What To Do with Fresh Eggs

Farm fresh eggs on our kitchen table, Aug. 2011.

My husband recently came home with a dozen farm fresh eggs-- eggs so beautiful that I took a photo of them in their carton.  I felt I needed to do something special with such delicious raw material so I scoured the stack of cookbooks cluttering my desk for egg-worthy recipes.

In the end, I decided to make Luxury Scrambled Eggs from The Splendid Table's How to Eat Supper.  I chose this recipe not only because it made the eggs the star of the show, but also because the recipe calls for a lot of cream cheese-- an ingredient we always have on hand in abundance.  The resulting scrambled eggs were decadent and delicious.  In fact, they were so delicious that I forgot to take a photograph of them.  Perhaps that's a testament to how amazing they were.  And to the fact that I detest cold scrambled eggs.

I used up the rest of the eggs in the next few days to make corn pudding, banana bread, and a batch of oatmeal bars.  (I'll be posting the recipes in the coming days.)  In the meantime, if anyone out there has a great egg recipe that is made even better with farm-fresh eggs, I'd love to hear about it.  Of course, I know every recipe is better with fresh ingredients, but I'm looking for recipes that really showcase the eggs so I'll be ready the next time my husband returns home with a dozen fresh eggs tucked under his arm.