07 April 2008

the one-egg omelette

Someone I work with has been selling me eggs from her dozen or so hens. So far, they've been the richest, freshest eggs that I've ever had. It's also nice having un-graded eggs: you can grab one on the small side for mayonnaise, a few large for baking, etc. And there's something comforting in knowing that on sunny days the hens poke around outside. A few even have names. (The rooster, on the other hand, due to recent behavior as he ages will soon be a fine coq au vin.)

This week (pictured right), she gave me a total of eleven chicken eggs plus a duck egg (lower right in pale green) and a turkey egg (upper right). The turkey egg was a "try me" sort of bonus, so I didn't want to spoil it by mixing it with the others. I figured that, given its size, it could easily make a modest one-egg omelette.

The yolk was deep orange and thicker than I've seen or than I'd expect (it would make a rich mayonnaise or aïoli). It beat to a nice froth and, as you can see, set beautifully in a thin, soft layer. I tossed in a small handful of cress and seasoned with salt and pepper. A fine omelette indeed.

1 comment:

  1. Coq au Vin should always be made from rooster. One that has crowed and screwed and has children and grandchildren.