Home Cook: As sure as eggs are eggs

Now that I no longer keep hens, I realise that I took for granted just what a treat it was to have perfectly brown eggs that were so full of flavour.

Digital Desk

15th June, 2014

Main picture: chive omelettes with Coolea, roast tomatoes and wild garlic pesto. Picture: Lilly Higgins

Now that I no longer keep hens in the garden, I realise that I took for granted just what a treat it was to have perfectly brown eggs with ochre yolks that were so full of flavour.

Being able to go outside the door and collect the eggs, then make the most perfect poached eggs for breakfast, was only one of the benefits. To hear the gentle clucking of the birds as they rooted around...

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