I never really was enamoured of eggs. I thought of them as just an excuse to eat bacon and I never had much luck making poached eggs. To me eggs had an odd slimy texture and not much taste. Then I bought eggs from a farmers market. Wow! I never looked back.
Laid just a couple of days before I bought them, they were a world apart from what I was used to. Apparently supermarket eggs are weeks old and by the time you buy them the proteins have broken down. This is why the texture is different. This is why true fresh eggs don’t fall apart when you poach them and why they taste wonderful.
The trouble is when we go to brunch, it’s rare to find eggs that fresh. So Mr Sticki is now reluctant to eat eggs when out in case they are below parr. After all who wants to pay for food that isn’t as good as what you eat at home?
Take a look at that rich, bright yolk, full of goodness and flavour. It’s a joy of nature. A clear sign of a happy chicken that is free to roam pasture rather than be cooped up in a cage or confined to fight for space in a high density shed space.
Under the egg is homemade light sourdough bread with local Victorian free range ham and plate licking good hollandaise that I made from scratch - no sauce sachets in my house, it also allows me to control how much fat and salt is in it.
Also on the plate are homegrown heirloom greens: amaranth, baby chard, beetroot, oak leaf and rabbits ears, bursting with life giving goodness, made all the better because I nurtured them out of the ground without any chemical sprays. And I grew them via vermiculture, by throwing kitchen scraps into my worm farm which results in a wonderfully lush nutrient rich soil and liquid fertiliser.
I really like that there’s a sustainable and ethical food cycle on my plate and I can taste the difference, while making a difference and respecting our food chain.