Baking Tip: Use Good Eggs
One of the secrets to my cookies is a commitment to using the best available products in them, including–and especially–fresh eggs. If you haven’t tasted a farm fresh egg before, put it on your to-do list. Fresh eggs from free-range, quality fed chickens are a taste experience in themselves. Plus, they are higher in folic acid, Vitamin B, and Omega-3s. They literally have a butter-like taste, and you know what happens when you add more butter taste to cookies, right? That’s right–Nirvana.
If you have access to a local farm, offer to buy fresh eggs from the farmer each week. He probably has more eggs than he knows what to do with, and he will probably charge you less than what you pay at the supermarket. If you’re unsure of where to look, search for local farmer’s markets in your area.
If you don’t have access to a local farm, you can purchase organic eggs at most grocery stores. They may cost a little more, but the taste (and health) benefits will be worth it. When it comes to eggs, the term organic means that the chickens are free-range (not locked in tiny cages) and fed an organic diet as opposed to genetically engineered corn or animal byproducts.
It’s a simple thing, but I think you’ll notice amazing results once you switch to high-quality eggs in your baking and cooking. Your cookies, your stomach, and your health will thank you!