Organic Piedmont Eggs
Pack of 4 eggs
The farm Claudio Olivero is in Monasterolo di Savigliano (CN ) and owns the Organic Certification QC & I. He cultivates organic, with the research of the ecosystem balance, using various techniques to improve the natural fertility of the soil, increasing the health of plants and thus the animals by adopting crop rotation as a self-fertilization of the soil system. It has a self-sustaining cycle and the grain crops, corn, barley, alfalfa, oats and soybeans give high quality products. The vitamins, proteins, enzymes and nutrients are contained in whole cereal grains, stored on farm and mixed with a balanced recipe and monitored by the veterinarian, always present in the farm.
Versatility, freshness date of collection (twice a day), natural fertility, 4 square meters of lawn per pet, pure air ... and love for the land at will.
Fried Eggs: Heat an 8 or 10 inch non-stick pan over medium heat, add oil. Carefully crack eggs into the pan, allowing room for each egg to cook separately. After a minute or so, the egg white will solidify from transparency into a firm white texture. Continue to cook for another minute until the white portion is firm and just cooked through. Carefully slide eggs onto a plate, season with kosher salt and fresh cracked pepper to taste, and serve.
Hard-Boiled Eggs: Place eggs into a large pot or skillet and cover with water by one inch. Over medium high heat, bring water to a slow boil and allow eggs to simmer for 1 minute. Remove from heat, cover, and allow the eggs to sit for 10 – 12 minutes. Carefully transfer eggs into a colander and rinse under cold running water until they are no longer warm to the touch. Allow the eggs to sit at room temperature for 15 – 20 minutes before peeling. Serve immediately or store in an airtight container and keep refrigerated for later use.
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