The perfect Easter gift for the foodie hostess

 

The perfect package.

 

 

Yes, there are chocolates galore that you can buy.  The most exquisite truffles in the shape of eggs are nestled in cute little boxes and baskets in every shop from major grocery stores to boutique food shops.  Beautiful dark, chocolate bunnies line the shelves of the chocolate shops and the pharmacy.  But, chocolate is not for everyone.  Or rather, everyone is expecting some chocolate.  So if you are looking for something a bit different or unique then go back to basics.

I think the most perfect gift for a hostess this Easter is a beautiful box of eggs.  I do not mean chocolate eggs.  I am referring to fresh, gorgeous eggs to be scrambled for breakfast, to display as a centerpiece and eat later on, or to mix in a spring teacake.  

 

Wicken Fen Eggs

The Wicken Fen eggs available at Formaggio or  not your every day eggs.  They are gorgeous, fresh and delicious.  They have duck and goose eggs as well as chicken eggs.  The chicken eggs are particularly beautiful as each hen produces a different egg both in size and color – some are blue, others tan, some white, some speckled and others light green.

The eggs are carefully packed in small boxes and rest on a bed of hay that offers up a wonderful smell of hay that transports you to Vermont. When you cook with them, you will notice that the the yolks are a deep orange color, the eggs are delivered fresh and the vibrance of color that you notice is reflected in taste as well. Formaggio Kitchen frequently sells out because they only have a small quantity each week, so call and have some set aside if you want some of your own to keep or give as a gift.

More Wicken Fen eggs:

 Amuse Bouche 

Wicked Flavory 

Formaggio Kitchen visits Wicken Fen Farm

Recipe: Creamy Scrambled Eggs With Wild Mushrooms and Herb Purée

Scrambled eggs redefined. Photo by Dieter Wiechmann

Chef Wiechmann heads over to the Couveé family’s Chip-in Farm in Bedford to choose the freshest eggs for T.W. Food Restaurant.  On occasion, he can even be found on the farm sorting eggs with the family.  Chef Tim Wiechmann’s recipe is based on an old 18th century French recipe.  The eggs would have traditionally been cooked in a double boiler to prevent large curds from forming.  

Creamy Scrambled Farm Egg With Wild Mushrooms and Herb Purée

From Chef, Tim Wiechmann, TW Food Restaurant             

For 4 Appetizer Portions
Time: 45 Minutes
 
Ingredients:

Egg:
12 Local High Quality Eggs
4 T Heavy Cream
1 T Butter
Salt, Black Pepper
 
Herb Purée:
1 Bunch Parsley
2 T Olive Oil + 2 Ice Cubes
Coarse Sea Salt
Fresh Black Pepper
 
2 cups wild mushrooms, cleaned and chopped, morels, chanterelles, whatever is in season
 
Directions:

1. Combine 8 Eggs with 4 Yolks. Discard the excess whites.

2. Blanche parsley in salted boiling Water for 1 Minute including the stems. Quickly transfer to blender, add 2 ice cubes, olive oil and salt. Blend to thick purée.

3 Melt butter in a high rim saucepan, add the egg mixture and whisk over med. low heat. (vigorously). The mix will set up slowly. Do not allow large thick curds to form on the bottom or sides of the pan. The eggs should curdle to small grains. At this point, move the pan off the heat and add the heavy cream to cool the mass and stop any continued cooking. Taste and season.   

4. In a deep bowl or cup, or martini glass, spoon the parsley purée into the bottom. Cover with the eggs, sauté wild mushrooms in butter, season, spoon these over the top and serve.         

TW Food Restaurant is located at 377 Walden street, Cambridge, MA.
For reservations, phone (617) 864-4745.