How All Natural Farm Fresh Eggs Lowered My Cholesterol

Some of Jaru's friends have chicken-raising connections and gave us a dozen fresh eggs of the sort that are supposed to remind you of what it was like back in the day when food tasted like food.

And I have been on a bit of a scrambled eggs and bacon kick lately.  So I crack three open and they come out with yolks so yolky that they've gone past yellow to nearly orange.

They have stopped looking like eggs and started looking an awful lot like unborn chicken fetus reconstitute.  One even had that little spot of red in it.

Perhaps scrambling them would help -- but they don't quite mix with milk the same way as the free-range, organic-diet, Omega-3-mutated, manufactory eggs I prefer.  And they cook up with that intense yolky orange color too.

So, even though it's extremely unlikely that they taste significantly different, all I can think about when eating those eggs is how chicken-fetus-y they taste.  And now I'll be thinking about that when I eat ANY eggs.

Which means I won't be eating any more scrambled eggs and bacon.