Picked up a dozen yard bird eggs...

Baked eggs in brioche: hollow out a brioche roll, break an egg inside the cavity, season w/salt & pepper & a little cheese of your choice (gruyere is nice), then bake until the egg is as done as you like. If you want, put a little sauteed spinach underneath the egg.

Shakshuka: posted about this one a while back. Make a quick sauce of tomato & bell pepper, seasoned with cumin, etc in a heatproof skillet; make dents in the sauce, break in eggs, run under broiler or bake until the eggs set as you'd like.
Here's the recipe I use: LINK /

But the best way, to me, to showcase a really good farm egg is soft boiled. Three minutes, cut the end off, s & p, and dip fingers of light toast into the runny egg.

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Eggs over easy fried in bacon grease. Served with grits, bacon and Mary B's biscuits.

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this, I can do.

eggs benedict with homemade hollandaise

I had some this weekend for the first time that I know of. I say that because I may have eaten some when I was a kid and don't remember.

Any who, I don't think they tasted any better than the store bought eggs. My SIL went on about how fresh they tasted, but I didn't notice it. The only change I noticed is the scrambled eggs were a bright mustard color.

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Any who, I don't think they tasted any better than the store bought eggs. My SIL went on about how fresh they tasted, but I didn't notice it. The only change I noticed is the scrambled eggs were a bright mustard color.

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Well damn. I hope I can tell a difference.

Fry DONT scramble. Over easy or sunnyside up. You can tell

Mike, I thought I was one of the few to bust a couple on rice.

It has been my go to meal when I'm having any gut problems.

Someone correct me if I'm wrong, but long ago I read that free range, FERTILIZED eggs have the good cholesterol.

I make an item called rice cakes learned from my mom. Scrambled eggs and leftover rice with some other additions if they are available poured into a skillet in small batches a la pancake. It goes well enough with ketchup(the only breakfast item that gets that treatment) or salsa on top.

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Eggs over easy fried in bacon grease.

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I do this as a basted egg instead of an over easy. Just spoon the bacon fat over the egg until cooked as you like in lieu of flipping it. I can control it better. Plus there is just something nice about spooning hot bacon fat over something.

I get yard eggs about half the time and when cooked anyway posted above I can tell the difference. If using them to bake or in other recipes I can't tell.

And I've been in a soft boiled (I do a 4 minute-not 3-but I peel them) and soft scrambled egg mood for the last few months.

We go through 3-4 dozen eggs a week.

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I do this as a basted egg instead of an over easy. Just spoon the bacon fat over the egg until cooked as you like in lieu of flipping it. I can control it better.

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That's exactly the way my dad cooked eggs for us growing up. He still keeps a coffee cup of bacon fat near the stove at all times. Man takes great pride in his breakfast skills.