In France, farm eggs at the market are stamped with two dates: “Fresh until,” and “Extra-fresh until…” You can actually request extra-fresh eggs from your fromager/egg-monger! Eggs are extra-fresh until they are about 7 days old, and during this time are best for coddling, poaching, mayonnaise, aioli, mousse, or a very special cake.
If you have backyard hens, you know there is nothing like an egg used within a day or two, (even if part of it is psychological delight!). Now we can also rejoice in the certain je ne sais quois of our hip kitchen Frenchness.
For more French culinary arcana to inspire our modern kitchens, see two of my favorites: Dorie Greenspan’s Around my French Table, and the lovely classic memoir, When French Women Cook, by Madelein Kamman.
What are you making with your freshest eggs this spring?