It’s no yolk

Every Saturday, Sabine Joyce gathers a few eggs from the flock of chickens on her Davidsonville farm to use for breakfast with family and friends.

The eggs are boiled just enough so that the whites are soft and the yolks are a bit runny and they’re served on small egg cups that the guests picked out themselves.

It sounds like the ideal way to spend a morning in the country, and it is, but only if guests don’t get too caught up in the selection process. Ms, Joyce has 1,200 egg cups to choose from.

“It’s not that much,” said Ms. Joyce with a chuckle. “(I know) a woman who has 6,000! Those people are fanatics. I’m a...