Using our own eggs means being a little careful with recipes.  Fresh, large whites can be explosive in the oven.  Ellen had a famous adventure with a honey pound cake that I caught on film but can’t find now.  Imagine pound cake batter in a pyroclastic flow all over the oven.

Here’s a good use of potent fresh eggs,  a carmelized onion and gruyere souffle that stopped just short of volcanic.souffle.jpg