That confidence with the egg often stops somewhere near that line separating our kitchens from our bars, though
“They’re obviously much more comfortable without cages,” Iowa organic farmer Francis Blake said of his flock of 5,000 hens, which live a cage-free life.
This egg in this restaurant in this Danish city was that egg. And the chefs were kind enough to explain to me their trick.
OMAHA, Neb. | Those who like to indulge in a good omelet or quiche at the local cafe should prepare to pay a little more — if it’s even on the menu. Restaurants are struggling to deal with higher egg prices and an inability to get enough eggs and egg products in the midst of a […]