I was staying at a friend’s house the other night and, before hitting the road to head home, they offered me half a dozen eggs freshly laid by their "house hens" (okay, so they kept them in a big free-range pen in the garden, but you get the idea).
They promised me that these would be the best eggs I’d ever tasted – after all, they’d been feeding them nothing but organic vegetables.
For those of you used to seeing your eggs all scrubbed and supermarketized, here’s what these fresh from the chicken eggs looked like.
And the taste? My friends were right. The richest, yellowest and tastiest oeufs I’ve cooked. We made a big cheese and mushroom omelette for the whole family. It lasted about four minutes.