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PSA: My custard got creamier with eggs from my hens
I used store eggs for custard and it was just fine. With eggs from my chickens, the texture is smoother and the taste is richer. What dishes do you make that shine with fresh eggs?
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sagen361d ago
You mentioned the richer taste. What other egg-forward dishes really show that difference?
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nancy301d ago
Take a simple carbonara, @sagen36. The sauce is just eggs and cheese. With cheap eggs it's flat, but good eggs make it taste deep and almost fancy. A proper custard or pastry cream shows it too, that rich yolk color and flavor comes through. Even a plain fried egg on toast, the better egg has a creamier yolk that's like its own sauce.
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emerymoore21h ago
Besides texture and color, does the better egg change how a dish holds together, like in a quiche or souffle?
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