Edible Eggs: A Strawberry Omelet

Fruth Farm EggsEdible Dallas & Fort Worth gave me free reign to do egg recipes for this issue. I ran with it. I love eggs. I love them scrambled, fried, hard-boiled, poached, deviled and just about any other way you can think of to make them. But doing recipes for Edible also meant that I got to procure some of the loveliest local eggs Dallas has to offer. The eggs in the photo above are from Fruth Farms. Conveniently, they sell eggs at the White Rock Local Market. Sarah Perry of WRLM was kind enough to put me in touch and I sent Taylor Ozarow, the son of my esteemed friend Meaders, who along with her husband Robert own Empire Baking Company…my go-to bread bakery, to grab a few dozen for me…as I was on the run elsewhere. A great young man, Taylor. His egg run yielded 48 of the prettiest earth and jewel tone eggs with which I’ve ever gotten to play, and they were of all manner of sizes, too. When you generally have access to store bought white eggs or even brown eggs, it is a joy to play with an assortment of eggs such as these from Fruth Farms. One must be careful, though, when baking with eggs of varying sizes and keep a scale handy. Some of these eggs weighed in at a whopping 4 ounces, whereas an average “large” egg, the size most often used in recipes is 2 ounces. In scrambled eggs this doesn’t matter, but in baking, it most assuredly does.


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