Eggs are often thought of as a simple dish of protein. While it does take a certain amount of finesse to create a perfectly delicate omelette, regardless of the ingredients used - whether porcini mushrooms with pan fried scallops or vine-ripened tomatoes with spoonfuls of fresh goat's cheese - eggs are one of the simplest ingredients that exist. But in saying that, they are a food that should not be taken for granted.
After all, everyday food as we know it would not taste nearly as good without aioli, bearnaise, hollandaise or custard...
Softly scrambled eggs with a little freshly chopped parsley and a splash of cream spooned onto generously buttered Vogel's is still my favourite breakfast - thanks Mum - though I'm not convinced it tastes as good when I make it myself... Another fave is the recipe for the Hangover Eggs - thanks to Wendy - the perfect tonic to keep all staff upright and coherent after a few too many the night before.
As far as free range eggs go, even though there is no proven nutritional difference between commercially grown and free range - why not make that choice? Pay that extra dollar or five, or go to a Farmer's market and buy by the tray - or, even better, create a small area in the backyard and raise your own. Happy chooks means better tasting and richer yolks.
Chef's tip
Eggs are best kept in the fridge for up to 3-4 days. If using for baking, keep at room temperature in the pantry.
Exceptional eggs (+recipes)
Photo / Babiche Martens
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