The first home-laid eggs had both rich-tasting yolks and whites
Up until Wednesday the chickens had laid eight eggs. Varying in size from creme egg small ones, to proper shop-bought large ones, we’re now getting two most days. Sometimes they’re large, and sometimes, not so, but the laying ladies are making good progress, although we still think Gerry has to actually lay anything. Maybe her ongoing cold is holding her up, although she seems to be suffering less, with her sneeze now almost undetectable.
And so it was on Wednesday that we decided to eat the first home-laid eggs, before we get overrun with the things. We though that soft-boiling them for only a few minutes was the way to go, as with no condiments and just toasted bread for dipping, we could really appreciate how they tasted.
We weren’t wrong. Rich in both colour and taste, the yolk was runny, and even the whites tasted better than shop-bought free-range eggs. How much was psychological? I don’t know, but as we’ll soon have egg boxes stacking up in the kitchen, I hope the neighbours will find them tasty, too.
Tags: Chicken-keeping