Rather, the reason why I've chosen to bring this recipe to your attention has to do with the kind of eggs specified and, more generally, a trend in the world of recipe writing to include instructions that ask readers to use products that have characteristics not always related to the product's intrinsic quality and, by extension, the intrinsic quality of the final product.
I'll get back to the scrambled egg recipe after a few words about what I mean when I refer to intrinsic and extrinsic characteristics of ingredients and how I value them.
There are lots of ways to evaluate anything you can name, and what measures you use depend as much on what you think is important to know, as they depend on the nature of the thing being evaluated and its intended use.
As a chef-craftsman who is concerned with creating food that 1) has pleasure inducing taste, aroma, texture and temperature 2) doesn't hurt the people who eat it 3) can be sold at a profit, I tend to evaluate ingredients primarily in terms of their intrinsic (what's packed inside) characteristics, and don't pay all that much attention to applied or extrinsic measures.
In other words, I focus more on the physical composition and organoleptic characteristics of foods and what they cost, than I pay attention to what I or you think about where the food came from, who made it and what value system guided its production. I suppose it's necessary to point out that I don't neglect to consider the source of the food and other extrinsic factors related to its production. I just don't worry about that stuff as much as I worry about how the ingredients look, taste and interact with other ingredients and the effects they produce in the people who eat them.
Why I act this way has a very simple explanation: I believe that no matter how skilled one is, the best tasting, healthiest food is not possible without the best tasting, healthiest (free from contamination by dangerous levels of toxins and pathogenic organisms) ingredients. Anyone who takes cooking seriously knows or ought to know that when you begin to value applied/extrinsic characteristics like brand names or claims of purity over what an ingredient looks like and how it tastes, you are setting the stage for the demise of your cuisine.
Ok then; back to the scrambled egg post that inspired this latest outburst of my over-weaned need to prove to the world that only I know what everyone else should be doing in the kitchen.
In the recipe for scrambled eggs, the author tells us to use 3 large organic free range eggs.
Now, I don't know anything about the state of agriculture where Bridget hangs her toque (Australia) but as an American writing for an American audience, I would never specify free range eggs without adding to make sure the eggs are from birds that actually run around in pasture. Here at the epicenter of industrial food production, there is no reason to presume that commercially produced free range eggs are actually from birds that forage for bugs and other foods that might contribute to a producing a great-tasting egg. Nor is there any reason to believe that commercially produced free range eggs have a greater protein to water ratio or any other characteristic that would cause them to perform differently from other eggs. It kind of pisses me off a little, that by recommending that people buying something they believe is better, well meaning people like Bridget end up promoting an industry that produces something of fictitious higher value.
I might specify organic, because foods that raised in conformance to what the USDA requires before they can be labeled organic, tend to be free of pesticides and heavy metals as so are less toxic. But since commercially produced organic eggs are no more nutritious, taste no different and perform the same way as eggs from chickens who eat feed that contains pesticides and other toxins, the only logical reason to suggest organic eggs would be to encourage people not to eat and serve stuff that might punch holes in their internal organs. I suppose that's reason enough to recommend them. However, if I had to choose between eating a three week old egg from a chicken raised on organic feed and a three minute old egg from a hen fed nothing but genetically modified corn and ground up cattle parts, I would not have to think about what to do for more than a nanosecond.
For me it's taste first, worry about the peripheral stuff later.
The Best Scrambled Egg Recipe in the World. Truly.