Friday, November 2, 2007

farm fresh.

Straight from the pampered chickens at Everett Family Farms. I especially love
the blue one.

Yes, I'm one of those. I know that data can be skewed to show whatever results you want,
but it seems to make sense to me. Organic free range eggs are just better. And I hear they
make a better tasting cake, too.

MFK Fisher has a great recipe for scrambled eggs somewhere - An Alphabet for Gourmets,
I think? I copied it out years ago: break 2 eggs into a cold heavy skillet, add a third of a cup
of heavy cream and a generous pinch of salt. Stir gently (don't beat!), and heat very slowly,
stirring it up from the bottom. Don't let it bubble, just stir the large curds up as they form.
Just before serving, add a tablespoon of minced fresh tarragon and a splash of sherry (or
anything else you prefer). Oo - I have to find her description of this dish for you:

"I love this recipe for its very gentleness, and for the demands it makes upon one's patience,
and the homage it deserves from its slow tasting."

I just decided what I'm having for breakfast.