Fresh Eggs

For breakfast: soft boiled with buttered toast, a cup of freshly brewed coffee, outside on the porch in the morning sun. Preferable on a Sunday with some friends;-)

Fresh eggs really shine in the simplest of preparations. Scrambled very slowly over low heat in butter with a tablespoon or two of cream - or an herb omelette. I remember the first time I tasted a fresh farm egg and marveled at the bright yellow yolk. Such a revelation after those tasteless watery factory eggs.
Save those fresh eggs for a luxurious breakfast.

Eggs, believe it or not, are just about the hardest thing for a cook to get right. It becomes sort of the measure you judge young cooks by. My own preference is for poached eggs but a softly fried egg with a runny yolk which might complement something else on the entire platform---anything from hash browns to bipimbap to frisee aux lardons---well, that's that.

Yes - a waste for baked goods (except, perhaps a custard). Think of things where the egg flavor is accentuated.

Hollandaise,poached,soft boiled with toast soldiers ( I prefer five minutes in simmering water) egg salad...they will all be good with fresh eggs...NJOY...ch

Nice! Would I be wasting them by using them in baked goods?

Fried eggs on toast!