This morning, I cooked up our first "yard fresh eggs" (doesn't sound as good as "farm fresh" but it's technically correct).
As you can see by the photo at right, I made them over-medium just to be able to watch them cook up on their stiff whites and to get that golden ooze of a fresh yolk.
The biggest surprise in cooking them? The egg shells are so hard! Over the years, I've learned (by rote) how to open an egg with one hand, using just the right amount of force to crack the shell so I can spill out the contents. I'm going to have to re-learn the skill with these fresh eggs now.
And I gotta tell ya, it's going to be hard to eat the store-bought eggs after this morning's exercise. Sure, I'll be able to put store-bought eggs in batters and such, but eating eggs in isolation? (omelets or scrambles or over-mediums?) It'll have to be yard fresh eggs for me, thanks.
If you click on the picture of the eggs in the pan, you'll get to the rest of my Flickr stream showing Sophia's first three eggs in a bowl, and the aforementioned golden yolk ooze. YUM!