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!
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