As commenter Bill and Dogs notes (BTW, Bill, it’s wonderful having you as a new reader):
I am currently in the city but have purchased a farm on which to retire and raise cattle and chickens. I have been unable to eat eggs since I left the farm and no longer had my own hens. My birds were contented, active and had both commercial and natural foods. … Store bought eggs are so horrible by comparison that I just don’t bother. I will be eating eggs again in a few years.
I’m not a big egg eater myself, but want to underscore Bill’s point: Once you begin eating your own eggs, or anyone else’s local eggs laid by active and happy hens, it’s extremely difficult to again eat eggs laid by “concentration camp” hens. I travel on business from time to time, and simply cannot order egg-based dishes in restaurants. Farm fresh eggs are so good, they’ve ruined all other eggs for me.
Yesterday morning, I used olive oil and a cast iron skillet to saute a chopped onion and three different kinds of fresh peppers. All were straight from a neighbor’s garden (for various reasons, particularly the adoption of Yeoman Farm Baby, we’ve been unable to stay on top of our own garden this year. But our neighbor’s farmstand is as good a substitute as you can get.) To this I added four scrambled eggs, laid the previous morning by our hens. Once the eggs were done, I served them onto a freshly-picked and chopped garden tomato.
To my knowledge, a dish like this cannot be purchased in any restaurant at any price. And after tasting it, no restaurant omelet or grocery store egg will work for me.