I just moved to New Zealand at the beginning of the year. The thing I was most struck by immediately after landing was how good the air smells outside. And I was at the Auckland Airport!
That and the quality of the eggs immediately radicalized me. They’ve taken so much from us.
For me its how large and healthy random animals look in other countries outside America. Like even the squirrels and birds in America look like they are struggling in comparison.
Wow, that’s something I haven’t thought to look at. I did notice that I haven’t seen an unhappy dog in the couple of weeks I’ve been here. I’ve seen a lot of dogs, and some shy ones, but not really any anxious or angry dogs. That hit me out of the blue a couple days ago.
Now, before I tell you this, you should know that this was a carton of the cheapest eggs I could find at a random Pak ‘n’ Save in Auckland. So this isn’t some boutique farmers market thing. And it’s happened twice, with two different brands, so it wasn’t a fluke.
So the first thing I noticed was the color of the yolk. In the US, I’m used to a sort of medium canary yellow color; but when I cracked the first one into a bowl, I audibly said “oh!” because that yolk was practically orange. It was such a rich yellow texture. I’ve seen something close to that in a hen-fresh egg in the States, but even that was a little duller in color than this.
I only scrambled them that first time. And I didn’t even do a particularly good job; didn’t use a whisk, probably didn’t use the right ratio of milk to egg, I got distracted so I wasn’t paying attention to how long they cooked, and I didn’t have the right seasonings. But with just salt and pepper, those were the best scrambled eggs I’ve ever eaten in my life. On a random Saturday, and by my own hand! They had this creamy texture, it was nowhere near rubbery, and it had this flavor to it that I can’t describe really. I have come to discover that that’s the true flavor of a fresh egg. I had never really tasted the flavor of egg before.
The second time, I made sunny side up eggs for my father in law. I’ve never gotten sunny side up to even kind of work, but this time…well, I kind of broke the yolk a little bit, but…anyway, I’m not a great cook. But he agreed that they were really good.
Then I had them boiled. They were slightly overdone, but I barely needed salt or pepper.
I’m looking forward to eating eggs now. We’ve even gotten some of our kids to eat them. They’re just so much better than the stuff I picked up at home.
I’m 39 bro let’s get a plan together and let’s be roommates for at least the first year and let’s get it done dude, plus I’m single so we can just have good times and good vibes and see how it goes. Unless you got a lot of baggage in that case, we’ll have to talk about that.
I just moved to New Zealand at the beginning of the year. The thing I was most struck by immediately after landing was how good the air smells outside. And I was at the Auckland Airport!
That and the quality of the eggs immediately radicalized me. They’ve taken so much from us.
For me its how large and healthy random animals look in other countries outside America. Like even the squirrels and birds in America look like they are struggling in comparison.
Wow, that’s something I haven’t thought to look at. I did notice that I haven’t seen an unhappy dog in the couple of weeks I’ve been here. I’ve seen a lot of dogs, and some shy ones, but not really any anxious or angry dogs. That hit me out of the blue a couple days ago.
you should see the size of the rabbits in my backyard here in suburban Ottawa
the foxes, however, are cute and small as always
tell me more about these eggs
Now, before I tell you this, you should know that this was a carton of the cheapest eggs I could find at a random Pak ‘n’ Save in Auckland. So this isn’t some boutique farmers market thing. And it’s happened twice, with two different brands, so it wasn’t a fluke.
So the first thing I noticed was the color of the yolk. In the US, I’m used to a sort of medium canary yellow color; but when I cracked the first one into a bowl, I audibly said “oh!” because that yolk was practically orange. It was such a rich yellow texture. I’ve seen something close to that in a hen-fresh egg in the States, but even that was a little duller in color than this.
I only scrambled them that first time. And I didn’t even do a particularly good job; didn’t use a whisk, probably didn’t use the right ratio of milk to egg, I got distracted so I wasn’t paying attention to how long they cooked, and I didn’t have the right seasonings. But with just salt and pepper, those were the best scrambled eggs I’ve ever eaten in my life. On a random Saturday, and by my own hand! They had this creamy texture, it was nowhere near rubbery, and it had this flavor to it that I can’t describe really. I have come to discover that that’s the true flavor of a fresh egg. I had never really tasted the flavor of egg before.
The second time, I made sunny side up eggs for my father in law. I’ve never gotten sunny side up to even kind of work, but this time…well, I kind of broke the yolk a little bit, but…anyway, I’m not a great cook. But he agreed that they were really good.
Then I had them boiled. They were slightly overdone, but I barely needed salt or pepper.
I’m looking forward to eating eggs now. We’ve even gotten some of our kids to eat them. They’re just so much better than the stuff I picked up at home.
I hate you with every ounce of my being for not taking me with you. Good move and good luck.
I’m 39 bro let’s get a plan together and let’s be roommates for at least the first year and let’s get it done dude, plus I’m single so we can just have good times and good vibes and see how it goes. Unless you got a lot of baggage in that case, we’ll have to talk about that.
I hate myself for not doing this a decade ago.