07 October 2009

I'm an egg snob!


I would like to rationalize and think that a good egg brings out some secret taste in a recipe that a mediocre egg won't or that a white yolked egg is just as good as a yellow yolked egg, but I must confess. I am an egg snob. I want to crack open my egg and it be a dark yellow, that the yolk stay intact as it hits the pan or bowl, that it doesn't emit an unegglike odor, that it has no little red spot or worse something larger than a red spot. Yes, I have almost scrambled two nearly whole chicks while living here.
I am anxiously counting the minutes until me new laying hens start laying. Sometime this month I will once again return to the blissful state of having the finest Ugandan eggs in my own backyard.

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