This season, Restoration Farm began offering an egg share from a local farm on Long Island. Every two weeks, I receive one dozen large eggs along with my vegetables from Makinajian Poultry Farm in Huntington.
That’s 120 eggs this season. Think of the possibilities!
Mick and Tina are the brother-sister team that runs the farm, along with a country store located at 276 Cuba Hill Road in Huntington. The eggs are hormone free, antibiotic free, and their feed is certified organic.
A little egg goes a long way. Chopped hard-egg is the perfect topping for a salad of fresh spinach leaves from Restoration Farm:
Three eggs make a light, frothy custard that blankets fresh-picked raspberries from Restoration Farm in this Raspberry Claufouti:
The sheer beauty and simplicity of farm fresh eggs, demands a preparation of simple elegance. Matthew – a fellow member at Restoration Farm – put it best. These are not the kind of eggs that one should indiscriminately scramble or beat into a frittata. The yolk should be seen and appreciated.
To be truly enjoyed, farm-fresh eggs should be fried. My friend John MacPherson – author of the Foster Harris House Cookbook – and a bit of a breakfast authority, offers the perfect technique – 1 egg, cooked in 1 tablespoon olive oil over medium high heat, untouched for 2 minutes.
An egg fried in olive oil is a study in contrasts. Rich and sunny, mellow, glossy, silky and succulent with a crispy, crackling undercurrent.
At the risk of sounding eccentric, the taste is eggs-traordinary!
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