After our doughnut making session about a week and a half ago, Cheryl sent me home with half a dozen of her "farm fresh" eggs on the condition that I eat them and not bake with them of course! If you enlarge the pictures above, you'll notice 3 different colored eggs and some numbers penciled on them. That's the number egg each chicken has produced and the date it was laid - a pretty organized system I would say. Cheryl and her boyfriend actually have 3 chickens in the backyard of their San Francisco home:
(One FUNKY Chicken) - White Leghorn with White Eggs
- Araucana with Beige Eggs
- Rhode Island Red with Brown Eggs
These chickens provide them with about a dozen eggs a week - isn't that awesome!? My boyfriend thought that was so cool and said that it would be perfect for me with all the baking that I do. But, I'm terrified of birds, so I would have nothing to do with their care if we ever had chickens of our own.
Now, I've cracked a lot of eggs in my career, but it doesn't take away any of the excitement when I have home grown eggs. So the next morning, I was ready to dig in to them and decided to make a nice breakfast . I wanted to enjoy my eggs as a Benedict and my boyfriend wanted the usual sunny-side up eggs. So I cracked open two eggs revealing fresh, beautiful and extremely yellow yolks. I made a small batch of Hollandaise Sauce from that. (Don't worry, I didn't waste the whites -
enjoyed them later with his lunch.)
Two more eggs went on a frying pan and the last two were to be poached. I honestly have never poached an egg before, so I was a little scared of over cooking it, but it actually came out well - a nice runny yolk! Since this was a "special" breakfast, I went all out and made Hash Browns too. I use a technique I learned from
to make my Hash Browns.
Thanks so much for the delicious eggs Matt & Cheryl - we really enjoyed our breakfast! Can't wait to out next food adventure!