“The egg has been called nature’s perfect food,” said Lisa. In this episode, Lisa meets Trey Braswell, a fourth-generation owner of Braswell Foods in Nashville. In addition to being an organic feed producer, Braswell Foods has a fully-integrated egg-laying operation. The farm receives pullets, or baby chickens, at one day old, and at about 18 months the pullets are moved to the layer house. Eggs from the layer house are sent to the processing facility to be washed and packed for grocery store delivery. If you buy eggs in North Carolina, there’s a good chance you are getting North Carolina eggs.
Lisa then visits with David Brigham of Brigs Restaurant. There are several Triangle-area locations of this popular breakfast, lunch and brunch restaurant. David teaches Lisa the art of a three-egg omelet and a few other classic egg-based dishes. Below is his recipe for the perfect omelet.
Spray or butter a small frying pan and heat. Add beaten eggs and cook just until eggs are set on the bottom. Gently lift edge of set eggs and let raw eggs run under the edge. Continue until eggs are almost completely set. Spread filling ingredients on half of the eggs and fold the omelet over. Continue to cook to desired degree of doneness.