Grab some fresh eggs and herbs at the farmers market, slowly cook them in butter and VOILA….you’ve got yourself the freshest, tastiest and most simple eggs ever! I’m talkin’ soft, buttery, melt in yo mouth GOOD.
Take one bite of these eggs…I dare you.
You’re gonna fall in love.
Yeah, yeah, yeah. Scrambled eggs, with herbs. What’s the big deal, Kelly??
It’s all in the QUALITY of the ingredients and the technique used to make these fabulous Farmers Market Soft Eggs & Herbs.
It’s that simple.
I read in a French cookbook not too long ago that said if you start with poor quality ingredients, you’re going to have a poor quality dish.
Ain’t that the truth.
Such an obvious statement yet it’s overlooked.
For a very long time I didn’t realize how important the quality of the ingredients you cook with was and how it can completely change a dish.
How often do we buy whatever’s on sale, versus the actual higher quality product not realizing there’s a difference??
I paid $5.50 for one dozen eggs at the farmers market versus about $2.00 at the supermarket.
I’ll admit, I can’t always afford getting the best quality ingredients all the time, but sometimes it’s ok to splurge.
Quality > Quantity
People who buy farm fresh eggs on a regular basis usually swear by them – that they taste much better than regular store bought eggs.
Here’s an interesting article about farm fresh eggs vs store bought.
This recipe is bomb because it focuses on using few very good quality ingredients.
After all, it’s summer. Buy as much as you can at the farmers market. Support local farmers!
My favorite Twin Cities, MN farmers market is Mill City Farmers Market – great location and vendors! Plus I volunteer there some weekends!
All you need to buy at the market is a dozen farm fresh eggs, and whatever herbs you can find (I used chives and lemon thyme.) I also got a fresh baguette from the Salty Tart Bakery. Because who doesn’t love bread and eggs together??
Here’s the recipe, Enjoy
- 1 Tbsp. Butter
- 2 Farm Fresh Eggs
- 2 Tbsp. Fresh Seasonal Herbs (I used Chives & Lemon Thyme)
- Salt and Pepper to taste
- In a small skillet, over the lowest heat, melt butter
- While butter is melting, crack eggs into a small bowl. Whisk briskly for about 30 seconds.
- Chop up fresh herbs and add into eggs. Combine. Add pepper at this time, but not salt.
- Add eggs to pan. Keep heat on low and continually stir until eggs curdle and are no longer runny. Can take about 5 min (very important to cook them slow.) Add a pinch of salt at this time. Be careful not to overcook. Serve immediately.
Make these on a weekend morning. Maybe I should have called these “Weekend Eggs.”
Thanks so much for visiting LEFT SIDE OF THE TABLE today, I hope you have a lovely Wednesday