Today I was out doing yard work so I decided to let the chickens roam. Typically we keep them in there fenced area and let them roam on Saturdays or Sundays when we are outside.
I have a flock of several breeds. There are some Rhode Island Reds, Partridge Rock, Barred Rock, Ameraucana, Dominique, Buff Orpington, Black Australorp, a Turken and Cockoo Maran. I only have 17 chickens so there is only one or two of each breed. My favorite one is this gal…Molly 2. She’s a Blue Cochin.
I love all her feathers. She’s just a HUGE puff ball. Last year I got five chicks from the hatchery and she raised them. She’s a great mom. As I was trying to take a couple pictures the rooster crowed and the hens ran. My son was putting feed in the feeder and he wanted all the girls to know.
I am being flooded with eggs now….at least a dozen a day… Anyone have some good recipes that use lots of eggs. I started a listing here on the blog…but still with that many eggs…I really need recipes!
I don’t have a single recipe to share…but seeing chickens first thing made me giggle for some reason…they are fun looking in all those colors. I love visiting the chicken coops at the county fair to see the variety as well.
Don’t you have any neighbors that would purchase home grown eggs? My neighbor and the lady who cuts my hair are my go to people when I need eggs. I would much rather buy eggs that are free of all that stuff the major suppliers use to get big eggs.
I make a breakfast casserole that we often eat for dinner, too. I put frozen hashbrowns in the bottom of a 9×13 pan (after you spray w/ Pam). Then put whatever meats, veggies, & cheese you have on hand (a great way to use up left overs) over the hashbrowns. Then take a dozen eggs, about 1 c. milk, salt, & pepper and beat in a bowl. Pour into pan and bake at 350 till eggs set (about 30-45 min).
Being from Texas we often use left over taco meat, Ro-tel tomatoes, & jalapenos for a Tex-Mex flavor, then we top it with salsa and sour cream – yumm!
Quiche! Just about any recipe will use up eggs. Here’s one for Quiche Lorraine http://allrecipes.com/Recipe/Quiche-Lorraine-I/Detail.aspx. Molly 2 is the pretty one. I’ll bet you don’t have to dye any eggs for Spring Celebrations–you’ve already got a variety of colored eggs. :)
Sell ’em to friends and neighbors. They’re usually happy to get fresh eggs for a price lower than the store.
I read something somewhere about actually freezing eggs in some manner. Need to look for that. I’ve really got to find a source for fresh eggs. Your chickens are all so pretty.
I have a flock of five chickens. My favorite is a friendly poofball named Bubbles — she’s a barred plymouth rock. I have a wonderful recipe for lemon bars that uses a half dozen eggs, which I will post when I get around to it. BTW, I love your work and blog.
My great- neice raises chickens- she’s 10 yrs old, and my sister has standing orders from her co-workers for thesefarm fresh eggs . I wish my neighbors were raising chickens as I would be thrilled to be able to get a hold of some fresh country eggs!!
CC from MN
We have a flock of 22 hens (& 1 white crested black Polish rooster!). Some of the ladies are from an older flock, but most are new, younger hens. We’ve been getting between 12-15 eggs/day .. waaaay more than our family eats. Luckily, we have neighbors who buy them, friends who barter for them … and … here’s a recipe for your files. This is a family favorite .. my Mom would make it for us when I was growing up.
1/4 tsp salt
1/4 tsp each: pepper, ground nutmeg,
1 lb lean ground beef
1 pkg (10 oz) frozen chopped spinach (sub-cut into “cubes” to help cook faster)
1 large onion, finely chopped
4 eggs, lightly beaten
1 clove garlic, minced or pressed
1 can (4 oz) mushrooms
Sprinkle salt in a wide frying pan over medium-high heat; crumble beef into pan and cook until browned. (Spoon off fat). Reduce heat to medium; add onion, garlic and mushrooms. Cook, stirring often, until onion is soft. Stir in pepper, nutmeg, and oregano; add frozen spinach.
Cover and cook, breaking up spinach as it thaws, until hot and well combined with meat.
Make a hole in the center of the meat mixture; pour in eggs and cook, stirring until eggs are set. Combine well with meat/spinach mixture.
(We put catsup over the top of our own servings as a condiment.)
Makes 4 servings.
A good New York style cheesecake uses a lot of eggs. Try here for egg recipes –
Just want to say these are some of the nicest chickens! No wonder people ‘collect’ chickens. Thanks for sharing!