Do you love chickens? Do you love eggs? I totally love my chickens! Hubby only loves them when they stay in their yard not on our deck or in the garage or staring at us through the glass door while we eat. 🙂 Yeah, I can understand that but keeping them in their house and run makes me sad sometimes. The girls look at me, pressing their little faces against the wire, saying let us out to play!!! Ok no of course they did not say that but it was implied!

Good Old Henrietta - head honcho!
Good Old Henrietta – head honcho!

I do let them out for a few supervised hours of the day and vary the time so the hawks can’t figure it out. Last year, we lost 4 chickens to hawks in a period of 3 days. I was extremely sad. :(… Even though they are just livestock, the hens are still God’s little, amazing creatures that provide us with eggs and entertainment. Watching them chase bugs or find a cool patch of dirt to scratch and roll in is fun. Yep I am weird…this is not the first or last time I will say it. Come on, you got to admit the chickens are not the smartest creatures and I swear they are ADHD because they see a bug…oh wait, let’s run to that plant…oh no a butterfly…a crinkle of a plastic bag…then sometimes the hen looks up and around,”where did everyone go?” or “what was I doing” and they run off to find a friend.

Everyone must get along well on our farm.

Chickens are fabulous at turning a compost pile for you too! I never turn mine, they scratch and scratch and mix it all up and in just a few hours it turns into a beautiful pile of black dirt! Love it!

Egg production from our girls has been pretty, darn good! We average about 4 eggs a day from the 6 hens but somedays we actually get 6! Amazing because Henrietta is almost six years old!!! Mrs. Brady(Fat red hen) and Alice(gold and black) are maybe 14-15 month old and the triplets, as we call them, Marsha, Jan and Cindy are just under a year. I have no idea of the breed of the trio so if anyone knows please tell me. They are not Rhode Island Reds like fat Mrs. Brady.

So with all these eggs, I must get creative and see what I can come up with to cook. In the summer, I have no problem using all the eggs with baking for the Farmers Market but in the winter, we usually have extra so I use them and give some away.

What do you do with all of your eggs? Share some recipes and I will post them here for you or link up to your blog!

I found this recipe for a yummy quiche,minus the bacon for me. Might make it with half bacon, hmm….

It is from the Foot Network

Cremini Mushroom, Bacon, and Shallot Crustless Quiche

From Food Network Kitchens

Prep Time:
20 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
50 min
1 (9-inch) quiche, 6 to 8 servings


  • 8 thin slices bacon, about 6 ounces
  • 4 tablespoons unsalted butter
  • 1 pound cremini mushrooms or a combination of cultivated and wild mushrooms, trimmed, cleaned, thinly sliced
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 6 medium shallots, finely chopped, about 1/2 cup
  • 1 clove garlic, chopped
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 cups half-and-half
  • 2 large eggs
  • 2 large egg yolks
  • Freshly ground black pepper
  • Generous pinch freshly grated nutmeg
  • 4 ounces grated Gruyere or Swiss cheese, about 1 cup
  • 2 tablespoons snipped fresh chives


Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.

Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.

Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

Copyright 2009 Television Food Network, G.P. All rights reserved

You May Also Like