Which Came First?

I doubt that as mere mortals we’re ever going to be able to answer the age-old question about which came first, the chicken or the egg. In the long run, I’m not sure it even really matters. But I can tell you which came first here at MorningStar – it was the chickens! To be more specific, it was three chickens and a rooster! Thanks to the rooster, we now have a lot more chickens. (Some of them, like Petunia, Twin, Iris, and Red have become great friends.)

But this post is not so much about the chickens – and the joy they bring to MorningStar. No, it really is about the EGGS. FARM FRESH EGGS!

For most of my life I lived in an urban environment, so the notion of farm fresh eggs was pretty much just something I saw in idyllic paintings or cute little signs I found in country gift stores. It wasn’t until I arrived at MorningStar that I began to understand and fully appreciate their culinary beauty. Let me summarize by saying that, no, all eggs are not created equal!

Once you’ve tried farm fresh eggs a few times, you’ll start to drive far and wide to get them. Never again will you be satisfied with the eggs you buy in the grocery store, even if they’re organic, and come from cage-free chickens (although, if you do have to settle for store-bought, these are the ones you want to buy).

“So what’s so different about farm fresh eggs”, you ask. It’s something you won’t fully understand until you’ve tried them for yourself. Perhaps the best way to describe them is to say that they are richer than other eggs. They’re fresher, obviously. And somehow that makes them richer. However they are prepared, they taste like you’ve added heavy cream to the dish, no matter what dish it is.

But don’t take my word for it. We’ve received some amazing testimonials from friends and guests at MorningStar about the incredible flavor of our farm fresh eggs. I think the best one – the highest praise we ever received – came from a very accomplished Home Chef in the area. We served him a Quiche Lorraine with broccoli and chicken, made with our farm fresh eggs. He ate most of the quiche himself, and reported to us afterward that, “That was without a doubt the best quiche I’ve ever tasted!” I doubt we could ever get any higher praise than that.

Whether we serve our eggs “sunny side up,” or in omelets – or whether we use them in baking – the responses we get are always pretty much the same as the one made by our Home Chef friend. Simply put, the flavor and richness we get from our eggs (even if they aren’t the star of the show) is incredible.

But don’t take my word for it. Next time you’re at a Farmer’s Market or driving in the country and see a “Farm Fresh Eggs” sign along the side of the road, stop and buy a few dozen. Once you’ve tried them, your culinary life will never be the same!

Check out our SEASONINGS online, and while you're at it, take a look at some of our recipes, and serving suggestions.

Visit us at www.morningstarkitchen.com

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