Fresh Eggs and Cooking

Fresh Eggs from 9 Bean Rows

     Yesterday morning found me at 9 Bean Rows bakery. I bought a loaf of our favorite bread, Fennel and Sea Salt, a couple of fabulous croissants, a baguette and for the first time, since I had not seen them before, a dozen of their farm fresh eggs. They were lovely in shades of cream, brown and one blue green Araucana. My cell phone camera, once again, failed to capture the beautiful blue green of the Araucana egg, but you can still tell which one it is. All the way home, I thought about what I would make with those gorgeous eggs. Egg Foo Yung for dinner, fresh scrambled eggs for breakfast the next day and then what? I knew I would have three or four eggs left after breakfast today, and wanted to have a plan, since I wanted to prepare all the eggs within 48 hours.

Rice Pudding

After perusing cookbooks and asking for suggestions on facebook, I narrowed it down to three things. Vanilla custard, flan or rice pudding. The rice pudding won out. My sweet hubby had mentioned a hankering for it a few days ago, and as a welcome home treat, I decided it was just what the doctor ordered! The recipe is from a family cookbook my in-laws published just for the family one year, as Christmas gifts. It has lots of family recipes, many of them German, which I just love. Also, there are some family stories connected to some of the recipes, which makes it a fun read too.
     So now all the eggs are gone. They were a wonderful find on a cold morning, my treasure of the day, but I had a great time cooking them and eating them up, and my kids did too. I am hoping my hubby will love the rice pudding and then those eggs will have contributed to the happiness of five people. Five very lucky people...