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http://www.omniture.com --> Mail Tribune Blogs --> --> « South Medford vs. Grant live game blog The Iditarod, and the one that didn’t get away » Hidden Treasure in Farm-Fresh Eggs Posted by Sarah Lemon Readers of Wednesday’s A la Carte story may be wondering if farm-fresh eggs are really that much different from those in the store. In a word: yes. I discovered the delights of just-laid eggs while attending school eight years ago in Angers, France. Eggs were one of the few reliable sources of protein that fit into a student’s budget. But like many other foodstuffs in France, they aren’t packaged in quite the way Americans expect. Most, in fact, are completely devoid of packaging but rather heaped in baskets at open-air markets, along with the freshest fruits and vegetables. Accustomed to sterile, pasty orbs languishing in foam containers, I was somewhat taken aback by French eggs with their irregular colors, sizes, shapes and bits of feathers still clinging to them. But craving a breakfast of fried eggs for months, I bought these intimidating specimens anyway. When I got them home and cracked them open, I felt as if I found hidden treasure. The yolks were so golden they were positively orange. Scrambled eggs and omelets became a meal-time staple. And when funds ran low, I stretched eggs and leftover rice into fried rice, not typical to Chinese restaurants in France and, therefore, a treat. Even if you’re not on a student’s budget, homemade fried rice is a great way to use up the leftover grain, maybe a few assorted veggies and, of course, eggs. Simply stir-fry some diced onion, garlic and ginger in a few tablespoons of oil. If using raw vegetables, add them at this point and saute for several minutes. Add several cups of cold, cooked rice to the pan and stir. After a minute or so, add about a tablespoon of water to the pan and cover to let the rice heat through. (If using leftover, steamed veggies, add them now). Once the rice is hot, beat 3 eggs and pour into a well in the center of the rice. Immediately scrape the bottom of the pan, gradually drawing the rice into the eggs. Top with a little sliced green onion and minced cilantro. Voila! This entry was posted on Friday, March 9th, 2007 at 9:24 am and is filed under The Whole Dish . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response , or trackback from your own site. Leave a Reply Mail Tribune Blogs is proudly powered by WordPress Entries (RSS) and Comments (RSS) .