- Hi, my name is Hannah Hart,
and I am a entertainer and food enthusiast.
This week on My Drunk Kitchen, we're talkin' spaghetti,
but not just any spaghetti, we're spa-gettin' serious.
I'm big on the grab-and-go food.
I like to go to a cafe, get a little egg sandwich,
typey typey, edit edit, do whatever I gotta do.
When I found out that it's not actually egg,
but egg product, that was pretty disturbing.
There should be more transparency in our food.
Shockingly, there is no government definition
of what you call an egg,
meaning that eggs can include up to 16 ingredients,
most of which you can't pronounce.
I mean, it's hard enough to eat healthy as is,
let alone if you don't actually know what you're eating.
So, today, I am here at JF Organic Farms
to find the perfect egg.
What makes a perfect egg?
Well, let's find out.
- My name is Jose "Luis" Jaime.
I'm the owner of JF Organic Farms, and I'm a farmer.
On this farm, we raise all different types of animals
and every single type of fowl that you can imagine.
What put us apart from everybody else
is the variety of eggs that we carry.
The type of different eggs that we have are the turkey eggs,
peacock eggs, geese eggs, duck, chicken eggs,
of course, and emu eggs.
Here's our Japanese chickens.
- Wait, these are Japanese chickens?
- They're Japanese, and they are not from Japan, but...
- You know, I don't think they speak Japanese.
I think they're second generation or something.
- 'Cause they don't understand Japanese?
- Yeah, I don't think...
I think they speak English.
- Yes. - Maybe a little Spanish.
Hola!
- Hola.
So, this is where we collect all the eggs.
That's where we put them,
all the different types of eggs.
Those are the brown eggs that we collected,
the white eggs.
- When did these eggs... - This morning.
- All of these eggs are from this morning?
- This morning. - Wow.
Oh, cool.
- Well, my dad started the business in 1997.
Seven years ago, he decided to pretty much retire
and asked me if I can take over the business.
I have my consulting company as a computer programmer.
- Oh, really?
- Yeah, I have a master's degree in computer science.
I think the best thing of being a farmer that I like
is being outside all day long.
So, a lot of freedom,
and it's been seven years and it's been quite a ride.
So, here's where you're actually gonna pick an egg.
- Myself? - Yes.
- Oh.
- We should have a few now.
- [Hannah] And are these...
The crates are where they lay the eggs?
- That's where they lay the eggs.
See, like in that one there's already two of 'em.
- Okay, wait, I can't help but notice
this is distinctly an egg. - That's an egg.
- Yeah, but I'm pretty sure this is a golf ball.
- That is a golf ball.
Yeah, we use them to teach them where to lay
instead of laying on the ground.
- Hi.
She's like, excuse me, I'm in the middle of my business.
- [Jose] She just laid one.
- [Hannah] Oh, she just laid an egg!
- That's a fresh egg. - Really?
Well, I mean, this is as fresh as it gets.
Oh, it's warm! - Should be warm.
- It's warm!
That's crazy!
- [Jose] Just came out.
- It just came out, and it's so clean.
Oh, and so cute and pretty and nice.
That's amazing.
So, the egg sandwich we're making today is my attempt
to recreate my favorite egg sandwich.
Okay, so now that we've got these great eggs,
it's now time to make an equally great egg sandwich.
- Alright.
- So, first, we have the pickled onions as a garnish,
we've got some great pesto, the havarti,
then, of course, we have our eggs, which we love.
Next, we're gonna take our eggs and we're gonna fry them up.
We put a low heat on.
I love how beautiful and orange these eggs are, you know?
Not that yellowy over-produced egg.
- Usually that means that they've been refrigerated
for at least 30 days.
- At least 30 days? - At least.
- [Hannah] Wow.
- If you go to a farm stand at any farmer's market,
all you're gonna find is brown eggs.
And then we have to inform or educate the public
the breed of chicken that lays a different type of egg.
You know, we have the Rhode Islands that lay the brown eggs.
You have the White Horns that lay the white eggs.
It's just the breed that we tell all the people.
A chicken lays a white egg
and another chicken lays a brown egg.
The inside, they're all the same.
- Now, this is the fun part.
A little egg for Hannah's, a little egg for Luis'.
Boom.
So, we can just take the cheese
and actually let the residual heat from the eggs
do the melting.
So, I put a little bit of this on top.
I like to add a little bit of pickled onion
because it adds a nice vinegary kind of garnish to it.
There we go.
We add the tops, and voila.
At the end of a long egg journey, here we have the best,
freshest egg we can find.
Let's see how it turned out.
- Alright. - Alright.
- [Both] Mm!
- I mean, this is a fantastic egg sandwich.
- Oh, it's really good.
- Yeah, and it comes from a single fantastic egg.
You know, you don't need all these additives
to make something great.
- The taste difference is big.
You don't have the after taste of created egg, you know,
you'll taste all those chemicals.
A fresh egg is just a fresh egg.
- I was really really happy to get the chance to meet Luis
and to see his passion and his interest in what he does.
And this is not even what he signed up to do in life.
He has a master's degree in computer science
and now he's raising chickens.
It's amazing to see how he's really taken
a lot of pride and passion and made this his own.
- I think what inspired me to be a farmer
and then do this every day is just that knowing
that I'm giving something to the community.
- It's awesome to know that if I'm on a road trip
and I'm looking for food, real food,
I can go to Panera and trust that an egg is actually an egg.
I honestly think I'll never look at a chicken the same way.
I have so much respect for the work that they do.
♪ Soul Pancake ♪