Since I arrived in the UK, some 9 years ago now, I have never seen anything but a brown egg. Back home we always paid more for brown eggs, but here they are pretty standard fare. You can get eggs with blue and greenish tinted shells, but they are from a particular kind of hen. (Who's name escapes me at this particular moment!)
I have long been a proponent of buying only free range organic eggs. In fact that is the only type that my local shop sells. (Waitrose) I like to think that I am buying happy eggs, laid by happy chickens. It makes me feel better about what I am eating. They do cost more though, a lot more, but I guess that is the price you pay for hen freedom . . .
I used to work in a hen house grading eggs when I was a young bride many moons ago. They were battery hens. Todd also worked on a battery hen farm, many years ago. We both had to quit as our consciences were really bothered by what we saw. Our hearts just could not take it. they say that the heart can't grieve what the heart can't see . . . but our hearts saw plenty.
When I was a child I could not eat fried eggs at all, or any kind of egg with a runny yolk. My mother had the stomach flu one time and so my dad had to cook for us for a few days. All he could cook was fried eggs. I ended up with the stomach flu myself after a few days and so . . . let's just say, runny eggs were a no go for me for a very long time.
I am actually eating them now and rather enjoying them! Especially with toast fingers, or soldiers as they call them over here . . .
This is my version of egg and chips, kicked up a notch.
*Pan Roasted Eggs and Tomatoes*
Simple, economical and full of delicious flavours, this recipe is proof positive that tasty doesn't have to be complicated. You can multiply this to make more servings, but I don't recommend cooking any more than two eggs in the pan at any one time. You could also do individual servings in small skillets and serve them right in the skillet at the table for a unique presentation.
2 TBS good quality extra virgin olive oil
1 fat clove of garlic, peeled and smashed
1 (400g) tin of diced plum tomatoes with juice
freshly ground black pepper
2 leaves of fresh basil, torn, or 1/2 tsp basil
2 large free range eggs
Heat a non-stick frying pan over medium heat until hot. Add the olive oil and heat just until it begins to shimmer. Add the garlic and saute it until it becomes fragrant. Pour in the tinned tomatoes. Season to taste with salt and pepper and throw in the basil. Turn the heat down to low and allow to simmer for a few minutes until the flavours are well melded and the tomatoes have thickened a bit. Break the eggs into the pan, leaving some space between them. Cook until the whites just start to set, then pop a cover over top and continue to cook until the eggs are set and done to your taste. (We like them with the yolks a bit runny) Season the yolks with a bit of salt and pepper and serve with toasted bread fingers for dipping.