So, I know so many bloggers have hens and have already marveled in the oddity that is a “double yolker” but we’ve only had our girls since October and when we gathered that GIANT egg we were giddy with delight over what was inside.
On the left is the giant D.Y., in the middle a regular egg from one of our Bovans and on the right, a pretty blue egg from one of our Ameracaunas.
Here is what I think –
life is so stinking difficult and emotionally painful you HAVE to marvel and celebrate the little, teeny things along the way or else you will spend the entire time waiting for life to “get better” and you miss so many fun moments and so…
we celebrated our Double Yolker like it was a veritable Golden Egg!!!
I am often asked, “What do you do with all those eggs?”
“Do you ever have any extra?”
To which I ask,
“Have you ever seen my kids eat?”
Each time they eat, like my sister says, “You’d think they had never eaten in their entire lives.”
Actually, with food prices, it’s getting a bit scary!
No, we get eight eggs a day and I think I have only given 4 dozen as gifts since October.
Here is a delicious recipe full of eggs, EIGHT in fact, from the insightful, delightful Mireille Guiliano.
I could not imagine how it would taste much different than my crustless quiche but boy was I wrong. I was also concerned by the name because I am not a big fan of the dessert “flan” but I had all the ingredients and soon had the accolades of thanks from everyone in the family too- They LOVED it!
With asparagus season right around the corner, I thought you might love it too!~
This and other fabulous recipes can be found in the classic
“French Women Don’t get Fat”
You will need:
16 stalks of asparagus
4 ounces of bacon, coarsely chopped
2 cups of milk
1 cup of heavy cream
8 sprigs of Chevril minced (I didn’t have it so I used Thyme)
Salt and pepper freshly ground
Cut off the tough ends of the asparagus (about 2 inches). Peel it and boil is in salted water for 5 minutes. Drain and let cool. Chop each stalk into 2 or 3 inch pieces.
Sauté the bacon ’til crisp. Drain.
Combine the eggs, milk cream and half of the chevril. Season with salt and pepper. Preheat the oven to 350. Pour the egg mixture in a 9 inch pie dish, 2 inches deep. Sprinkle in the asparagus and bacon. Bake for 15-20 minutes*, til the custard is set but not dried out. Serve immediately with the rest of the chevril.
*I don’t know what planet she makes this on, but I had to bake it for at least 40 minutes to get it set – monitor it for best results, keep an eye on the middle.