The healthy, farm-raised, free-ranged chickens produce eggs that are one of the most nutrient-dense foods you can find. Omega-3 and Omega-6 fatty acids are almost in balance in a free range egg. Nutrition is only one of many reasons I choose farm eggs over factory-farm eggs. Knowing the farmer is also very important. I have been to these farms and have seen their chickens, cattle and gardens. Why would anyone trust a supermarket over a farmer's market boggles my mind. I am keeping my dollars local and casting a vote for small sustainable farms. We have three wonderful farmers markets in the area so after all these years you would expect to see nearly everyone utilize them. Funny how folks would rather trust plastic shrink-wrapped and mass produced packages over actually knowing who made their loaf of bread, raised that flank steak or grew that sweet carrot??
Sure I pay more for my farm eggs but it still comes out to less than .21 per nutrient dense, perfect food Egg! Note how much you are willing to pay for breakfast at a restaurant? Priorities, people.
Besides the many uses for eggs in cooking, baking, and beverages, I bring hard-boiled eggs for my kids to munch on before and after grueling Mountain Bike Races. Protein rich, nutrient packed eggs the are an excellent recovery snack. Better than any junk food or manufactured processed power bar. They keep well and travel easy.
Here are my recipe picks for the Egg Moon time of year:
- Classic Parmesan-Cheddar Souffle
- Quiche Lorraine
- Amaretto-Eggnog Latte
4 oz. heavy cream
4 oz. whole milk
1/8 c. brown sugar
1 oz. amaretto
8 oz strong hot coffee
Put first (4) ingredients into a frother and follow the directions to make a Syllabub in my 18th Century post.
Remove the whip and heat just the eggnog in the stainless pot until hot but do NOT boil. Remove from heat and add the amaretto, coffee and a few grates of nutmeg, replace whip and froth for around 1 min. Pour into two mugs, mircroplane some nutmeg over the top and enjoy!!
8 oz. of good natural cured Bacon, diced
1 pastry shell, partially baked (see pie crust recipe)
1/2 c. heavy cream
2 cups whole milk
1 tea sea salt
1/2 tea fresh ground black pepper
1/2 tea. freshly grated nutmeg
1 c. grated Swiss cheese (optional)
Preheat oven to 375°
|Serve Quiche Lorraine with classic scalloped potatoes and spring greens|