Photo by Leslie KellyThe fried-egg sandwich at Ray’s Cafe is damn tasty. And it features local eggs.It bugs the hell out of me when restaurants that claim to embrace the whole local/sustainable thing use factory eggs. Especially because there are loads of local, sustainable eggs available.Here’s the thing, though. Those good eggs are damn expensive. I pay $6 a dozen at the farmers market. Which sounds like a lot, but I’m willing to pay a premium knowing my eggs aren’t going to recalled because of a massive salmonella outbreak. Plus they just taste better.Some restaurants do get it, though. Case in point: Following an intense afternoon of wine judging–on Wednesday, I sampled and spit and scored 82 merlots and syrahs for the upcoming 24th annual Retrospective of Northwest Wines at Ray’s–I went next door for a palate-cleansing beer and was absolutely thrilled to see a sandwich on the menu at Ray’s Cafe that featured eggs from Skagit River Ranch. Bravo!The only bummer was that the sandwich is$10.50, or $12 when you add Hempler’s bacon. And you’ve got to have the bacon! Also, the menu says the eggs are fried over medium. No, thank you.I asked for the kitchen to fry mine sunny-side up. You can tell a lot about the skills of a kitchen crew by asking them to cook some eggs sunny-side up, and Ray’s late-afternoon team hit a home run. Well, except that they forgot the bacon I requested. (Don’t worry, I flagged the server down and she brought it directly.)My buddy–who had sipped only 60-some wines during this marathon judging–ordered a burger with bacon and an egg on top. Messy, but good.Where do you stand on the local-egg issue? Are you willing to pay more for a good egg?