At its peak, my father's farm had 60 or so egg-laying free range chickens - so eggs were always in plentiful supply. And these ones were special. The chickens were fed raw spinach leaves (a great source of iron) which turned the egg yolks a bright sunshine yellow. They taste different...they just do.
At the Market, we're lucky enough to be able to enjoy organic and free range or barnyard eggs from a number of Merchants. Fair Food Farmstand is a good first stop, selling over-sized goose eggs (I fried one for breakfast and it filled the omelet pan completely!) and teeny tiny exotic quail eggs - best hard-boiled and served as appetizers with celery salt and (if you want to push the boat out) caviar.
|Goose eggs have a stickier texture than chicken eggs and a deeper more intense flavor...|
|Quails eggs by comparison are delicate and sooo pretty to look at!|