I bought eggs last week.
I hear you now. You’re shrieking, “Whaaaat???!!”
I’ve always said that if I could only give up eating one thing – eggs, dairy, or meat – it would be eggs. The factory farming for eggs just seems to me the most cruel of all. It doesn’t hurt that I’ve never been much of an egg person to begin with.
But I had a veggie dish last week at the local Thai place, and it had eggs in it. The week before that, I ate eggs via the limited selection at a hotel continental breakfast. As I walked through the food co-op recently, I spied eggs and wanted them. So I bought them.
They’re local Shenandoah Valley free range eggs, but eggs nonetheless.
I’ve also always said that if I could walk up to the hen that laid my eggs and say, “Hey, buddy!” and know that she was laying them through nature’s course, living in a happy place, I’d have no problem eating eggs.
For now, I’m OK with these particular eggs.
I’ve been making green onion and dill scrambled eggs, and it might be the most delicious egg concoction ever. With the savory twist, I find that these eggs make a great side for lunch or dinner.
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: griddle breakfast side vegetarian eggs green onion
- 3 small eggs
- 2 green onions, sliced
- dash salt
- dash pepper
- pinch of dried dill
- Earth Balance or nonstick cooking spray
1. Preheat a skillet with Earth Balance or nonstick cooking spray.
2. In a small bowl, whisk together ingredients.
3. Pour into skillet and stir frequently until eggs are set.