How do you use up little tiny pullet eggs?

[greensandjeans]

Quote:
This is really helpful! Thanks! 3 of our 4 hens started laying in the last month and so we have many small eggs. I've been using them at 2 to 1 but this is a bit more precise, especially as the size of their eggs change.

 

[Casey3043]

I'm thinking that egg size, especially with young hens just starting to lay, has a lot to do with breed and not very much to do with the age of the hen.

My first hens were the old fashioned breeds, RIR, Barred Rock, etc and some hybrid sex link egg producers. All their eggs were large from the get-go. My last group, 18 months old now, were all different breeds from the those in the first two groups. These new ones, SLW, GLW, Black Australorp, and Speckled Sussex, laid all the tiny eggs. Now I am getting medium to large eggs for the most part, with a few small ones still showing up every week. Some are VERY small. I don't mind them, just don't put them in cartons to give away. I use them at home for eating.

It's true that it's harder to measure them into a recipe, so I mostly use them in a batch of scrambled eggs or French toast or meatballs.

 

[debs_flock]

Quote:
It's the wall of the pumpkin that's used in making pumpkin butter, not the insides.

However, it's no longer considered safe for a home canner to can pumpkin butter. It's perfectly fine to make it for fresh use, stored in the refrigerator. Or you can store it in the freezer. I wouldn't want to mess with a potential problem.

Further reading on the topic here -
http://www.foodinjars.com/2010/10/canning-101-why-pumpkin-butter-cant-be-canned/

Canning safety comes first, it only takes one mistake to kill you

Deb
(a diehard canner, but I hope to not die from it!)