Store-bought eggs are just fine, but, whenever possible, purchase local eggs. Local producers are selling eggs at roadside stands, farmers markets, farm stands and small general stores. Their chickens are loved, cared for and nurtured in a much better environment than a factory setting — antibiotic-free, with healthy diets. And remember, egg farmers are eating their own product and serving it to family and friends. That’s a level of accountability that can’t be found in a mass-produced egg.

Local eggs are different than their store-bought cousins. Because they are fresher, the yolks are a deep golden yellow, almost an orange, and the whites will stick close the yolk when dropped into a hot frying pan. The only downside to a local egg is that it is more challenging to peel when hard-boiled.  

While your supermarket might sell a dozen eggs for just under $2, local eggs will generally run between $3 and $4 per dozen. To paraphrase Michael Pollan in “The Omnivore’s Dilemma”: Don’t ask why the local product is more expensive; ask why the mass-produced product is so much less expensive. How are costs cut to produce a cheaper egg? What sacrifices are made to the feed, the health of the chicken and the shipping processes to sell a dozen eggs so cheaply? At a rate of one dozen eggs per week, purchasing local eggs will add about $70 to the budget over the course of one year — that’s not too much for nature’s perfect food.

The egg isn’t just for breakfast any more. Try this hearty frittata for dinner along with a lovely salad and a crisp glass of white wine.

Artichoke and Potato Frittata

The New Basics Cookbook

Serves 2

1/2 cup (6 to 8) artichoke hearts (thawed if frozen), drained

2 tablespoons olive oil

1 small potato, cooked and cubed

1 teaspoon minced fresh rosemary

Salt and pepper to taste

3 eggs

1/4 teaspoon salt

2 tablespoons shredded mozzarella cheese

1 tablespoon grated Parmesan cheese

Bring a small saucepan of lightly salted water to a boil and add the artichoke hearts. Lower the heat and simmer for 3 minutes; rinse, drain and pat dry. Heat 1 tablespoon of olive oil in a 10 inch broiler-allowed skillet. Add the potato and rosemary and sauté until golden and crisp, about 3 minutes. Add the artichoke hearts and sauté until golden, about 2 minutes. Sprinkle with a pinch of salt and pepper and set aside (can do ahead up to this point). Preheat the broiler. Lightly beat the eggs with 1/4 teaspoon salt and pepper to taste. Heat the remaining tablespoon of oil in the same skillet. Pour in the eggs and cook over medium-low heat, stirring slightly until the bottom is set, 3 to 4 minutes. The top should still be wet. Add the artichokes and potatoes; sprinkle with the cheeses. Place the skillet under the broiler and cook until the frittata is golden and sizzling, about 2 minutes. Serve immediately.