Cooking with Regenerative Eggs

But today we're doing something really, which I love, and this, this is the

incredible egg. So what's really wonderful about eggs

is it's an

absolute goldmine of nutrients, vitamin A, vitamin

D, fat, protein, all the good stuff. And we have special eggs.

These eggs, Se- Secretary, are regenerative pasture-raised eggs.

So these particular eggs are about three or four dollars a dozen,

but what, what's

great about these eggs, they're regenerative and

which means they're pasture-raised

outside. They actually eat outside. They eat grass.

They eat bugs, ruminants, and things like that, which feeds the egg.

And when you crack these eggs, you, what you're gonna do in a minute,

you're gonna

see all the nutrients in that yolk.

It's bright, deep orange, and it's really amazing.

And so there are so many things to do with an egg, but I thought today we'd do

a French omelet. Now, it's called a French omelet because it's

just a technique,

but the omelet is gonna be so delicious.

And it's gonna be, uh, paired with a really bracing, acidic, uh,

good ferment, as you like to say, a really bracingly acidic salad,

which we're

gonna make from cilium, which is a shallot, some chives.

And this is a really inexpensive dish.

The omelet you're gonna see is probably gonna cost about $1.25, and

it's gonna serve one or two people, and it's one of the best things you can

possibly eat. And it's old-fashioned, and it fills you up.

It satiates you, means you get, you're full.

You're not always wanting to snack 'cause your body is happy.

It's happy with the fat. It's happy with the vitamins it's gotten.

It's happy with the nutrients, and that's what we want to--

original food means,

getting back to eating correctly, the way we used to eat.