When it comes to eggs, I prefer them scrambled soft but definitely cooked through. So, the thought of a runny egg yolk, even slightly, makes me uneasy. Now, I’m sure the eggs I usually buy from my local grocery store are fine but I have no guarantee of their freshness. And if I must eat a slightly underdone egg, I want to know that nothing will happen to my insides upon doing so.
Luckily, my search for fresh eggs coincided with the opening day of the Daley Plaza farmers market on May 12th. Looking through the stands, I happened upon Mint Creek Farm touting “Grass-fed meats raised on certified organic prairie pastures.” Surely they’d have fresh eggs as well, right? I checked the list, and fresh organic eggs were among the items! Score! I requested a dozen, but they didn’t have any! However, Kandace (the gal behind the stand) promised that she would have a dozen eggs for me next week on the 19th. When I showed up a week later, Kandace remembered me immediately and set out a carton of twelve very pretty, very fresh organic eggs!I was also able to pick up some purple passion asparagus from another stand.
I’ll admit, this entire salad, not just the egg, is a bit fussy to prepare. That being said, I saved a couple of steps by steaming the purple passion asparagus in the microwave but was disappointed upon seeing the purple color had steamed away. While the eggs were boiling, I made the vinaigrette using only white wine vinegar and olive oil while my sister (Codename: Gamer Psychologist) cooked the turkey bacon. When it was time to shell the eggs, Dorie wasn’t kidding about the process being fussy! I had almost completely shelled the first egg when I felt a bit of the inner membrane resist and the shell pierced the egg white in one swift motion. I held my breath, turned the egg over and found that the yolk was still intact! Woo! I quickly shelled the other egg and gave them both a couple of turns in the bacon fat. After a few grinds of the pepper mill and a sprinkling of almond slices, the salads were ready to eat with yolks still intact!
Overall, I was pleasantly surprised by this salad despite its fussiness. It ended up being quite tasty once the yolk started oozing out and coating the greens. Gamer Psychologist’s yolk was slightly more cooked, but she enjoyed her salad as well. The flavors of the creamy egg yolk, bacon, vinaigrette and the pepper worked rather well together. I’m still on the fence as to whether I’ll make this again, but I’m no longer skittish about runny egg yolks!
To see how other bloggers’ fared with their runny egg yolks, head over to French Fridays with Dorie. As usual, the recipe for this dish can be found in Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.