I bought a dozen eggs from a local farmer. The first one I boiled until it was just between soft and hard boiled, the white was set and the yolk just beginning to gel as it cooled. It was delicious and very rich — I enjoyed but couldn't finish it. Then I made two loaves of brioche bread. Usually I add saffron to my brioche for color but I didn't this time and it was still the deepest, most beautiful golden yellow. The eggs have a slightly gamey flavor that I enjoy when plain but it is not apparent when added to baked goods.
I still have 7 eggs left. What would you do with them? Either savory or sweet suggestions appreciated!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)