I’ve always been fond of eggs. They are so versatile: soft or hard boiled, omelettes, scrambled, with some smoked salmon, fried – sunny side up – raw, in a fresh beef tartar, Scotch eggs, in home-made mayonnaise, or as a binding element in a meatloaf or meatballs.
I regularly serve hard-boiled quail eggs as an appetizer and they look really cute and tasty as fried eggs on top of a salad. On several occasions I have used them to make mini Scotch'eggs as a starter. People never guess what they are when you serve the one inch ‘meatballs’ on a salad with some good olive oil, salt pepper and a dash of lemon juice.
Why am I writing about eggs today? Simply because my cleaning lady, who comes in once every fortnight, brought me some free-range eggs from her chickens. They weren’t exactly a present, because she charges 0.10 euro per egg. She claims to be the ‘cheapest’ of the non-official egg suppliers in our village. But, after tasting one of the eggs yesterday for breakfast, I’m willing to pay the double. These eggs are sooooooo good!
Until now I have been buying ‘cocorette’ eggs, free-range eggs from Northern France, which are really good too. And I wouldn’t mind buying them again in the future, when my cleaning lady’s chickens are taking their annual break.
In the meantime however, I’m looking forward to these extra fresh eggs … which really come in all sizes …