Spatula Diaries: Brooding about eggs

“My source of fresh eggs has temporarily dried up, and it’s really putting a damper on my culinary routine,” writes 225 food blogger Maggie Heyn Richardson. “They’ve been on my breakfast plate nearly every morning for three years, and have given my cakes, breads, quiches and sauces hard-to-replicate complexity and depth of flavor. Like many of us, I’ve had a steady source of farm-raised eggs from one of Baton Rouge’s subculture of urban poultry farmers, part of a national movement in which regular folks with a little grass and patience have begun to raise their own eggs.” Find out how fresh, home-farmed eggs compare to their factory-farmed cousins in this week’s Spatula Diaries by clicking here.