Coast Cooking

Coast Cooking: Farm-fresh eggs from the farmers market

By JULIAN BRUNT

Pat Scrimsher of P&J Nursery is a great contact at the Ocean Springs market.
Pat Scrimsher of P&J Nursery is a great contact at the Ocean Springs market.

This week we are going to focus this blog on the farmers market.

There are a few on the Coast, but only the Gulfport, Long Beach and Ocean Springs markets are certified. What that means is that you have to grow it or make it to sell it.

Please be wary of venders who are selling fruits and vegetables that are out of season, or not from this region.

Among the great offerings at our local markets are farm fresh eggs. To be sure they are farm-fresh, local eggs, they should be uneven in size and color. If they are uniform in size, the chances are they were purchased at a produce house and are not local or fresh.

No matter what you are buying at the market, the best way to insure that what you are getting is the best is to form a friendship with the vendor over time. Pat Scrimsher, pictured here, of P&J Nursery is a great contact at the Ocean Springs market. 

Eggs can be enjoyed in countless ways, but one of the best ways is to serve them soft boiled. They can be eaten by themselves with a spoon, still in the shell, or served as a rich and delicious garnish for many entrees. Perhaps steak and eggs are best served this way.

SOFT COOKED EGGS

Fill a sauce pan with enough water to cover the eggs by 1 inch. Add the eggs, turn the heat to medium and bring to a boil. Turn the heat off, cover the pan and let rest for 2 minutes. Remove, drain and serve at once.

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