Until last year, if you had offered me an egg for breakfast, in any form, I would have rejected it. I never really got much joy from eating them… found them to be flavorless, maybe with the exception of an omelet or quiche.
What changed my feelings about eggs was a trip to a farm where I purchased my first local, organic, free-range beauties. They’re what I call “happy eggs,” with their vibrant yellow-orange hued yolks. With this first carton, Eric and I made a plate of scrambled eggs. Normally we’d give it a hearty seasoning of salt and pepper, but with these eggs, we just gave it a gentle sprinkle. They came out fluffy and buttery… a simply delightful breakfast.
Since that life-changing experience, I’ve moved away from conventionally produced (factory) eggs. And I pay a steep price for these gems (roughly $2.50 for half a dozen). At least at one time it felt that way. Now it seems completely fair. You pay for quality. And not just the quality of the eggs, which are mighty delicious, but for the treatment of the chickens producing them.
When I became a pescatarian, I didn’t do it for ethical reasons. My goal was to eat healthier… it made me feel better and I even shed a few pounds after I made the switch. Since then, my views have changed. I care more about where my food comes from and the circumstances that brought it to me than I do about what the actual item is (I’ve even been known to take a small bite of steak tartar or a piece of bacon from time to time).