Q: Dear Ari,
Our little flock of backyard chickens just started laying, and now I'm looking for a way to cook the eggs that doesn't hide the flavor with spices and vegetables, like a frittata does. I'm looking for a simple recipe that highlights their bright yellow yolks and creamy flavor.
A: Welcome to the world of egg-snobbery. I feel bad for anyone who invites you over for breakfast if they don't have their own flock. Ditto for the restaurant servers who bring you a three-egg breakfast, and anyone else within earshot. Everyone's going to have to listen to how yellow the yolks are in Buttercup's daily masterpieces.