HotelChatter

Renae Adams, as she is properly known, totes around the basket full of farm fresh eggs on weekends, making a great conversation starter, and promoting the heck out of Balazs' latest business venture.

Unsurprisingly, people are way into it. Because really, when you're showing up to brunch hungover in the Meatpacking District on a Sunday morning, what could be more of a delight than hand-picking your eggs from the basket of a pigtailed farm girl who's willing to come up to your table and talk about each individual chicken? Adams explained to the Post:

"'Recently, a customer told me the color of the eggs are dependent on the feed, though I tried to explain that it’s actually dependent on the breed.'

That’s because the restaurant’s 'free-roaming, organically fed, mollycoddled hens' are actually an assortment of birds with bucolic names such as Buckeye, Barred Rock, Blue Andalusian and Rhode Island Red."

Kind of makes it difficult choosing between scrambled, over-easy and soft-boiled once we're on a first-name basis with the mommy chickens. But maybe that's a discussion we should take up with the egg girl.

[Photo: Flickr / JetSetCD; inset, Alex Afervez / NY Post]