Every egg I’ve eaten in Ecuador has been delicious. When I need eggs I walk to the end of the street to the tienda. The owner, Dianita, puts the eggs, which are from free-range hens, in a small plastic bag and tells me to be careful with them. I walk them home, take them out of the bag, and put them in an egg rack that came with my refrigerator. I don’t put them in the refrigerator, though. The rack sits on top of the microwave. Here in Ecuador — especially in the cool-weather Andean valleys — people do not…
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