The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry


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Spring Herb, Asparagus & Emmentaler Omelette

omeletteTSTTrue story: After living in Bosnia for a few months, I once complained to friends how unappetizing I found the eggs there. “They smell like hay, and what’s up with that dark orange yolk?” I said. One friend, who had grown up on a farm in the U.S., started laughing. And then she laughed some more. And when she was able to breathe again, she gave me a little pat on the arm and said, “Laura. They have that smell because the hens are grass-fed. That’s a good thing. And the orange yolk means they’re fresh.”

Ah-ha! Well, I certainly felt dumb. I guess I had grown used to sanitized and odorless industrial eggs with pale yellow yolks. Sure enough, after a couple years in Bosnia, I came to love those farm-fresh eggs, as well as all the other abundant fresh produce there. My lesson: Sometimes it’s good to question your instincts.

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