Eggs and citrus

Frosty mornings

Frosty mornings

Despite the cold nights and frosty mornings, all four of the hens have decided that they are going to lay (Lorna had a year off – June 2013 to June 2014 – but is fully back in the swing of things now despite being about five years old). This means that we have eggs. Lots of eggs. The newbies are laying pretty much every day and the other two every few days, so that’s about 20 eggs per week. We are genuinely delighted that they are all doing so well, having lost two of our flock late last summer, it’s good to know that the remaining oldies and the new girls are happy and healthy.

Happy hens this morning

Happy hens this morning

Having had a bit of an egg famine in recent months, I had got out of the habit of using them, but I’m remembering what to do with them now and trying out some new recipes. You can always find homes for eggs, but it really is good to be able to make use of them at home; and with so many available this does require some creative thinking. This is where reading other people’s blog posts can be particularly helpful. For example, I was delighted to come across Anne Wheaton’s post the other day about making Seville orange curd. I am not a fan of marmalade, but I really like citrus curds. They only store for a limited time, but Anne’s recipe is for a single small pot and uses one egg – perfect, and adaptable for other citrus fruits too. So, on Friday I made a pot, and as you can see we have already been tucking in:

I also returned to an old favourite – lemon cake with lemon icing. This recipe is from the first Hummingbird Bakery cookbook. It’s supposed to have poppy seeds in, but I don’t bother; and this time I made it with soft brown sugar because I realised once I’d started that I did not have enough caster sugar. It’s a marvellously light cake because you beat the egg whites and then fold them into the mixture right at the end just before baking. You don’t use the yolks, but I’m planning ice-cream for later in the week… a recipe that, coincidentally, requires exactly the number of yolks I have left over.

In addition, we had bacon and egg butties on Friday and waffles for breakfast this morning… even so, I think there are probably the same number of eggs on the eggskelter as when Mr Snail arrived home for the weekend. I see omelette in my future!

Lots of eggs

an eggskelter… in case you didn’t know what one is!

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21 Comments

  1. One day when we finally move I would love some chickens! I made orange curd as per Annie and I can confirm it is gorgeous! Today I raided our freezer and we had bilberry meringue pie! Pancake day soon too!

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  2. sarahfoto

     /  February 8, 2015

    mm cake looks yummy! I didnโ€™t know what an eggskelter was but now I need one!

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  3. Well, that’s been a very creative week. I wonder what you can think up for this week apart from that lovely omelette in your future.
    xxx Huge Hugs xxx

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  4. I always buy free range organic eggs and, due to cost, use them sparingly. In recent months I have been the fortunate recipient of a continuous supply of homegrown free range, incidentally organic, eggs and the difference is amazing! I had no idea that fresh from wherever-the-heck-they-are-laying-today would make such a difference. And I know which hen laid which egg too – isn’t that a special bonus!

    I adore lemon curd and haven’t tasted it in years! I shall follow the link and see what I can find ๐Ÿ™‚

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  5. Ann Owen

     /  February 8, 2015

    I love piperade. It’s basically egg-fried veg; fry some onion, garlic, tomato and whatever else is lurking in the veg drawer. Add basil or tarragon. Serve with crusty bread for lunch. That takes care of about 2-3 eggs per person!
    XXX

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  6. Like you, I’m not keen on marmalade – but citrus curd . . . . Yummy! ๐Ÿ™‚
    It’s great that your girls are still laying and, although you might have a bit of a glut at the moment, I’m fairly sure you’ll come up with some more wonderful ways to use the eggs – that cake is an awesome example! Lol
    I’m also totally envious of your eggskelter – it’s wonderful! ๐Ÿ™‚

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  7. I’ve never had orange curd, but it sounds yummy. I’ll have to try it some day.

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  8. When I had the Girls and too many eggs, I’d make a huge pan of frittata using cooked rice and whatever vegies I had in the garden, bound together with loads of beaten egg. The first portion would be lunch, and the rest would be portioned and put in the freezer. It works quite well. The other recipe that eats up eggs is my Jaffa Torte: 8 eggs in one cake! That orange curd looks lovely – I make my own lemon variety, and this year, unless I’m much mistaken, I’ll have limes to spare as well!

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  9. Loving the dragon!!

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  10. I’ve always fancied having chickens, etc but hat isn’t to be. Fresh eggs, I’ve had. Need to find them here in my new area. I have never seen an egg skitter. Don’t you have to keep eggs in the fridge? I’ve learned some very interesting stuff today. Thank you.

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  11. Happiness is truly ‘egg shaped’ in this lovely post. I love your hens and would love to have some of my own, but seeing a fox slink into the cottage garden last night confirmed that I would not risk it.
    Beautiful curd and cake!

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  12. Be still my heart – an egg skelter! Never heard of it but I love it! Oh, I wish I had chooks to fuss over. I’d cuddle them a lot and marvel at their fresh eggs. Your cake made my mouth water! Yum! Yum! xoxoxox

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  13. We got 4 eggs from the banta, (plural of bantam) chicks we hatched last summer on Thursday meaning we got the one in sixteen shot of all girls! Lots of tiny hard boiled eggs for curries, salads etc.

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  14. That egg skelter may be the coolest thing ever! I never heard of such a thing but it’s really perfect. And now you have me craving citrus curd–it’s so lovely and decadent.

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  15. I wish I could share…I have 8 dozen eggs in the fridge, 1 of them blue duck eggs. Lovely share for the orange curd and am going to have a go at a few different citrus flavours. I wonder if you can make ‘curd’ out of other fruits? I am in awe of your egg skelter!

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