Eggs

Large eggs are called for in most of the recipes in this book, but medium eggs are ideal when they’re to sit atop something else, like the Sunny-Side-Up Burgers. Our preference is always for farm-fresh eggs. The yolks are a deep golden color, the trademark of a true pastured egg. (Supermarket eggs tend to have lighter yolks, the result of the chickens’ grain-based diets.) When it comes to eggs, fresher is always better, with one exception: for hard-boiling, older white eggs are easier to peel.