It’s not news: food does not need to be complicated. This morning at the market we stopped by Green Eggs & Ham to pick up some duck eggs. $4/half dozen that even this self proclaimed cheapass is fine paying, as duck eggs are sizable, going roughly twice as far as chicken eggs. And the verdict is that not only are they novel, the quality is superb.
Although I try not to be a snob if I can avoid it, I do curse when I crack open a paper-thin shell to have the watery-runny-white and pale-insipid-yolk spill in a splash into a bowl or pan. And generally speaking, I’d prefer not to have any of my raw foods, especially animal derived, in the distribution chain for as many weeks as I have toes. Fresh, please.
If you don’t believe me, I challenge you to an egg-off. Fry up or poach [particularly revealing of the white consistency disparity] a stored-forever-industrially-farmed egg next to a fresh-non-industrially-farmed egg. I dare you. You’ll be converted. You too will shamefully succumb to becoming an egg-snob. Fresh, sensibly raised eggs are quite simply: better.