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Like most chefs, I crave farm fresh eggs for my professional culinary needs as well as my hungry-belly needs. Have you compared the golden yolk of an organic free-range egg with that of a mass-produced egg? With the proliferation of urban farmers and backyard coops popping up, fresh eggs seem to be everywhere.
For pastry, the egg is my glue. It adds structure, shine, and is a necessity in the creamy bases that make up a great deal of my work. The challenge in the kitchen is that we use a lot of eggs, especially in pastry. Where can I find a large quantity of truly free-range, organic eggs and not have to break into my profits to acquire them?
