Now, before I tell you this, you should know that this was a carton of the cheapest eggs I could find at a random Pak ‘n’ Save in Auckland. So this isn’t some boutique farmers market thing. And it’s happened twice, with two different brands, so it wasn’t a fluke.
So the first thing I noticed was the color of the yolk. In the US, I’m used to a sort of medium canary yellow color; but when I cracked the first one into a bowl, I audibly said “oh!” because that yolk was practically orange. It was such a rich yellow texture. I’ve seen something close to that in a hen-fresh egg in the States, but even that was a little duller in color than this.
I only scrambled them that first time. And I didn’t even do a particularly good job; didn’t use a whisk, probably didn’t use the right ratio of milk to egg, I got distracted so I wasn’t paying attention to how long they cooked, and I didn’t have the right seasonings. But with just salt and pepper, those were the best scrambled eggs I’ve ever eaten in my life. On a random Saturday, and by my own hand! They had this creamy texture, it was nowhere near rubbery, and it had this flavor to it that I can’t describe really. I have come to discover that that’s the true flavor of a fresh egg. I had never really tasted the flavor of egg before.
The second time, I made sunny side up eggs for my father in law. I’ve never gotten sunny side up to even kind of work, but this time…well, I kind of broke the yolk a little bit, but…anyway, I’m not a great cook. But he agreed that they were really good.
Then I had them boiled. They were slightly overdone, but I barely needed salt or pepper.
I’m looking forward to eating eggs now. We’ve even gotten some of our kids to eat them. They’re just so much better than the stuff I picked up at home.
tell me more about these eggs
Now, before I tell you this, you should know that this was a carton of the cheapest eggs I could find at a random Pak ‘n’ Save in Auckland. So this isn’t some boutique farmers market thing. And it’s happened twice, with two different brands, so it wasn’t a fluke.
So the first thing I noticed was the color of the yolk. In the US, I’m used to a sort of medium canary yellow color; but when I cracked the first one into a bowl, I audibly said “oh!” because that yolk was practically orange. It was such a rich yellow texture. I’ve seen something close to that in a hen-fresh egg in the States, but even that was a little duller in color than this.
I only scrambled them that first time. And I didn’t even do a particularly good job; didn’t use a whisk, probably didn’t use the right ratio of milk to egg, I got distracted so I wasn’t paying attention to how long they cooked, and I didn’t have the right seasonings. But with just salt and pepper, those were the best scrambled eggs I’ve ever eaten in my life. On a random Saturday, and by my own hand! They had this creamy texture, it was nowhere near rubbery, and it had this flavor to it that I can’t describe really. I have come to discover that that’s the true flavor of a fresh egg. I had never really tasted the flavor of egg before.
The second time, I made sunny side up eggs for my father in law. I’ve never gotten sunny side up to even kind of work, but this time…well, I kind of broke the yolk a little bit, but…anyway, I’m not a great cook. But he agreed that they were really good.
Then I had them boiled. They were slightly overdone, but I barely needed salt or pepper.
I’m looking forward to eating eggs now. We’ve even gotten some of our kids to eat them. They’re just so much better than the stuff I picked up at home.