There is always something special about fresh eggs from the country. I think all eggs are pretty amazing. They are an excellent source of protein. They are cheaper gram-per-gram of protein than meats. And they are essential for a lot of baking.
Eggs were used in the original development of hundreds, even thousands, of years of cooking. Vegetarian/vegan substitutes simply replicate the egg in non-animal-product form.
We have chosen not to raise our own chickens until we have the gardening part of our plans working well. We still have soil building and crop selection to straighten out. Getting up to take care of the garden and greenhouse, after feeding six dogs, is already a challenge. As hard as it is to accept, getting up at six to take care of chickens in the wintertime is more than I'm ready for. It would be too easy to become overwhelmed, so a little at a time is the best way to go on the farm.
Our neighbor does get up at six every morning to take care of her chickens and we benefit. I've previously talked about how nice it is having chickens and other fowl to help control bugs, turn the compost and entertain us with their antics.
Our neighbors raise of diverse mixture of poultry breeds. Their flock includes Leghorns, Silkies, Barred Rocks, Rhode Island Reds, Crested Polands, Ameraucanas and Bantams. Each breed lays eggs of different sizes with different shell colors. They also have a goose, ducks and Guinea hens.
I haven't had the opportunity to try a goose egg, but Guinea eggs have thicker, darker yolks, and duck eggs are larger than the largest chicken eggs.
My taste-buds aren't what they used to be, so I can't describe much difference between farm eggs and commercially produced eggs, but farm eggs have slightly thicker consistency to the yolk and whites, and the have tougher shells due to the varied diet free-range chickens have. I've tried duck eggs, both over medium and scrambled and find them a little too rich in flavor for my tastes. I hear that duck eggs are prized by bakers both for the extra size and the extra richness and I can see why.
A dozen fresh eggs don't last more than two days around here, but we enjoy them while they do.
Stephen
Eggs were used in the original development of hundreds, even thousands, of years of cooking. Vegetarian/vegan substitutes simply replicate the egg in non-animal-product form.
We have chosen not to raise our own chickens until we have the gardening part of our plans working well. We still have soil building and crop selection to straighten out. Getting up to take care of the garden and greenhouse, after feeding six dogs, is already a challenge. As hard as it is to accept, getting up at six to take care of chickens in the wintertime is more than I'm ready for. It would be too easy to become overwhelmed, so a little at a time is the best way to go on the farm.
Our neighbor does get up at six every morning to take care of her chickens and we benefit. I've previously talked about how nice it is having chickens and other fowl to help control bugs, turn the compost and entertain us with their antics.
We have fried eggs at least four days a week. Over medium is probably our favorite, but we like moist scrambled eggs (I'll eat them dried out, but I prefer nice, moist scrambled eggs), I make killer omelets, Kathy makes excellent quiche from an old family recipe, and we do like french toast occasionally. We've learned the secret to easy-peel hard-boiled eggs, so we make egg salad at least once a month. Deviled eggs are a frequent treat, also.
A dozen farm-fresh eggs are a thing of beauty. Our neighbor brings us eggs at least once a month.
Fresh eggs have a natural coating that seals them and helps prevent spoilage. If they haven't been washed, fresh eggs will stay fresh for weeks at room temperature, and a bowl or basket of fresh eggs on the kitchen counter gives a homey decorating touch.
Our neighbors raise of diverse mixture of poultry breeds. Their flock includes Leghorns, Silkies, Barred Rocks, Rhode Island Reds, Crested Polands, Ameraucanas and Bantams. Each breed lays eggs of different sizes with different shell colors. They also have a goose, ducks and Guinea hens.
I haven't had the opportunity to try a goose egg, but Guinea eggs have thicker, darker yolks, and duck eggs are larger than the largest chicken eggs.
My taste-buds aren't what they used to be, so I can't describe much difference between farm eggs and commercially produced eggs, but farm eggs have slightly thicker consistency to the yolk and whites, and the have tougher shells due to the varied diet free-range chickens have. I've tried duck eggs, both over medium and scrambled and find them a little too rich in flavor for my tastes. I hear that duck eggs are prized by bakers both for the extra size and the extra richness and I can see why.
A dozen fresh eggs don't last more than two days around here, but we enjoy them while they do.
Stephen
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