How do you like your eggs? Scrambled, poached, fried or hard-boiled? As an egg lover, I’d answer, “all of the above.” Alone, eggs offer a world of flavor and texture, but they are also the foundation for a good mayonnaise or a fluffy soufflé. And everything tastes better with a fried egg on top.
It’s no surprise, then, that Terry Golson’s “The Farmstead Egg Guide & Cookbook” has become a staple in my kitchen as much as eggs themselves. From the first section of the book’s explanation of eggs and egg laying, I’ve learned how to discern the nutritional and quality differences between supermarket eggs and the farmstead eggs I buy from the Farmer’s market, how to gauge an egg’s freshness, as well as how to store them. While I do not plan on keeping a chicken coop of my own anytime soon, in this section, Golson also offers detailed portraits of raising chickens and helpful tips for those who may be interested.
In the second section of the book, you’ll find 100 recipes. Egg dishes may seem uncomplicated, but it takes true finesse to master recipes from the simplest scrambled eggs to classics like spaghetti alla carbonara and chocolate cream pie with meringue topping. With Golson’s recipes, you can master essential techniques with ease, allowing the fresh flavor of farmstead eggs to take center stage. I now make my own mayonnaise while the curried shrimp deviled eggs have become a party favorite. To fall in love with eggs all over again, check out the three recipes I chose to showcase: mayonnaise, egg salad with chives and curried shrimp deviled eggs.
Wild-caught shrimp have better flavor and are a more environmentally sound choice than farm-raised shrimp. Or, use shredded crabmeat as an alternative to the shrimp.