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Posted to rec.food.cooking
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2 of 5
In article >, penmart01
@aol.com says...
>
> On Thu, 13 Sep 2018 18:08:44 +0100, Janet > wrote:
>
> >In article >, penmart01
> says...
> >>
> >> On Thu, 13 Sep 2018 04:35:10 +0100, Janet > wrote:
> >>
> >> >In article >, says...
> >> >>
> >> >> * Hens laying now , that is . Well at least 2 , might be more but today
> >> >> we got 2 eggs . Which brings me to a question . In the not-too-distant
> >> >> future we're going to have more eggs than we can eat . Has anyone here
> >> >> preserved eggs by beating them then freezing ?
> >> >
> >> > Yes, I often did that when we kept chickens and had a glut of eggs. I
> >> >found it more convenient to beat and freeze them in small batches (2 or
> >> >3 eggs). Then you can defrost as many as you need to use for scrambled
> >> >eggs, omelettes, custard and cake baking etc.
> >> >
> >> > If you have a dog, then a raw egg twice a week is a treat they enjoy.
> >> >
> >> > Save all the empty egg shells, bake them when you have the oven on for
> >> >something else, then crush them into grit and feed it back to the
> >> >chickens. Extra calcium keeps their bones and egg shells strong.
> >>
> >> Pickled eggs will keep on the counter top for months.
> >
> > I like eating pickled eggs, but you can't make them into cakes,
> >omelettes, custard etc.
>
> It's meant as a way to preserve the glut of eggs, and meanwhile the
> hens are continuing to lay more eggs for other purposes.
The point of storing a glut of eggs is to have eggs for general use
when chickens go offlay in winter. Then there's a resting period when
they produce no eggs at all.
Janet UK
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