We get a lot of eggs from March through May as spring comes on, and the days get longer and warmer. A few hens generally go broody, which means they stop laying for a few days to a few weeks. Caroline and Ella have hatched clutches for us so they are also out of commission when they are sitting on the eggs and then raising the chicks.

Now that we have about 20 chickens (most of whom are hens), we actually end up with too many eggs. We sell a few to friends, generally 1-1.5 dozen per week, but we still have too many.

In contrast, the hens really slow down from early November until around New Year’s. Conversely, the days get shorter. In addition, the chickens generally molt in late fall and early winter. It seems a bit strange to molt then, given that the feathers keep them warm. Overall, these factors mean that the hens lay much less so we generally get 0-4 eggs per day from sometime in November through early January.

This spring we tried an experiment–or (wait for it) an eggs-periment. [laugh track goes here]

We tried freezing four eggs (cracked) in a freezer ziplock bag. Turns out, The Internet Advice says that you are supposed to scramble the eggs before putting them in the bag. I just cracked them and dumped them into the sack whole.

About 10 days ago, we started eating the stash of frozen eggs from the spring. The yolk consistency once defrosted is, admittedly, a bit strange. The yolk is fairly solid and firm. I really have to smash it with a fork to break it up. The “scrambled” egg “liquid” is less liquid-y thanks to the more solid yolks. As a result the consistency of the cooked eggs is a bit atypical, but the eggs basically taste the same. And, really, who cares.

The cool thing about this eggs-periment is that we can now extend our very local egg consumption more year round, rather than buying eggs for most of November and December. I wouldn’t serve our scrambled eggs to the Queen of England, but she’s not coming over to the farm anyway.

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