Fresh Eggs Make the Best Omelet
My colleague brought me a dozen fresh eggs from her chickens. Thanks S.
I loved how each egg had a date written on the end. I made an omelet this Saturday morning with some Cabot Creamery Extra Sharp White Cheddar. Maybe a tad too much butter. Couldn’t cook and photograph with the cell phone simultaneously. I was told you want “sound” when the eggs hit the pan.
I know the chickens are well cared for and eat organic feed. Fresh eggs make the best omelet. It was delicious. If I were a true photographer I would have made a neater looking one and photographed it again but no one else around to eat the wrinkled one. I went on Google images to see how my omelet fares by comparison and I think it is fine. These eggs are too precious to waste.
Yes, a little too much butter. Eat the toast with jam no butter due to excess amount on the eggs!
Hiding the imperfect folds with the farm grain bread toast. Now to polish the French PepperMill that was a wedding gift in 1974.
Pignolis- An Heirloom Recipe from a Friend’s Mother
The one thing I can tell you is, don’t mess around with the confectioner’s sugar amount as it is needed to make the cookie take shape!
Parchment paper is key, too.
You can see I should have put this recipe in a plastic sleeve. It is well used and always appreciated. People devour them.
Thinking of how wonderful it is that Esther was so generous to share her hand written recipe at least twenty years ago. Her daughter, Diana, will take her iPad to show her this post on Tuesday as we have no school due to the storm winds and rain predictions. I called and asked if it would be okay to post and Diana said, “Yes” so thank you Diana and her mother, Esther.
I baked these for Laura’s wedding last year and made them for the House Concert for my gluten-free friend.
(Smidge, this recipe is for you, too!)
Duck Eggs in Iceland- Guest Post
My sister and her friends went on a trip to Iceland. Euthemia sent me this photograph yesterday in response to the farm eggs post. I emailed and got permission to post her photo today.
Here’s what she wrote-
“Thought you’d like to see these. To add to your collection of beautiful naturally colored eggs. They taste much stronger than chicken eggs. I think scrambled with herbs would be better than the hard boiled were.
Love, Euthemia”
Fresh Eggs Color Study from Mar’s Neighbor’s Hens
They look as if they were dyed with food coloring for Easter.
They are not.
These eggs were a gift to Marlene from her neighbor when the family was visiting in Hardy, Virginia. The variety of colors in the shells was amazing to me. And they tasted delicious. 
Cooking Five Omelettes at One Time
UCONN-Rome dining hall Grillmeister cooking five omelettes simultaneously, while the fillings heat up under the small paper plates we’d each handed him with our filling choices. His cooking skill was something to watch. We had waited all week to get in the omelette line and today was the day. Well worth the short wait. Back to oatmeal tomorrow before we leave.
You should have seen him twirl the spatula!
Sunday Scrambled Eggs and Biscuits on Fiestaware at Joan’s
There was honey from Argentina for the biscuits.
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