The other day I used the last of the recent batch of just laid eggs that my friend Gail hooked me up with. Fresh eggs from free range chickens taste dramatically better than your average store bought egg, and lend them selves perfectly to honest use such as poaching, boiling, or sauteing. This sauteed shellfish risotto cake with caramelized onions got way better when i put a sunny side up egg from Gail on it! Thanks Gail!
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About Todd Templeman
I am a product and fashion stylist in Portland OR. But more than that, I love to eat. I love what it makes me think about, or even see. I love that food brings family and friends to your door, or can be your best friend on a lonely night. I love all the aspects that surround great food, and my blog will contain a cross section of the food related happenings in my life and the world around me. Enjoy...
