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Add the egg yolks to the same mixing bowl the whites were beaten in (there’s no need to clean the bowl or the beaters), sprinkle with the salt and pepper, and beat on medium speed for 3 minutes or until pale yellow and very thick. Stir half of the egg whites into the egg yolks to lighten the mixture. Pour the egg yolk mixture over the remaining egg whites and gently fold in until completely blended.

Melt the butter in a large nonstick ovenproof skillet over medium heat. Swirl to coat the bottom of the pan completely. Pour in the egg mixture and gently smooth the top. Cook for 1 minute (do not stir). Place the pan in the oven.

Bake for 10 minutes or until golden brown, puffed, and set. Run a spatula around the sides of the pan to release the omelet and slide onto a large platter. Sprinkle with the powdered sugar, top with the sliced strawberries, and scatter the caramelized almonds over the top. Cut into wedges and serve.

NOTE

The Maple-Caramelized Almonds can be made up to 2 days ahead of time. Store at room temperature in an airtight container. You can also sprinkle them on top of salads and desserts.

SERVES 6

MAPLE-CARAMELIZED ALMONDS

½ tablespoon unsalted butter

½ cup sliced almonds

2 tablespoons pure maple syrup

OMELET

6 eggs, separated

2 tablespoons sugar

¼ teaspoon salt

1⁄8 teaspoon freshly ground pepper

2 tablespoons unsalted butter

Powdered sugar for sprinkling

1 pound fresh strawberries, sliced (about 3 cups)

WHICH COMES FIRST—THE CHICKEN OR THE EGG?

You’ve decided to raise chickens, but where should you start? You can: (1) Play mother hen and hatch your own eggs; (2) Get baby chicks from your local feed store or through the mail; (3) Skip the baby steps and start with pullets, which are young chicks that are about to start laying; or (4) Start at the end and adopt adult hens with a proven track record.

The cute factor was a big draw for me, so I started with baby chicks. For instant eggs, go with pullets or adults. If you want a challenge, hatch your own eggs, a perfect thing to do if you’re obsessive-compulsive. It requires constant monitoring of temperature and humidity, along with turning the eggs a minimum of three times daily. Any variation will kill the embryos. Just remember, there’s no way to sex eggs before they hatch. The ratio of hens to roosters in a batch of eggs can be 50-50. The big question is, what do you plan to do with all the roosters?

Golden Egg Pancakes with Berries and Honey Yogurt

What makes these pancakes special, beyond using freshly laid eggs from your backyard, is the addition of cornmeal. It not only adds a subtle crunch and sweetness to the batter, but also complements the golden color of these egg-rich cakes. For those who like even more texture, use medium- or coarsely ground cornmeal.

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To make the toppings: Combine the berries and sugar in a medium bowl and stir, crushing the berries slightly so the juices will run. Stir together the yogurt and honey in a small bowl until blended. Set aside while you make the pancakes.

To make the pancakeS: Whisk together the flour, cornmeal, sugar, baking powder, nutmeg, and salt in a large bowl and set aside. Whisk the eggs and egg yolk together in a medium bowl until blended and smooth. Whisk in the yogurt and slowly add the buttermilk and melted butter. Pour the egg mixture into the dry ingredients and whisk just until moistened.

Preheat the oven to 200°F. Heat a griddle to 375°F or a large nonstick skillet on medium to medium-high heat. Brush with melted butter using a silicone heat-proof brush and heat the butter until sizzling. Pour about ¼ cup of batter per pancake onto the griddle and cook for 3 minutes or until bubbles form on the surface, the edges are set, and the pancakes are golden brown on the bottom. Turn and cook for 1 to 1 ½ minutes or until lightly browned.

Keep the pancakes warm in the oven until all are done. Serve topped with the berries and a dollop of honey yogurt.