One Egg Omelets

Just behind the apartment is a neighborhood center and in the neighborhood center is a farmers market.  Of all the booths in the market, the most interesting is the egg stand.   It has all types and sizes of eggs - fresh and preserved.

We bought some big eggs.  Maybe duck eggs or goose eggs.  I'm really not sure.  But they were big - probably triple (or more) the volume of a normal chicken egg.  The photo above shows the comparison.  The brown ones are, of course, the normal chicken eggs.

The shells of the big eggs are thick.  Much thicker than a normal egg and with a more rubbery membrane on the inside.  There's probably a trick to cracking them open but since no one showed me that trick opening them was a bit messy.   The yolks are a bit more viscous than a normal egg.  But they whip nicely with the whites for making an omelet. 

One egg.  One omelet.