Fully rounded

By
October 10, 2007

The pickup: Ever since our CSA started in May, we’ve been enjoying a weekly box of eggs from Wooden Bridge Farm, just north of Portland in Washington state. (The farm supplies our CSA, Dancing Roots, with eggs from its pastured hens.)

These irregularly sized, oddly shaped, all-varieties-of-brown-colors eggs are the real deal: they come from chickens that eat not just chicken feed but live bugs and green grass, and incidentally get to spend plenty of time in sunlight and fresh air.

Fresh eggs from pastured hens.

The results: At the start of the summer, we made what felt like several gallons of ice cream, plus angel food cake (the yolks went into the ice cream, the whites into the cake). But a dozen eggs can disappear fast that way. And, really, the eggs are so delicious — and their yolks such a vivid orange — that it seemed a shame to not eat them all on their own. Now that CSA season is winding down, the eggs are getting smaller, and soon they’ll be gone.

So we’re savoring them, one by one, by putting them in a small saucepan of water, bringing the water to a boil, turning the heat down to low, and simmering them for just four or five minutes. Sliced in half and dusted with pepper and salt, they’re soft-boiled satisfaction itself.

Editor’s note: Until Friday, October 12, 2007 at noon (PST), all commenters on this post will be entered in a contest to win a copy of Hungry Planet. See Our Table for further explanation.

....Congratulations to Aaron from Chapel Hill, NC who won a copy of this wonderful book.

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1. by Liz Crain on Oct 10, 2007 at 12:32 PM PDT

Yum -- those look and sound so good.

2. by intheyearofthepig on Oct 10, 2007 at 1:14 PM PDT

over easy, with whole wheat toast

3. by ChefLori on Oct 10, 2007 at 1:21 PM PDT

I love my eggs poached to medium doneness, where all of the white is cooked, but the yolk is still gloriously gooey. I place the poached eggs on homemade whole wheat english muffins, which are perfectly browned in my toaster oven. Then a crack of pepper and sea salt. To top it all off, a dash of homemade chili sauce. A most eggcellent way to start my day.

4. by sj.breeze on Oct 10, 2007 at 1:27 PM PDT

Shirred, with just a tiny bit of creme fraiche, a dusting of Parmesan, and a sprinkle of chives.

5. by lucymn on Oct 10, 2007 at 1:39 PM PDT

I like fried eggs with lace. This is what my mom called them...and apparently my grandma before her. Scoop leftover bacon grease into a cast iron skillet and heat until hot, but not smoking. Crack an egg directly into the hot fat. With a spatula turned downward, gently wick hot oil over the top of the egg until a white film forms over the yolk while the whites become crispy lace. Don’t overcook the yolk. Remove egg with spatula onto a piece of toast. Sprinkle with salt and cracked pepper. No butter necessary.

6. by candrese on Oct 10, 2007 at 1:54 PM PDT

When I can get them straight from the farmer (usually the case), I like them fried just until set with the yolks still runny. I like being able to stab up the yolk with toast or asparagus, and all the egg needs is a little salt and pepper. Store eggs don’t come close!

7. by Jeff on Oct 10, 2007 at 2:48 PM PDT

MMmm...silky omelets with cheese...yum!

8. by foxfireteas on Oct 10, 2007 at 2:55 PM PDT

I like my eggs cooked over easy in a little olive oil and sprinkled with freshly ground pepper and some finishing salt. I then slice cherry tomatoes in half, cut up whatever hot pepper I have and cook those for 1 minute or so in oilive oil. Place pepper/tomato mixture on eggs. I then top it all off with some ground lapsang souchong black tea and salsa picante hot sauce. Yum. A piece of toast is also nice, if I have it. Cheers!

9. by eatemupyum on Oct 10, 2007 at 2:57 PM PDT

Those soft boiled, farm fresh eggs look yum. We were eatin em up like that a few months ago, and now must start again. Thanks for including a picture.

Otherwise, we’re diving into 2 over easy fried on the cast iron, these days. Works well w/ a fruit and nut roll sliced and toasted w/ butter. Delish way to start the day.

