More of those pretty powder blue eggs.
See what I mean?
That's a full size egg from either a Orpington or Australorp on the right. It must be twice as big as the pullet egg from an araucana. That's what got me going this morning. Look at those little itty bitty yolks. Their so cute next to the big one. I made a mess of the Guinea egg on right, though. They have such thick shells and membranes it's tough to get them out of the shell. I often use the heal of a knife and I went a little too deep with it, apparently.
I like our eggs. Most particularly as Wavos Rancheros. Sorry about the anglicizing there. Fresh eggs lightly fried on a crispy tortia with beans, salsa (or picante) and sour cream. It's hard to cook the egg enough without over doing it. One of the things I dislike is wasting a perfectly good farm fresh egg by over cooking it. An egg with the yolk firm and solid, or worse yet, dry, is overcooked in my book.
No Wav-Os this morning, though. My secret for getting eggs the way I like them is a little steam. I cover the pan with a big pot lid while I cook them sunny side up. Then, with them about half done and the pan well warmed up, I add a little water to the pan and cover it up. Trapping the steam cooks the top half of the egg before the bottom scorches. That's the idea, anyway. I like my whites cooked but not over done with the yokes still a little runny. Especially if I have some hot buttered toast to spread the yoke on. I am sure you know what I mean.
The boy, on the other hand only likes whites. I have to scramble his to get him to eat the whole thing. If I don't, I might get a peice of yoke in his mouth, but he'll just make a really cute face while he pushes it back out with his tongue. It's cute, but for nutritional value, I like him to eat the whole thing. He ate three little pullet eggs this morning. That aboy!