just started eating these fabulous eggs. they look so cool too... since there are eggs from different kinds of chickens including the arauncana ones which are blue!
I am lucky enough to have made a connection with a woman in the next town who has free range chickens and pasteurizes the eggs. She even delivers them (!) to my house on Tuesdays. and to boot, she only charges $2 a dozen!
They are much lower in cholesterol, and have significantly more Omega 3 's and vitamin A. They have all sorts of things that are good for you, and are so healthy. Not going back to the other kind if I can help it.
This wonderful woman even hooked me up with someone who organizes orders for grass fed organic beef and free range organic chickens too! I may be able to eat meat again from a source I trust. I did just get my cholesterol checked again to have a baseline to check against after I start eating all of these things again.
When I first got the eggs, I had just gotten home, and was so hungry. I whipped up this fabulous omelet:
Cheese and Tomato Omelet
1 free range egg
sea salt
4-5 cherry tomatoes, cut up a bit
fresh basil, chopped just a bit
goat cheese (I use herbed from Trader Joe's) or Fontina
Use a fork to scramble the egg, add the sea salt, then put it in a small pan and let it cook for a few minutes until almost set.
add the other things on top and fold one side of the egg over the other.
Let it sit for a minute in the pan to meld it all together.
1 comment:
Good recipe, but I wonder about the 'pasteurized' eggs. How does she do it because it's normally part of the mass production system for processing eggs and egg products?
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