10. by richtermicha on Oct 10, 2007 at 3:10 PM PDT

actually these days i stopped eating eggs.After staying in an yoga ashram in india for a couple of days,where the food was purely vegetarian,I wanted to give that a try.And I don’t regret so far.Tofu makes an excellent substitute for me right now.Plain,steamed,fried or simmered in a spicy sauce.Delicious.

11. by james on Oct 10, 2007 at 3:45 PM PDT

over easy with curry sauce

12. by annaholl on Oct 10, 2007 at 3:57 PM PDT

I love migas -- scrambled eggs mixed with tomatoes, chorizo, jalepenos, cheese and tortilla chips. Sometimes smothered with salsa, sometimes not. When I was going to college in the Midwest, I’d make them when I got homesick. That little tase of home was always enough to lift my spirits.

13. by katnsatoshi on Oct 10, 2007 at 3:58 PM PDT

my favorite is made with japanese stock, shoyu and mirin. the eggs are scrambled and cooked in a special tamagoyaki pan. the eggs are topped with grated daikon and then a splash of shoyu on top.

14. by Jen O. on Oct 10, 2007 at 4:03 PM PDT

I’m a big fan of hard boiling. The sheer joy of portability makes this an easy sell for me. I do like a medium poach as well but I rarely get any level of poached egg cooked properly when eating away from home.

15. by tivon on Oct 10, 2007 at 4:55 PM PDT

I love getting the fresh eggs at our farmers market, but got to be quick - they run out first thing.

16. by anonymous on Oct 10, 2007 at 6:55 PM PDT

I like scrambled eggs with sharp cheddar cheese, mushrooms ,tomatoes, shallots and caviar.

17. by amcginn on Oct 10, 2007 at 7:15 PM PDT

I like eggs over easy, If there are grits too they’re even better.

18. by Teacher A on Oct 10, 2007 at 8:42 PM PDT

Definitely deviled, though I’m fond of them in a multitude of forms.

19. by anonymous on Oct 10, 2007 at 10:37 PM PDT

two ways - #1, hard boiled, but only for 8-1/2 or 9 minutes, so that the inside of the yolk is still hot and gooey, yum.
#2, at the Portland restaurant Tabla, their large homemade ravioli (one or two to a plate only), filled with cheese, chard and a poached egg -- absolute heaven!

20. by Chris Marble on Oct 11, 2007 at 12:07 AM PDT

Scrambled eggs with churiso. Egg yolks in my ice cream mix as already mentioned.

21. by drake on Oct 11, 2007 at 5:23 AM PDT

baked into a cornbread muffin...

22. by blondee47carly on Oct 11, 2007 at 1:04 PM PDT

As a kid, every sunday morning i came to the kitchen table where my mother had a soft-boiled egg in an egg cup and i would tap the top and begin to peel the egg away just enough for a teaspoon to dip in and begin scooping the soft yolk together with the white sides until there was nothing left but a shell. Then I began on my second one...to this day, I have those egg cups

23. by Carrie Floyd on Oct 12, 2007 at 10:41 AM PDT

Soft-boiled on buttered whole wheat toast, fried egg sandwiches with tomato and cheddar, whipped into an omelette with gruyere cheese, tossed into a scramble with fried potatoes, cheese, salsa and sour cream... how I love me eggy-weggys!

24. by OpusOne on Oct 12, 2007 at 12:02 PM PDT

The book give-away has reached it’s end...thank you everyone for your entertaining comments and we will announce the winner later today.

Good luck to everyone!

25. by asharris on Oct 13, 2007 at 1:04 AM PDT

Had no internet access for the past two days, sigh... but I did have eggs for lunch at a buffet, and I ordered them over easy. Not accepting scrambled eggs (which are usually fine) is the one way to be sure you’re getting real eggs. I remember fondly the eggs we used to be able to get at a local eatery. The woman raised turkeys, Aracunas & other chickens with colored eggs, and ducks. She sold the eggs and they were GREAT fun!

26. by meboo on Oct 16, 2007 at 6:09 AM PDT

Scrambled! With a little milk/soy milk, shredded cheese, salt and pepper.

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