Golden random.

I picked up the stitches for the right front on the Einstein child sweater.

If you have made this sweater, or the adult version, you may notice that I have changed the front slightly. I omitted the overlap in the lower portion (blue), instead knitting it so it will exactly meet in the front. The upper front (gold) will have three buttons and buttonholes and will overlap appropriately. Somehow that seemed a better, more current, design than the original. Not that there was anything wrong with the original, you understand. Sally Melville, if you are reading this (yeah, right), please forgive me.

I also found the perfect pattern on Ravelry and the perfect yarn in my stash for a stealth project. The intended recipient may read my blog, I'm not absolutely sure, so I will not reveal any details until the item is knit and blocked and received on the other side of the world. (Hello, Eleanor!)

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Smokey's co-worker Dan, with whom he works all his regularly scheduled night shifts, has a small farm where he and his wife raise chickens, goats, bunnies, a large garden, two dogs, two cats, and three children. Remember the pink and white baby hat? That was for Dan's newest progeny.

Smokey buys eggs from Dan. This morning he -- Smokey, not Dan -- made me breakfast.

 

I don't know if it is apparent to you in the photo, but the yolk of that egg is way, way more colorful than the yolk on any store-bought egg. Mmmm. Smokey says they taste more egg-y, too, but I couldn't tell. Need to do more research, which will be easy because we have nearly three dozen (that's 34!) more off these little hummers in the fridge. Anybody got some good egg recipes?

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Hannibal missed some intense feeder action yesterday. He was sleeping elsewhere.

 

Don't tell him, okay? He would be all depressed and waaaahhhhh! And we don't want that...

Comments

[Cookie]

Proper farm eggs do have more color and a much better flavor. Happy hens that are fed well give much better eggs.

Can you tell I'm a country girl? *L*

The poor kitty missed out.

[sophanne]

I agree with Smokey. They do taste more egg-y and I know exactly what he means. One of the teacher's kids raises chickens and I've gotten a couple of dozen fresh eggs in the past. What I can tell you is that they are very difficult to peel so unless you have multitudes of patience, I wouldn't suggest hard-boiling. (even with the cold water trick) On the other hand, those were the best hard-boiled eggs I've ever eaten.

[Amy]

I just signed up for a meat and egg CSA this summer, so hopefully I'll soon be able to give my opinion on local farm eggs!

Oh, eggs--fried, scrambled, poached, coddled, omelets, there is no bad way to cook an egg. Scramble them in the pan; they taste different than scrambled ahead and then poured in the pan. Fry 'em and put 'em on top of black beans with salsa. Make egg tacos. Baste them and pour over steamed asparagus. Use them for batter to fry fish fillets. French toast.

[Stacey]

Quiche! :D I agree, more eggy.

[lisa]

Yes, definitely yellower and eggier! Custard? Tapioca? Butterscotch? Souffles? Sponge cakes? Sponge cake with butterscotch custard?

[Helen]

ah... real eggs.
I covet them, but dont' really know how to find them.

[Carrie]

I was going to agree with your egg comments based on what I've read at What Housework, but Cookie's admission of being a country girl blew my mind, and I can't think beyond that.

[Vicki]

Quiche, custard, rice pudding (I think there are eggs in there). I love 'em freshly scrambled. An omelette with lots of veggies and some cheese. A frittata!

[Norma]

Yup, all the bases have been covered here. I remember once a friend apologizing because her scones were yellow from her fresh farm eggs. Ha.

[Diane]

Ooo, ick, runny yolks. *Flapping hands in distress.* You can cook mine till the yolk bounces, thankyewverymuch.

Anyway, a crustless quiche is good and uses two of my favorite things: eggs and cheese. And cut up veggies or a little bacon.

Or an egg strata. Bread pudding. Angel food cake (12 egg whites) but you'd have to figure out something to do with the yolks (hello, doggies).

[Chris]

Egg drop soup! Quiche! Scrambled eggs! Fried egg sandwiches!

[Sheepish Annie]

Oh, yeah! Fresh eggs are ever so much better. And eggier. It's true. I scramble a bunch of less eggy eggs every other week and bake them. Half are used for my commuter breakfast sandwiches that week and the rest go into the freezer. They keep nicely and are ready to go come the next Monday morning.

Not as good as freshly scrambled very eggy eggs, though...

[gayle]

We've raised chickens for several years now, and could never go back to store-bought eggs. The difference is HUGE!
Try to get your hands on Cook's Illustrated's recipe for Custard pie. Best. Pie. Ever.

[Miss T]

Those look like lovely eggs.

[dale-harriet in WI]

oooh, what a lovely egg! My DH is NOT an egg-eater (when I learned that I despaired...there went 2/3 of my culinary ability). I love coddled eggs myself, Adam 'n' Eve on a Raft, fried inside of four pieces of bacon. Fluffy scrambled eggs whipped with cream (believe it or not, Rich's fake cream works). Actually, the DH not eating eggs isn't a problem, as I am a devout "More-for-ME-er". I hadn't thought of it, but I may check for local community sources, I bet ANYTHING I'll be able to find them at our (super-spectacular delicious and wonderful) Farmers' Market, which should be crankin' up any time now.........THANKS, SMOKEY!!

[Angie]

Mmmmmm. Farm fresh eggs are fabulous. Quite a few recipes here...I'll have to find and try the custard pie. Have you had a Spanish tortilla? Layered sliced potatoes in an egg mixture slow cooked in a fry pan? Yummy!

[sparrowgrass]

Those look like the eggs from my girls. Try them in egg drop soup.

To hardboil farm eggs: Wash them in warmish water, let them dry on a towel on the counter. When they are dry, put them back in the carton, put the date on the carton, and refrigerate the eggs.

In THREE (3) weeks, boil your eggs. They will peel easily. Fresh eggs do not peel--you have allow them to age for a while. Washing them is important--if they are not washed the "bloom" that the hen deposits on the egg keeps it too fresh to boil, even after weeks in the fridge.