Sunday, April 29, 2007
Notes from the Pantry: Egg-cellence
I am in love with these eggs.
Marin Sun Farms promises the tastiest eggs from the luckiest chickens, and as far as I am concerned, these eggs deliver. At $7/dozen, they aren't cheap, but I got what I paid for.
The eggs (a motley mix of brown, white, and blue) displayed their quality at first crack: the whites were superbly viscous and yolks of stunning safety-orange. Thick whites are a calling card of fresh eggs, and the deep vibrance of the yolks a testiment to the varied and highly-nutritious diet of the pasture-raised flock.
With these eggs, I had: 1 quiche (4 eggs), 3 devilled eggs, 1 fried egg, and 4 scrambled. The mouthfeel of the whites was noticeably superior: smooth, firm, and without a trace of rubberyness. The yolks also lacked the sulfuric aftertaste often present in less-fresh store-bought eggs. I can't tell if these benefits are solely a feature of their freshness, or if Marin Sun's pasturing practices contribute to the added quality; pastured-eggs do outperform solely-grain-fed eggs in nutrition profile.
Jenny found a small local egg producer at the Menlo Park Farmer's Market today, so next time I snag Marin Farm beauties at the Ferry Building, we can do a freshness-controlled taste test.
Other MP market finds: delicious, local organic strawberries (3 pints/$7, so we bought 6). I love heritage strawberries. Smaller fruit, concentrated sweetness, and complex flavor. The big, shiny supermarket variety tastes bland in comparison. I also bought another olive oil (I'm such a sucker for olive oil). Olive de Oro (produced in Los Gatos) offers several varieties of certified extra virgin and flavored organic oils. After liberal sampling, I settled on their basil-infused oil. May tomato season come quickly, as this will be divine on those sweet, sun-ripened beauties. I may even plan a mozzerella-making experiment for the occasion.
Oh man, hungry again. How does this always happen?
Posted by Monica at 5:29 PM