I was pleasantly
surprised to receive my free sample of Nature’s Ranch extra large eggs. As per
mentioned on their fb page they were considerably larger in size as compared to
the regular eggs you get in the market. The eggs were very clean and hygienically
packed. They even had small expiry dates printed in pink on them! And the best
part is you can get them delivered to your home as per your need (weekly,
bi-weekly etc)
The
eggs kept lying in my fridge for 2 days until I finally decided to make a
cheese & mushroom omelet (ala Espresso style) with them. Following is the
list of ingredients I used:
2-3 eggs
Green onions (finely chopped)
Cheddar cheese (sliced or shredded)
Sausage slices (optional)
Button mushrooms (sliced)
Salt & pepper
Method
Slice
the mushroom and sauté them with butter in a frying pan for 3 minutes. Take them
out in a bowl and add shredded cheese and chopped green onions and mix them with
the mushrooms. Now break the eggs in a separate bowl mix one tablespoon of water,
a pinch of salt and give it a good whisk. Melt 1 tbsp remaining butter in same pan on medium heat. Add
the egg mixture, tilting to coat base evenly. The eggs will begin to set after
1 minute. When almost set, top evenly with cheese & mushroom mixture. Fold
over and cook for another 1 minute. Carefully slide onto the serving plate. Garnish
with fresh parsley or green onions.
The
omelet turned out perfectly and I must say the eggs were quite wholesome as I couldn’t
finish all of it.