Ah, Zuni. I accidentally had a $50 lunch there (and by accidentally, I mean I didn’t realize I was paying $50 for two hamburgers…). But they were pretty amazing, leading me to believe this recipe will be as well.
(By the by, Zuni also made headlines in SF recently for selling a “summer fruit plate” for $8, and the plate consisted only of one perfect peach. But I digress.)
Big egg fan here too and that sounds well tasty. I also do a scrambled egg that involves mustard seeds but has got more of an Asian thing going on, with ginger, fresh coriander, green onions and tomato in there too. Also well tasty :)
Hi Tim. I was so happy to see that you were writing about eggs. I love eggs from my head down to my legs and I’m not kidding. I eat AT LEAST one egg a day, hard boiled most of the time. With a little sea salt. It’s my yummy breakfast-in-my-office every morning.
I made this last night and it was so delicious. However, with the wine, and the gruyere, I don’t think it counts as frugal. Also, tofu is cheaper than local eggs ($2 compared to $4-5, where I live). I’d love to see recipes that involve simple ingredients and vegetables and herbs you can grow in your 2009 victory garden.
Glad you liked it, Lindsay! For me, I can get more servings out of a dozen eggs than I can a package of tofu and so that is how/why I made the cheaper claim. Perhaps my market is just over-priced too! And the recipe certainly isn’t the most frugal thing you can make, simply an alternative to some more costly protein sources like meat while still using more extravagant additions like the wine and cheese. More of an inspiration than anything else.
I’m still getting my eggs at Green City. They moved indoors but still have eggs! You just need to get there early. Alternately, I look for organic, free-range, cage-free etc. at Treasure Island, or Whole Foods or Chicago Green Grocer.
You’re absolutely right about there being a huge difference in taste, appearance aside. You can tell when your first thought before you’re even done with one egg is that you want another. I was going to say though, that pasture-raised is the factor I take into account when buying them. Free-range and cage-free are deceiving terms, meaning that they get SOME access to the outside for a certain period of time. Pastured chickens are outside pretty much all the time, happily passing the time and eating grubs, which is a reason the eggs are so tasty.
Thanks, Sairis. Yeah, all of the food label terms are actually quite deceiving. I’ve never seen true free-range eggs in a Chicago grocery store although they are often available at farmers markets (but even then you should ask your farmer about the chickens). And truly, they are the best!