Our founder loves to gather eggs from the hens at her farm and get busy whisking, poaching, and scrambling them into delicious dishes for her family.
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Martha holding a chicken
Credit: Dana Gallagher

I started raising my own chickens in 1968, in a small coop I created out of a plywood playhouse that Alexis had outgrown. We quickly became hooked on the taste and quality of the eggs the hens laid, and I vowed to always raise my own. Today, I have several hundred chickens, in almost every kind available to hobbyists for egg production. They produce eggs in multiple hues and many different sizes at my farm in Bedford, and I feed them organic grains and corn, supplemented with greens from my gardens and vegetable and fruit scraps from two local vegetable markets we collect from daily. This varied diet leads to large, hard-shelled eggs with rich, yellow yolks and thick whites. My grandchildren can eat five or six in a sitting!

I especially like eggs for breakfast, but I make them for lunch and dinner, too. The recipes here are delicious any time of day. The baked custard is so unlike a traditional one—it is light and very tender, but also firm enough to slice smoothly into squares for sandwiches. The scrambled eggs cooked in clarified butter are moist and soft. I love to serve them with smoked salmon or bacon. When quail eggs (available at specialty groceries) are perfectly poached, the whites should be formed and the yolks still soft and creamy. I never believed you could poach eggs en masse before, but it can be done if they're fresh and dense enough to hold their forms in barely simmering water.

These three dishes have become favorites in my home—loved by me, and devoured by my grandchildren. I hope you will give them a try.

Martha’s Scrambled Eggs
Credit: Dana Gallagher

Martha's Scrambled Eggs

Martha has perfected scrambled eggs. She recommends prepping serving plates before you cook the eggs so you can serve them immediately—even 10 seconds too long in the pan can overcook them. To prevent her creamy scrambles from sticking, Martha cooks them in clarified butter on a thick Rudolph Stanish aluminum omelet pan from the 1960s, which distributes heat very evenly. They should slide out easily out of your pan and mound beautifully on toasted English muffins or thick slices of bread.

Custard Egg Sandwich on Shokupan
Credit: Dana Gallagher

Custard Egg Sandwich on Shokupan

This dish was inspired by the famous egg-custard sandwich at chef Joanne Chang's Flour Bakery & Cafe, in Boston. Martha makes her version on lightly toasted shokupan, or Japanese milk bread, and tops it with watercress. The fresh, crunchy greens complement the silky-smooth custard making this Custard Egg Sandwich on Shokupan a dish to remember. Here, she serves it on a vintage plate.

Avocado Toast With Poached Quail Eggs and Smoked Salmon
Credit: Dana Gallagher

Avocado Toast with Poached Quail Eggs and Smoked Salmon

Martha layers tartines with small poached quail or bantam-hen eggs, sliced (not mashed) avocado, and smoked salmon. Avocado Toast with Poached Quail Eggs and Smoked Salmon is a favorite of her granddaughter, Jude.

Makeup: Daisy Toye

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