Our Eggs

Going from four hens that hadn’t laid eggs for a couple of years to twenty-four hens that lay between fifteen and eighteen eggs a day is life changing. But, then again, that’s why I got so many birds in the first place.

Learning what to do with that many eggs daily was a challenge but I did find several fabulous recipes. They range from boiling to preserving to pickling eggs and from savory to sweet dishes ready for any meal: breakfast, lunch, or dinner. What an array of ways to serve eggs. I had no idea. Eventually, I’ll share some of those recipes with you. But for now, I want to show you our jewels.

(Mouse over the photos to learn more.)

This sampling is of our daily supply
This sampling is of our daily supply
The cracked shells are washed then mushed into very fine shreds.
The cracked shells are washed then mushed into very fine shreds.
The shreds are washed again, then set in the sun to dry for two or three days before being served to our birds.
The shreds are washed again, then set in the sun to dry for two or three days before being served to our birds.

 

The washed, crushed egg shells are mixed with a bit of diatomaceous earth (DE) then blended in with their high protein grain as often as the shells are available. I also feed the birds dried meal worms almost every day. They seldom let me OUT of the chicken yard without serving them.