Jacob's eggs

One of my skiers, Jacob, raises chickens, and sells their eggs.  I bought some of his eggs the other day, and have been making delicious fresh-egg-required things.  The first dish I made was a pretty scrumptious spaghetti carbonara.  Next was chocolate mousse.  I haven't decided what'll be next, but it'll either be blackberry lime squares, or a soufflé, I think.  It's great to have a reliable source of farm-fresh eggs!


Look at how high those yolks stand up!  yum.



Spaghetti carbonara is pretty easy.  I think I've even written about it before.  You cook some bacon and some garlic, boil spaghetti, mix up two eggs with a bunch of parmesan cheese and salt and pepper, and dump the hot pasta (and garlic and bacon) into the egg mixture, stirring vigorously for about a minute.  Then you top the whole mess with chopped parsley (or basil) and more cheese.  It's delicious and creamy.

The mousse was pretty good, too.  I didn't get any photos of it, unfortunately, but it was very dark and chocolate-y looking, and quite rich tasting.

Julia Childs' Mousse: a variation
This made a lot, probably enough for 8 people

4.5oz chocolate
1/2 stick butter
3 tbs coffee
3 fresh eggs, separated
3 tbs sugar
2 tsp water
small pinch of salt
1/2tsp vanilla

In a double boiler, melt the chocolate, butter, and coffee.  Remove from heat.

Whisk the egg yolks at 2tbs of sugar, over simmering water in the same double boiler, until they're thick and pale.

add the chocolate to the yolks.

Beat the egg whites with the salt.  As soon as they're frothy, add 1tbs sugar.  As soon as they are glistening, add the vanilla.  Beat to soft peaks.

Fold the whites into the chocolate mixture.

Pour into pretty glasses, and chill for 4hrs.