They've got this beautiful, subtle oval shape.
And just the tiniest crack leaves them scarred forever.
Open the egg and what comes out is so pure and natural.
Cook them and they become robust, strongly flavored. Not so delicate.
Eggs are one of those foods that are kind of confusing. Confusing to cook. Confusing to know which ones to buy. Should I spent $2 on the ones in the supermarket or shell out $5 for farm-fresh? It can get scary once we learn the truth about conventional eggs.
Why are there so many choices? Why couldn't we just have treated all the chickens nicely to begin with and never have had this dilemma? It seems like a great food injustice that the unhealthiest option is the cheapest and the healthiest is so out of reach. If you can, please buy organic, farm-fresh eggs. Make the demand for happy chickens so great that it doesn't have to be this way.
And once you have your happy chicken eggs, let's cook them nicely. You want a semi-low temperature to scramble eggs. And you want to gently stir in a circle or push towards the center. You do not want to really be breaking up the eggs as they cook or they will turn into crumbles. Give them salt. Give them pepper. Give them chives. Oh please, give them chives. It is really the simplest way to elevate your eggs and make them something special.
For every 3 eggs, a 3-finger pinch of kosher salt and a few shakes of black pepper will suffice. Add as man chives as you like and some fresh ones on top after cooking. I used garlic chives that I got at the farmers' market here, but regular chives will also work. They are really easy to grow, so perhaps a little pot in your window would be a nice addition.
Beat the eggs together with the salt, pepper and chives. Melt a pat of butter (or coconut oil) in your pan over medium-low heat, then add your beaten egg mixture. Slowly stir the eggs until cooked to your liking. Remove and eat! Think about how happy those chickens must have been.