Ingredient We Love: Farm Fresh Eggs

Crack open the speckled shell of a farm fresh egg and you’ll find that dazzling yellow yolk that ups the flavor, texture and brightness of everything from a simple omelette to the shiny glaze on a fresh baked pie.

Free-range eggs are better for you too – they’re lower in cholesterol and saturated fat, and have more Vitamins A, E and D, beta carotene and omega-3 fatty acids. But really, the reason we love them is they just taste so dang good.

Maybe it’s knowing where our food comes from, and that the chickens that provide the eggs get to enjoy good food, fresh air and the chance to roam in the fields that makes all the difference.

We’ve got our own family of hens here at Ginger and Baker, the “Girls” include Jane, Frieda, Gladys, Tina, Buffy, Mabel and Ruby. You can meet a few of them in the pictures below, and I’m sure we’ll talk more about the Girls. We also search out farm fresh eggs at Farmers’ Markets and farms here in Northern Colorado. If you haven’t tried a farm fresh egg lately, we’re thinking it might just be high time. 🙂

Check out links to some of our favorite egg recipe videos below the picture gallery.

Egg Recipes Worth Watching

Oeufs en Cocotte with Jacques Pepin

Jamie Oliver Makes the Perfect Omelette

Gordon Ramsay’s Scrambled Eggs

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