Generally, job perks come in the form of such things as flexible schedules, casual Fridays or tuition reimbursement. My new job as Source editor seems to have come with an unexpected and singularly apt perk – a steady supply of eggs from a generous colleague. Or, rather, from her generous chickens.

It’s hard to say what I like best about this: The little thrill when I arrive at work to find a dozen on my desk? The little thrill when I open the carton at home at breakfast time and pause to appreciate that eggs are individuals – long and skinny, short and rounder, blue, brown, one or two with tiny fluffy feathers clinging to the shells? Or maybe it’s the thrill of cracking them open? Because these yolks are real lookers, as orange as oranges and perfectly convex.

It would be obvious to anyone with eyes in their head that these chickens are happy gals. And their eggs turn up with regularity on my desk. At this time of year with alarming regularity. The days are elongating, and the light triggers laying.

There are many things to cook and bake when life gives you eggs, among them this wonderful six-egg cake from Boston chef Jody Adams. It tastes sort of like a big, soft almond cookie. It’s chewy, pleasantly dense, and the lemon curd adds a bright note and a pretty color. The recipe makes about a cup more curd than you’ll need for the cake. You could spread it on toast, stir it into yogurt or fold it into whipped cream with berries to make a fool. Or you could put it into a jar and give it to your colleague who was nice enough to give you all these eggs to begin with. Thank you, Wendy.


Only subscribers are eligible to post comments. Please subscribe or login to participate in the conversation. Here’s why.

Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.