Before I begin to discuss the food served at The Egg Factory (6882 W State St Boise, ID 83714 (208) 853-2037, with two other locations in the Treasure Valley) let me take a minute to address hyperbole. I'm not a fan. Perhaps it's because I have young kids at home, but I don't really care for it when people casually say that things are "the best," "the greatest," and the like. I don't get a sense for how good something is if you run around like Gordon Ramsey, saying that everything that passes your lips that you don't actively hate is "the most amazing" whatever-it-is. I just want this to be clear when I pronounce The Egg Factory Boise's best breakfast. To be fair, I haven't eaten at every single restaurant in Boise, but I have eaten at perennial "Best of Boise" winner Goldy's, hangover staples like Merritt's and The Capri, chic coffeehouse/eateries and truck stops. The Egg Factory tops them all.
I know we're well into December now (a by-product of time spent Christmas shopping and preparing for class in the Spring), but today's recipe involves Thanksgiving leftovers-kind of. For the first time ever, I made stock with the turkey carcass. It was a relatively simple process. I placed the entire carcass in a large pot along with some chopped carrot and onion, a whole head of garlic that I peeled and crushed, a tablespoon or so of sage, half that amount of black pepper, and a carton of vegetable broth. I added enough water to make sure the liquid covered the bird, brought the whole thing to a simmer, and covered. I let the stuff cook for about five hours, then took it off of the stove and strained it. The liquid had changed from murky and brown-the color of vegetable broth-to a bright straw yellow, and it definitely still smelled like Thanksgiving. I disposed of the solids and put the fruit of my labors into the fridge to chill.