Brown Eggs are Local Eggs and Local Eggs are fresh!

6 04 2009
Brown Eggs are Local Eggs and Local Eggs are Fresh!

Brown Eggs are Local Eggs and Local Eggs are Fresh!

Every time I encounter a brown egg a little song runs through my  mind. “Brown eggs are local eggs and local eggs are fresh!”  Really, it’s less of a song than it is a jingle.  To be more specific it’s a radio advertisement that ran in NH when I was growing up.  It’s catchy and without fail, I think of my brown egg song every time I see brown eggs.  I used to keep the singing of this jingle to myself, but have recently shared it with BF when we are grocery shopping.  :-)  He sings it too now. (exhibit A why I love him- 1. I felt comfortably enough to share this bizarre habit of mine and 2. he gets it.)

The irony?  I don’t eat eggs- have hatted them since I was little. I don’t like the taste or the texture.  I tried once as a teenager to eat them with disastrous results.  My mom swears that I ate them as a toddler- fistfuls of scrambled eggs eaten off my highchair tray.  I must’ve overdosed on them or something.  As you might imagine, this limits what I can eat at breakfast joints- and I love breakfast (yum sausage, bacon, home fries, corn beef hash… eggs yuck).  BF hates that I hate eggs, and has been encouraging me to try them another time as an adult.  I am not sure if I will ever be a full fledged egg eater, but this weekend I went out on a limb and we discovered something- I don’t hate eggs if you mix a whole lot of other stuff with them.

Our homemade egg scramble that can feed an army:

  • 1/4 lb breakfast sausage (bulk)
  • 1/4 lb Chorizzo sausage (bulk)
  • 1 package frozen hash browns
  • 3 cloves garlic minced
  • 1 stalk green onion chopped
  • 2 Anaheim pepper seeded and chopped
  • 1/2 red onion
  • 4 large brown mushrooms- sliced
  • 2 Roma tomatoes seeded and chopped
  • 2 tablespoons cilantro chopped
  • 1 cup Mexican style shredded cheese
  • 8 brown eggs
  • Milk (a little more than you would use for scrambled eggs)

Brown the sausage in a very large skillet or wok over medium high heat. Remove and set aside. Add a couple teaspoons vegetable oil, pan fry the hash browns until crispy. Remove and set aside. Pan should have sufficient lubrication- no need to add oil. Saute garlic, onions, mushrooms and peppers until tender but not soft.  Remove and set aside.  Wisk eggs, milk and cheese, pour into skillet. cook until eggs start to firm but are still wet.  Fold in vegetables, sausage, and hash browns. Finish by adding cilantro and tomato. Serve while singing “Brown Eggs are Local Eggs and Local Eggs are fresh!”

For now this is as far into the egg eating world as i am willing to go… but who knows maybe I will work my way up to omelets.

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