Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Just the one. Our Rhode Island Red was the first of 6 hens to start laying. The one in the pic is our firstHappy Thanksgiving everyone! I got 8 out of 8 again today, and used 8 yolks to make some butternut squash custard. So I broke even.
Congratulations! Eggs? How many?
I agree with you about the salt. I use my eggs mainly scrambled or in baking. They came in real handy this week making 12 apple bread loaves, 3 batches of chocolate chip cookies and 3 batches of Oatmeal raisin cookies. Gonna see how they do in dressing and pumpkin pie.So I did this last week, with the exception of adding a little salt to each. (I read that on multiple sites that the salt will help keep the yoke from thickening and changing its texture. Supposedly you can use sugar, too.) I took them out of the freezer, thawed them in fridge overnight, and tries to use them yesterday. The salt trick did NOT work. Yoke was thick and rubbery. I ate two anyways, and they tasted fine, but I do not think the rest of my family will care for them since they prefer over easy eggs. I cooked up the rest for my chickens who could use some extra protein due to molting. I can't see that doing eggs this way will work for adding to recipes, like batters and such?
When I froze these eggs, I also took a couple of dozen and lightly scrambled them, put them in a Ziploc, and froze them. I hope they cook up well.
Any advice?![]()