I’m out of town, rehearsing a show in the gorgeous Hamptons, and staying with my director in her… well, let’s just say the house I’m staying in is quite, perfect, in my opinion. Her and her partner grow almost all of their own vegetables, they live on the bay (so I see water outside my window!) and they COOK for me!! As my boyfriend and roommate don’t really cook (cough), this is a luxury. Fresh salads of garden spinach, asparagus, vegetable soups… all that AND I’m staying in a en suite attic that Louisa May Alcott would have found much inspiration in.
That said, I don’t quite have a kitchen or my equipment to do much cooking in at the moment, other than the one day a week I run home for a visit. So there hasn’t been much posting since I’ve started here.
But one of the things I love about doing shows outside of New York City is exploring new areas… and new areas of FOOD! So browsing through the local health supermarket the other day I found a container of Pete and Gerry’s Platine Bleue Hen Eggs and immediately rushed back to show them off.
From Pete and Gerry’s: The indigenous Mapuche people of South America have produced blue eggs since the mid-sixteenth century. Their Araucana chickens developed fully feathered faces as insulation against Patagonia’s frigid winters.
Our cage-free Ameraucana hens are derived from these chickens and now considered a distinct breed. They have slate-colored legs and colorful plumage. Their beautiful, pastel blue eggs have deep yellow yolks and very rich flavor.
The eggs vary in tone – some are striking on the outside, some a pale slate color. The inside of all eggs is a smooth, vibrant pastel blue, which reflects light in quite a magical way. None of the pictures in this post are altered – this is how the morning light hit them.
To fully experience the allegedly deep and rich yolks, I cooked one over low heat in an ungreased skillet and then boiled the rest, making sure to only let them simmer and sit in hot water until just cooked, then ran them under cold water to stop the process and help the egg pull from the shell.
The word in the hen house spoke truly – look at that yolk!! So powerful even the “white” around it had no choice but to take some in! These eggs seem to have a bit more protein than normal hen eggs, and I would challenge anyone to a duel were they to suggest separating these eggs and only eating the whites.The boiled eggs produced the same incredible colors – the yolk practically dousing sunshine. They also took up a great deal more room of the actual egg – I imagine they would make a stunning frittata or quiche.
But how do these beauties taste? The yolk, my housemate Jess and I noticed, was so creamy and soft, almost buttery in flavor and quite indulgent. The white was crisp and clean – the perfect canvas to showcase the yolk.
Dusty conclusion? Don’t try to show up the simple delicacy of these Platine Bleue eggs by doing too much to them. Yes, they probably make a killer creme brulee. But cooked simply and perfectly, seasoned with a tiny bit of sea salt and a side of fresh veggies – there is little more I’d ask for in a breakfast.