Quote:
Originally Posted by Raven
i had these large Mallard eggs once, and the yolks were so orange and full of iron or what ever... and they knocked me out worse than a tryptophan coma after thanksgiving .........they were so rich !
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I always use better eggs when making fresh pasta. It adds a richness that's really noticeable and they are much more viscous.
Whole Foods has a free range egg that's pretty close to the real deal, but even the best eggs at the local joints, while good aren't the real thing.
Mario Batali supposedly has cayenne pepper added to the feed of the hens that produce eggs for his restaurants in NYC as it makes the yolks more orange
-spence
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