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Soft-boiled eggs made from fresh Farmer's Market eggs taste extraordinarily good. However, they are abominably hard to peel.
(I quite often have strong mid-afternoon and late-night protein cravings. Eggs hit the spot. I like them soft-boiled and then either eaten out of hand with a little salt or mashed with a little salt and spread on toast, or over easy with toast for mopping up the yolk. Yum!)
Also: the woman who sold me the eggs told me that one of them (which was noticeably larger than the others -- half again or more) was possibly a double-yolk egg. No guarantees, but possibly. I'm trying to figure out what an interesting thing to do with a double-yolk egg would be? Perhaps I'll make a big pot of Japanese noodles, lightly fry the egg, and put it over the top for an extra dose of creamy yolk-y goodness.
(I quite often have strong mid-afternoon and late-night protein cravings. Eggs hit the spot. I like them soft-boiled and then either eaten out of hand with a little salt or mashed with a little salt and spread on toast, or over easy with toast for mopping up the yolk. Yum!)
Also: the woman who sold me the eggs told me that one of them (which was noticeably larger than the others -- half again or more) was possibly a double-yolk egg. No guarantees, but possibly. I'm trying to figure out what an interesting thing to do with a double-yolk egg would be? Perhaps I'll make a big pot of Japanese noodles, lightly fry the egg, and put it over the top for an extra dose of creamy yolk-y goodness.
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