Friday, February 1, 2013

vacations are for hens

5 dozen of fresh eggs this week
 Our hens have finally awoke from their long winter's rest of non-laying. It crossed my mind that maybe they had forgotten how to lay eggs. Was laying an egg like riding a bike..were they always going to know how or was this something they were going to have to relearn? I had no idea..all I knew was that for several months I watched 60 plus hens scurrying about, foraging, grazing, nesting, sunbathing and cackling..with no eggs in sight.
chicks from the past
I thought I had planned very well. I hatched chicks every few months the past couple of years, always hoping to keep a young batch of layers going. But apparently this past winter, when the older girls went on vacation and rested...the younger ones went too. Instead of pitching in and pulling their weight around the farm, it appears they fluffed up their feathers, grabbed their favorite coffee mugs, some good reads and kicked up their feet. If only I had known..I would've joined them!
the girls are back in town and they brought eggs

Egg-septional  Egg Info

The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors. Storing them in their cartons helps keep them fresh.

Eggs are placed in their cartons large end up to keep the air cell in place and the yolk centered.

Eggs age more in one day at room temperature than in one week in the refrigerator

Eggs can be kept refrigerated in their carton for at least 4 to 5 weeks beyond the pack date.

A hard-cooked egg will peel more easily if it is a week or two old before it is cooked.

To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.

A cloudy white is a sign of freshness, not age, because of a high carbon dioxide content put in when the egg is laid.

If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.

A greenish ring around a hard-cooked egg yolk is due to either overcooking or a high iron content in the cooking water. This can be avoided using proper cooking time and temperature, and by rapidly cooling the cooked egg.

In cooking, eggs are "the cement that holds the castle of cuisine together." because of their ability to bind, leaven, thicken, emulsify, clarify, and more in all types of recipes.

The egg yolk and white separate best when cold. Egg whites will beat to a better volume if they're allowed to stand at room temperature for 20 to 30 minutes before eating.

A fresh egg will sink in water while an older egg will stand up. As the egg gets older the air space in the egg increases causing it to float.

The stringy piece of material in the egg is not an embryo but rather a special protein called chalazae which acts as a shock absorber for the yolk so it doesn't break

Eggs contain the highest quality protein you can buy. Egg protein has just the right mix of essential amino acids needed by humans to build you own tissues. In addition, eggs have thirteen essential vitamins and minerals

Eggs contain the highest quality food protein known. It is second only to mother's milk for human nutrition.

Egg yolk is one of the few foods that contain Vitamin D

Egg yolk is the major source of the egg's vitamins and minerals.

A large egg contains only 75 calories and 5 grams of fat.

Egg yolks are one of the few foods that naturally contain Vitamin D.

Eggs have no vitamin C because the chick can produce it from food it eats.

 the incredible edible egg jingle

You can download the jingle and use it for your ringtone here...why not :) Ringtone