Think an egg is just an egg? Think again. While professional cooks, and especially pasta chefs and bakers know the power of a perfect egg, most of the rest of us are still in the dark as to the differences between the ones on sale and all those other ones that are free range, or organic, or even gathered from a neighbor’s coop. That was the case for Jeremy Storey too of Storey Farms on Johns Island, SC. He was a chef at Chicago’s elite three-Michelin-star restaurant Alinea, and until he traded in his apron to become a farmer, he’d never considered what makes a perfect egg. That’s been his mission these last eight years, and it’s won him some of Charleston’s most discerning culinary customers, including past guests Cynthia Wong of Life Raft Treats and Jason Stanhope of FIG. In fact, you’ll see Storey Farms on many a Lowcountry menu, and even in my fridge. Once you have a Storey Farm egg, there’s no going back.