by Megan Kirkpatrick

Created on: August 30, 2010

Many people will tell you that the sign of a good cook is the ability to properly execute the cooking of an egg. It can also be said that starting with great ingredients is just as important. Many people may not realize that the eggs they get in the store, whether they be free-range or from a cage, are often at least 2-3 weeks old before they reach your local grocer.  If you have never had a farm fresh egg, simply put, you have never had an egg. The flavor is far superior. The yolks hold up much better than store bought eggs and are often a much brighter yellow-orange color. Even if you don't live near a farmer, visit your local farmers market and pick up some fresh eggs! Then... cook them properly.

The most important part of accomplishing this is to not let them brown, and not to chop them up with your spatula! This leads to overcooked, rubbery, brown eggs.This scrambled egg recipe is excellent served with a good sausage and good peice of toast.

The best scrambled farm eggs
serves 2-3

Ingredients:
6 large farm fresh eggs
1/4 C half and half
1/2 C shredded good Parmesan cheese (preferably Reggiano)
1 large tomato, seeds removed and finely diced
3 tsp Sea salt
Pinch chopped fresh thyme
ground pepper to taste
1tbsp sweet cream butter

Equipment needed:
Large non-stick skillet and heat proof silicone spatula.

Directions:
1. Crack eggs into large bowl and beat with fork until eggs are frothy and whites are fully incorporated with yolks. Add cream, half of the Parmesan, thyme, salt, pepper and beat together.

2. Picking up tomatoes in your hands, lightly squeeze out some of the juice. This will help keep the eggs from getting watery. Mix tomatoes into the eggs.

3. Heat butter in a large non-stick skillet over med-high heat being careful not to let it brown. When butter is fully melted, add eggs and turn the heat down to medium. With a heatproof silicone spatula, begin gently pushing the eggs in towards the center of the pan. Gently turn them occasionally and shake the pan while being very careful not to brown them, about 3-5 minutes. When eggs are just fully cooked, gently slide them from the pan to plate.

4. Sprinkle with remaining Parmesan, a crack of pepper and a fresh tomato slice and thyme sprig if desired.

Serve immediately.

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