As the weather gets colder I seem to cook more breakfasts. My favorite is a not-omelet with whatever ingredients I have at hand. Sometimes it’s scallops and shrimp, other times it’s sausage. At some point I’ll get pictures of the non-omelet process to share.
Chickens go through a laying/setting cycle that contributes to our very occasional lack of eggs. Part of the derth is related to having free range chickens and dogs who love eggs . . . when they can find them. Because smart hens hide their eggs where dogs and people can’t find them, we have a fairly consistent supply of new chicks to offset those lost to old age and/or picked off by scavengers when the dogs get inattentive.
The eggs we get range in size, shape and color because our flock is a real mix of breeds. We have medium to small hens that are part barred rock, australorp, banty and something with feathered feet. We now have a silky rooster who was added to our flock by a family member. The one baby we’ve been able to identify as his looks more like a grouse than a chicken. Very cute.
The difference between our eggs and those that come from the store is really obvious when they are cracked into the same bowl. The store bought egg is yellow. The free range chicken egg yolks ranges in color depending on the age of the chicken and what they’ve been eating. The richer the color, the higher the nutrition.
The store bought egg in the bowl was a grade A large brown egg. You can see one of our eggs is slightly smaller and one is quite a bit bigger.