You just can't beat farm-fresh eggs for breakfast

 

These farm-fresh eggs, unwashed for longer preservation,
obviously, came from multiple hens.

When you live in town,  as we do, it's good to know someone  in the country who keeps chickens and sells their eggs.

Fortunately, I do.

A young woman I work with, Amy, has a husband and two children and she keeps them busy with a flock of hens, no roosters. Every week or so, she brings me a couple dozen eggs with shells that are brown, blue, or some hue I can't quite figure out.

What's important, though is the color of the yolks. These eggs have deep, rich yellowish orange or orangish yellow yolks, so you know they have to be good.

I like to cook breakfasts on the weekends for my wife and our three babies (two standard poodles and a little terrier mix feller from the animal shelter), so we eat them fried or scrambled or as French toast. Sometimes I make pancakes and put an egg or two in the mix. No one ever turns a nose up at weekend breakfasts around here.

Sometimes, when I'm in the mood, I make fried egg sandwiches for supper. If they could talk, the babies would say, "Mighty fine, mighty fine."

Amy said she told her mother-in-law that I fed bites of egg to the three fur-babies, and her reaction was an aghast, "Farm-fresh eggs for dogs! What a waste!" When Amy told me that story, I said, "Dogs? What dogs?" She laughed and said that's what she told her mother-in-law.

Farm-fresh eggs are great for boiling, too--and to use in recipes.

So, if you live in town, find someone with a flock of birds.