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The Incredible Edible Egg 

Wednesday, Apr 13 2011
Anyone with chicken friends knows: Hens like it hot. Or warm, anyway. They don't like it cold. They stop laying eggs when the cold weather comes, which is sad, so sad for egg horkers. But! Come roughly early March, and the appearance of nest treasure is announced with extra loud, extra long, extra proud clucking sessions. Extended bawking can grate on a horker's last nerve, but the rewards are worth it. At the Producer Dinner: Somerset Farm Spring Eggs, Farmer Anton and Farmer Federica talk about (probably) feed and poop and straw and raccoons, the vital elements of a healthy layer's life cycle. And chef James Goldman has his pick of frying, poaching (we vote for in red wine!!!) scrambling, souffle-ing, quiche-ing, shirring, omlettizing, soft-boiling, a la neige, and of course of serving eggs en cocotte, not to mention sieving hard-cooked eggs for the signature dish of spring, asparagus mimosa.
Fri., April 15, 7 p.m., 2011

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Hiya Swanhuyser


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