Dining, Food & Wine Article |
Ask Jane: Out of the Blue
Our food editor solves another culinary quandary.
By Jane Black
I saw blue eggs in a grocery store on the South Shore. What are they? Should I give them a try?
The eggs come from Azuluna Brands, a Massachusetts-based company that helps small farmers develop local, sustainable food products. The shell is colored because the chickens that lay them are a cross of a traditional American breed and the South American Araucana, which is known for its blue eggs. The chickens are raised free-range, meaning they roam in pastures, eating a natural diet of grubs and other insects. The farmers also use no antibiotics or growth hormones. The result: As well as having a distinctive greenish-blue color, Azuluna eggs taste better than other, mass-produced organic ones. The deep orange-yellow yolks sit high and perky on the whites—a sure sign of freshness.
I like to serve Azuluna eggs at Easter; hardboiled, they’re a delicious surprise at breakfast. But their rich, creamy flavor is also wonderful for holiday baking. Use them for scones, cakes, and cookies—or for a real treat, crème brûlée.
>>$2.99 per half dozen, available at Roche Bros., 387 Massachusetts Ave., Acton, 978-263-0404, rochebros.com; and Sudbury Farms, 439 Boston Post Rd., Sudbury, 978-443-3575, sudburyfarms.com.
The eggs come from Azuluna Brands, a Massachusetts-based company that helps small farmers develop local, sustainable food products. The shell is colored because the chickens that lay them are a cross of a traditional American breed and the South American Araucana, which is known for its blue eggs. The chickens are raised free-range, meaning they roam in pastures, eating a natural diet of grubs and other insects. The farmers also use no antibiotics or growth hormones. The result: As well as having a distinctive greenish-blue color, Azuluna eggs taste better than other, mass-produced organic ones. The deep orange-yellow yolks sit high and perky on the whites—a sure sign of freshness.
I like to serve Azuluna eggs at Easter; hardboiled, they’re a delicious surprise at breakfast. But their rich, creamy flavor is also wonderful for holiday baking. Use them for scones, cakes, and cookies—or for a real treat, crème brûlée.
>>$2.99 per half dozen, available at Roche Bros., 387 Massachusetts Ave., Acton, 978-263-0404, rochebros.com; and Sudbury Farms, 439 Boston Post Rd., Sudbury, 978-443-3575, sudburyfarms.com.
Originally published in Boston magazine, December 2006
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Posted by | Sep. 20, 2007 at 3:19 PM