Once you’ve eaten a freshly laid egg, I’m told, there’s no going back. The “farm fresh” labels you see on grocery-store egg cartons are, for the most part, misnomers – often, there is at least a week between the hen in question and the three-scrambled-with-cheese on the menu. When put up against the right-out-of-the-nest variety, your average store-bought egg is a rubbery, mealy, pale orange alternative – which is to say, no competition at all.
William Grimes, of the New York Times, can attest to the joys of egg farming – his introduction to the enterprise came one morning with the serendipitous arrival of a Black Australorp to his backyard in Queens. After wondering how such a thing was possible in that, the least chicken-friendly of environments, he stopped looking a gift bird in the beak and began to count, collect and eat his never-to-be-hatched chickens with relish.
Sadly, most of us will never wake up one day and discover, perched between the birdbath and the garden gnome, a healthy, egg-laying animal capable of making even the dorkiest sustainable-lifestyle-food-nerd-breakfast-enthusiast’s wishes come true.
However - if you live in the UK, and have $678.72...The Omlet Eglu
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