This morning we discovered fresh eggs for the first time. (Finally!) The chickens either took a bit longer to settle in than I expected, or else they were younger than I was led to believe and weren’t laying yet.

But the next question to ponder was “what should we make with our first ever fresh eggs?”

We had three eggs, but decided to give one to K’Tanawat since he was the one that helped us get the chickens as well as check on them and feed them regularly.

For the second egg, I decided I wanted to try it hard boiled to taste it in its purest form.

This one was eaten as part of a tofu and grilled mushroom salad.

The last one was made into a Thai omelette.

So you might be wondering what perfectly fresh from the coop eggs taste like and how do they differ from store bought eggs? (I have certainly been wondering this for a while… that was why I wanted to get chickens in the first place.)

First observation: the hard boiled egg was very difficult to peel. The outer layer of egg wanted to come off with the skin, so the peeled egg came out a little uneven. (See the uppermost white blob in the salad picture. The other white blobs are tofu.) But eating it was quite a surprise. It had a much more silky/creamy texture than the usual store bought eggs. At first I thought the texture was like that of fresh buffalo mozzarella. But then after eating a bit of the tofu, I realized the texture was very similar to a firm tofu, also. The best way I can describe it is that normal store bought eggs have a slightly rubbery texture that this one did not. The flavor wasn’t much different from store bought, but maybe it had a creamier flavor, too.

As for the Thai omelette, it tasted pretty normal. I’m not totally sure, but it did seem to have a lighter, fluffier texture. But that may just be my imagination.

Anyway, I rather enjoyed our first fresh eggs and I’m looking forward to more of them.