do stubborn chickens lay eggs with thicker shells?
In my opinion, the yolk is what sets a fresh egg apart from its copycat grocery store cousins. When you crack a “really happy egg” into a frying pan, the yolk stands up straight and doesn’t seem to want hide itself by melting away into everything else. It stands tall and proud. It is an egg of honor. It is an egg with good self-esteem.
When you eat a happy egg, the yolk has the consistency and texture of sweet cream fresh from the cow. It coats the tongue in a most delightful way.
Signs of egg freshness:
- Shell is rough and chalky (the smoother and shinier the shell, the more ancient the egg)
- When placed in a glass of water, egg sinks. If it floats – no good! (as an egg ages, the small air pocket inside it expands and causes the egg to float rather than sink)
- I read that a stale egg has an unmistakable “rattle” when shaken, a fresh egg does not (I haven’t tried this one)
- When cracked, an egg that runs out more like water than goo is probably old
- In a pan, a fresh egg yolk stands up and the white is noticeably thicker