kateandjohnsail.boats

In our week in Sardinia, we observed that the people there are connected to the land and take pride in their agricultural traditions and practices. Food sold in stores and restaurants is specifically marketed as being from the region, and it is evident that creating goods of exceptional quality is a highly regarded societal priority. Still, I was surprised and charmed when I opened my egg carton and regarded what was inside.

As you can see, each specific egg is coded with an array of numbers, and the purchaser thus has access to a wealth of information about that particular egg, the region it came from, and the chicken who offered it. Indeed, the eggs are amazing, with dark, hard shells, clear whites and beautiful, richly golden yolks. And they’re delicious.

Bonus fact: the eggs in the supermarket are sold in a dry foods aisle and not in the cold case. If you raise your own chickens or are a sailor, you already know this: as long as the eggs have never been refrigerated, they are fine this way. We keep the cartons on the counter and flip them over every couple of days.