The elder of the two Ladies of Stumptown Savoury skips egg production once about every ten days, then makes up for it a day or two later with a really large egg that has two yolks. I have no idea how she manages to walk after laying such a large egg, but somehow she does. [...]

Categories: eggs
Tagged: eggs

One of the Ladies of Stumptown Savoury laid a larger than normal egg (on the left). She’s done this before. The egg is about twice the normal size, weighs about twice as much, and will have a double yolk. A three-egg omelet from two eggs–yet another reason to keep some chickens! Here’s a nice breakfast [...]

Categories: eggs, rant
Tagged: eggs, rant

After cracking open this first egg from The Ladies of Stumptown Savoury I am redefining “fresh” as it applies to eggs. Note how thick the inner white is, how the yolk is tall and well-defined. This egg was opened less than 2 hours after it was laid. (The Ladies were too busy to pose for [...]

Categories: eggs, rant, urban farming
Tagged: eggs, rant, urban farming

I wanted a nice Spring afternoon snack today, and when I spotted some lovely blueberries, I knew that a simple blueberry scone with lemon curd would go really well with a cup of coffee and a healthy dose of lazing about. Fortunately, I had lemon curd already made, so I could start on the lazing [...]

Categories: baking, dessert, eggs, mother recipe, preserving, vegetarian
Tagged: baking, dessert, eggs, fruit, mother recipe, preserving, technique, vegetarian

I have to thank Martha Stewart for this one, or, more likely, the unnamed but talented chef Martha Stewart paid for this recipe. It comes from Martha Stewart’s Cookies. Peppermint Meringues 3 egg whites ¾ cup sugar ½ teaspoon peppermint extract Mix the whites and sugar in a metal bowl or the metal bowl of a stand mixer. [...]

Categories: baking, chocolate, cookie, dessert, eggs, entertaining, gluten-free
Tagged: baking, chocolate, cookies, entertaining, gluten-free

Spaghetti Carbonara is a relatively recent addition to Italian cuisine. The sauce varies regionally within Italy as well as by country, and the pasta isn’t firmly traditional either. Apparently the original sauce was made with guanciale, black pepper, pecorino romano, and eggs. Pancetta and bacon are commonly substituted for the guanciale, and parmigiano-reggiano for the pecorino [...]

Categories: eggs, entrée, pasta, sauce, supper
Tagged: entrée, main course, pasta, sauce, supper

If you’ve never made egg pasta, it really isn’t as hard as you might think. It may not be as easy as Mario Batali makes it look on Iron Chef America, but it’s easy nonetheless.

Categories: eggs, entrée, mother recipe, pasta, technique
Tagged: entrée, main course, mother recipe, pasta, supper, technique

A frittata is always quick and easy and is a great way to use up leftovers. All you need is eggs. Potatoes are a traditional filler, and cheese is helpful as well.

Categories: Lunch, eggs, mushroom, supper, vegetarian
Tagged: eggs, Lunch, main course, mushroom, supper, vegetarian