During the longest nights my laying hens take a rest, and if I want eggs I have to buy them at the Co-op. This is probably a good thing, because it keeps me aware that even the best winter eggs from local farmers aren’t as good as the glorious golden-yolked beauties that my hens start to lay in February. Greens and flaxseed make the yolks full of omega-3s and carotenoids. The effort of keeping enough greens going under frost blankets to supply the chickens as well as my own kitchen really pays off now. Later on in the spring they will lay like crazy and I’ll have eggs to share and I’ll be making profligate dishes like low-carb cheesecake, which involves 16 egg yolks. But when the first tiny golden crocus crysanthus blooms in February, I begin to get the first few treasured eggs, with yolks of the same gold as the crocuses. For now, I get a couple of eggs a day and every one is cherished. Even low-carb bread becomes something wonderful when dipped into a rich creamy fried egg yolk. As far as I’m concerned, top-notch fried eggs go with everything, and I love a plate of cooked veggies and fried eggs for dinner. A fried egg or two makes any plate of vegetables into dinner. But there are tons of other possibilities.
In celebration of earliest spring, I took a look at what other bloggers have done with eggs. Here’s a brief round-up.
First, I can’t resist pointing out one of my own favorite old posts.
https://albuquerqueurbanhomestead.com/2016/11/18/eggs-in-a-hurry/
Hank Shaw is one of the most wonderful foragers and foodies that I know of. As soon as I have more eggs, I plan to salt-cure some yolks by his method and grate them over greens.
https://honest-food.net/salt-cured-egg-yolks/
The wonderfully herbal green buttered eggs from The Nourished Caveman are a go-to recipe for me, and I vary the greens according to availability and mood.
https://thenourishedcaveman.com/green-buttered-eggs/
This one will never come out of my kitchen, because I can’t stand sardines in any form. But it is so nutrient-rich that you should have a look at it.
https://thenourishedcaveman.com/nutrient-dense-fishermans-eggs/
Crispy fried eggs are wonderful for making a salad into a meal.
https://nomnompaleo.com/post/104615214153/sunnyside-salad-crispy-fried-eggs-on-greens
And Martha Stewart adds mushrooms to an eggs and greens skillet.
https://www.marthastewart.com/852125/fried-eggs-greens-and-mushrooms
Or scramble your eggs a bit on the hard-cooked side and toss them into greens or salads as an ingredient.
My urban homestead 