My first, fresh egg breakfast in 20 years! YUMMMMM . . . here's how the story came together:
|The Eggs ** probably Rhode Island Red
||The Skillet ** nonstick 14 inch, HOT
|Listen to them sizzle!
|Breakfast is served! Fresh picked Wilcox peaches courtesy of Apple Annie farms, soy milk sweetened with horchata, ripe banana (just the way I like them) and a touch of lite yogurt.
||The aftermath . . .
I can't believe how tasty that was! Fresh eggs stand up in the skillet better; are better consistency through the white; the yolks have a much richer, yellow color; and they have a deeper eggy flavor than typical store-bought eggs. Delish! Tomorrow, salsa omlet!
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