Sunday evening I cooked a simple dinner of cheese omlette and homemade blueberry muffins. I used up almost the last of my frozen blueberries (sob!), leaving only enough for one last batch of pancakes. As I was cooking the omlette, I noticed it was a strange color. I mentally reviewed my ingredients -- no, same as usual -- but the thing looked anemic. It looked practically white.
Then, it dawned on me that I've been using "real" eggs for a long time, now. In fact, I've recently been cooking with duck eggs, which are even better. I can get farm-fresh duck eggs about 25% cheaper than I can get chicken eggs right now, and they are lovely with huge orange yolks. But last week I ran out of eggs and so I purchased "cage-free, vegetarian-fed, yadda, yadda, yadda" eggs from the grocery store. Hence, the white omlette. Boy, am I spoiled.