Yesterday morning I eagerly cracked open our first free-range egg from Eatwell Farm. The chickens on Eatwell Farm are pasture-raised, which means that they can graze freely on bugs and run around happily.
I’d read that free-range eggs are supposed to be more brightly colored and have more nutrients than conventional eggs. So I have to admit that I was a little disappointed when I cracked the egg open and compared it with a conventional egg. Can you tell which is which?
Although I did notice that the free range egg shell was much harder, I didn’t notice a difference in color or taste (disclaimer: I’m continuously stuffy from pregnancy sinuses, so my taste tests may not be the most accurate!). (The conventional egg is on the left, if you were curious.) But I will continue to hopefully crack open the other eggs and see how the others look!
Anyway, I used my egg to make an omelet… First, I sauteed leftover mushrooms and onions that we had in the fridge with a small bit of butter:
Setting those aside, I regreased the skillet with more butter and poured in the egg. After letting the first side settle, I flipped the omelet carefully and then added the mushrooms and onions, along with some olives, green onions, and shredded pepper jack cheese:
When the cheese was almost all melted, I carefully folded over one side and let it cook a little bit more. Delicious!
I sent one of the Pink Lady apples with Steve to work and had one myself later in the day for a snack. It was deliciously chilled, crisp, and flavorful — one of the best apples I’ve had in a while! The apple just had one tiny bruised spot that I cut out.
After Steve got off work, we snacked on Satsuma mandarin oranges, also chilled, which were extremely easy to peel and very sweet.