I was thinking about the neighborhood egg CSA recently, when a thought occurred to me: wait a minute… what the eff am I going to do with a dozen eggs every single week?
In theory, I like eggs. They’re easy to make and relatively cheap, even when buying local, pastured eggs. (They’re also not as bad for your health as we were all led to believe years ago.)
In practice… I have issues. Texturally speaking, I have a harder time liking eggs. Don’t even talk to me about hard-boiled eggs. Those are RIGHT OUT.
Scrambled and fried eggs are fine. I’ve even recently learned to enjoy eggs over easy and even sunny-side up, after realizing a runny yolk from a healthly, happy hen is actually quite delicious.
Baked eggs, as seen in that frittata above, are sometimes a gamble. (The recipe for that frittata can be found in Cooking from the Farmers’ Market — a cookbook I thoroughly recommend if, like me, you end up buying vegetables at the farmers’ market and then have utterly no idea what do with them.) As good as it looks, I wasn’t all that into that frittata. It was okay, but not great. I think maybe the egg to chard ratio was a bit too much for me. Maybe it’s just something I need to try a couple more times before I get it right.
At any rate, now I’m stuck between really wanting to be a part of the egg CSA and wondering if it’s right for us. How many eggs do you use a week? Would you make more if you had them? And in what?