With farm fresh pasture raised eggs and fresh picked asparagus in abundance at the Market this time of the season, what could be more natural than pairing them up for some delicious and nutritious dishes? So, let’s start with some egg basics:
Fat Makes Eggs Tender – Using fat and salting eggs before cooking both reduce the tendency of proteins to bond with each other making the cooked eggs less rubbery. An omelet cooked without butter will support a 2 lb weight!
Eggs are available from Schacht Farm, Phelps Family Farm, Royer Farm Fresh Meats, Circle L Bison, and Hidden Pond Farm (they also have duck eggs).
Perfect Scrambled Eggs
adapted from Cook’s Illustrated The Science of Good Cooking
- 8 large eggs* plug 2 large yolks (extra yolks add egg flavor and protect against overcooking)
- ¼ cup half & half or 8 teaspoons whole milk and 4 teaspoons heavy cream
- ¼ t salt & ¼ t pepper
- 1 Tablespoon unsalted butter chilled
Beat eggs, half & half, salt and pepper until just combined (with a fork until large bubbles form) – overbeating causes premature bonding of protein molecules. Heat butter in 10” non-stick skillet on medium-high until pan is coated but not until butter browns. Add egg mixture and scrape with rubber spatula along bottom and sides until spatula leaves trail, about 1.5 – 2.5 min. Reduce heat and continue to fold eggs until clumped but slightly wet. Transfer eggs to warmed plated, season with salt and herbs (optional), and serve immediately. (Serves 4)
- Choose the right size pan – too large a pan causes eggs to cook too quickly. Smaller pan helps trap steam and ensures fluffy tender eggs.
- Better to cook more quickly over higher heat. Higher heat generated steam than keeps the eggs light.
- Precook add-ins to drive off excess moisture. Fold in at very end of cooking eggs. (This is when you add the pre-steamed, cut up asparagus!)
- Use less half & half when adding other ingredients that add moisture.
- Reduce heat to medium to lessen the risk of weeping caused by add-ins
*Note: In Cooks Illustrated’s taste tests, farm fresh eggs were standouts. Their large yolks were bright orange and sat high above the paler store bought eggs. Their flavor was rich and complex.
Now that you know how to make the perfect scrambled eggs, as well as where to find the best fresh farm eggs, here are some delicious recipes using them with fresh Market asparagus for amazing and healthy seasonal dishes!
Asparagus has been available from Anna Belle’s Garden, Earthly Delights, Compean & Sons, Anne’s Asparagus (Pete’s Peaches), and Apple Works.