My husband covered farm chores for some friends who were out of town this weekend, and his tasks included collecting eggs. He brought home a few beautiful tan and light blue eggs--what a treat!
I told Eric I wanted to conduct an eggs-periment, a taste test between a farm egg and a "commercial" egg to see if he could tell the difference. I didn't use any seasonings, and I whisked each with just a hint of milk. The proof was in the color alone. I was shocked at how vibrantly yellow the farm yolk was, and it was easy to see they were not the same. Eric guessed correctly, though he admitted they tasted pretty similar. Nonetheless, it was interesting to compare them side by side.
Along with the scrambled eggs, I attempted (like Amy) to overcome one of my domestic fears: pancakes. I know, some of you are probably re-reading that sentence, and that's OK. But it's true. I always make waffles, because I lack the confidence of a pancake flipper. Last night's supper illustrated why. I did consider taking a picture of my pitiful cakes, but then thought better of it. My first outpouring of batter nearly met in the center of the griddle, and I remembered instantly why the wafflemaker is a girl's best friend. Waffles don't need much tending, and you don't have to hover trying to decide whether they've bubbled enough to give 'em a flip. Eric smirked several times throughout the meal, making jokes about the amoebic shapes I'd cooked up. But hey--they still tasted good! And the point, after all, is that I tried, right?!
If, for some strange reason, you're remotely interested in making pancakes after my little story, here's the recipe I used, a multi-generational favorite of my husband's family.
2 eggs, beaten
2 c. milk
1 c. flour
1 T. sugar
1/2 t. salt
Mix together. Batter will be very runny, so runny that you will question adding another entire cup of flour. However, that will cause an even bigger mess than following these instructions, so resist the urge. Bake on preheated griddle at 400. Try this at your own risk!