Now that the days are growing longer and, hopefully, warmer, the hens have really been busy. Just last week eight dozen eggs were brought into work, and there are more and more glorious shades of olive, pale green, and aqua all the time. I really long for the day that I can have my own hens, but until then I am happy someone else is happy raising heritage breeds!
|All shapes, sizes, and colors. I, of course, wanted to blow these out for Easter decorations.|
|And blowing out eggs means either a lot of baking, or a lot of easy, cheesy, crustless quiche. Look at the brightness of those yolks! You don't get that at the grocery!|
|I made two. This one was mushrooms, spinach, and Swiss. The other was grape tomatoes, Kalamata olives, and Parmesan.|
|A baker's dozen of brown eggs went into the pot to hard boil. Martha taught me long ago to cover with an inch of water, bring to a simmer, remove from heat, and cover for 11 minutes.|
|Remove to an ice bath and cool...and then put them in a bowl to store in the fridge.|