We're not sure how they do it, but the kids at Boxcarr Farms bring us the best eggs we have managed to find.  Ungraded and hyper-fresh, they just taste better.  They are so fresh that the thick whites often don't want to tumble out of the cracked shells, while the yolks stand up like orange ping-pong balls. Whether you're making a flan, souffle, quiche, pasta carbonara, or just cooking breakfast, these eggs from a variety of heritage breeds raised by the Genke family in Cedar Grove, NC raise the bar of the finished dish.  But my favorite thing is just to poach them, allowing the truth of their superiority to be self-evident.  Come find them in our cooler, $5/dozen.