Incredible Eggs

by Heather Land

Eggs are quite possibly one of the most overlooked powerhouse foods in the kitchen.  Loaded with vitamins and minerals, even a “top dollar” organic, free range egg averages less than one dollar a piece. Most folks haven’t experienced the rich velvety flavor of a truly fresh egg; not all eggs are created equally. Seek out and source local fresh eggs and taste the difference for yourself. All you need is a little salt and pepper. 

OVER EASY 
{HIGH & FAST}
Preheat a glug of olive oil,bacon drippings, etc. in skillet to medium-high heat. Roll oil around to coat bottom of pan. Crack two eggs. Flip eggs at about one minute – when whites begin to whiten. Cut heat off and cook additional 30 seconds. Remove and plate. Pierce and cut – season with flake salt and fresh cracked pepper.

SOFT SCRAMBLED 
{LOW & SLOW}
Preheat a little oil or butter in skillet on low heat. Whisk 3 eggs (per person) briskly until smooth and creamy yellow. Pour into pan. Sprinkle with a pinch of sea salt and fresh cracked pepper. Scramble continuously and gently with wooden spoon or rubber spatula just until they begin to look billowy and wetness begins to disappear. Remove from heat and plate immediately. 

SOFT BOILED
{ROILING BOIL TO ICY COLD}
Bring water to boil in saucepan. Add eggs. Boil for 8 minutes. Remove from heat, drain water and submerge eggs in bowl of ice water for 3 minutes. Peel under cold running water. Slice in half and serve with a pinch of flake salt and fresh cracked pepper.