Eggs (Recipe: Italian style omelet appetizer)
Brown eggs are local eggs,
and local eggs are fresh.
If you're not singing along, you're not from here.
Here is New England, where our Rhode Island Red hens lay brown eggs, and where we've heard that jingle on radio and television ads for almost forty years. There's no difference in nutrition value, or in taste, between white eggs and brown; they just come from different breeds of chicken. Hens with reddish-brown feathers and earlobes (yes, chickens have ears!) lay brown eggs.
If brown eggs aren't your local eggs, you might pay more for them, because chickens that lay brown eggs tend to eat more than chickens that lay white eggs.
Unlike batteries, AA eggs are not the smallest. They are the highest quality, followed by A and B graded eggs. There's no federal requirement for egg labeling, so whenever you can, buy local, and from a farmer or market you trust.
If you're not sure whether a raw egg is fresh, drop it gently into a glass of water. If it sinks, it's fresh. If it floats, it's stale. And if you can't remember whether the egg you grabbed from the refrigerator is raw or hard-boiled, give it a spin. A raw egg will wobble; a cooked one will spin evenly.
The world's largest Easter egg isn't an egg at all, nor is there any egg in it. Made from 50,000 chocolate bars (more than 4,000 pounds), the 27.3-foot-tall egg was made by Belgian chocolate company Guylian in 2005.
Eggs age more in one day at room temperature than in one week in the refrigerator, so store them in the fridge for 3-4 weeks. Don't wash them, or you'll remove the natural protective coating.
One of the world's healthiest foods, eggs play an important role in almost every cuisine. How could you make Tuscan baked eggs with tomato, Portuguese egg tarts, huevos ahogados, eggs diavolo, Chinese tea eggs or an orange souffle without some part of an egg?
Check out more wacky facts about eggs.
Copa Room frozia (Italian style omelet appetizer)
Recipe adapted from the cookbook Restaurant Recipes of Kansas City, a gift from Sandie of Inn Cuisine. I asked Sandie to choose a favorite recipe for me, and this rich, puffy, cheese-y omelet was it. Now I can't wait to eat at the Copa Room. This dish, by chef Kathy Fiorello (mother of the restaurant's owner), serves 2 as a main course for lunch or dinner, or 4 as an appetizer.
3 Tbsp olive oil
1 cup chopped raw vegetables of your choice (mushrooms, broccoli, asparagus, peas, zucchini, etc. -- I used mushrooms and zucchini)
4 large eggs
1/2 cup grated pecorino romano cheese
1 heaping Tbsp chopped fresh basil
Pinch of black pepper
1/2 cup heavy whipping cream
1 heaping Tbsp chopped garlic (I omitted this)
Preheat oven to 400°F.
Heat a 6-inch nonstick skillet over low heat. Add the olive oil and vegetables, and sauté on low heat for 3-4 minutes, until the vegetables are cooked (might take more time, depending on which vegetables you're using). In a large bowl or measuring cup, whisk together the remaining ingredients until the eggs are fluffy. Pour eggs over the vegetables in the pan. Run a spatula along the edge of the skillet until the bottom of the egg mixture sets.
Once the mixture is set, take a flat plate, put on top of the skillet. Flip the frozia over onto the plate, them slide the uncooked side back into the skillet. Put in the oven for 5-10 minutes, or until cooked through (mine took 15 minutes). Remove from the oven and let stand for 5 minutes before slicing.