Posts Tagged eggs

Ingredients for simple baked custard for 12 desserts.

People with hens have to be creative to use all the eggs that their hens produce in the spring. This late winter and spring, I actually had an excess of eggs. And that was when only three hens were laying. While I love giving eggs to people who really appreciate the goodness of fresh eggs, I usually end up giving away the best of the best. Ones that are jumbo and don’t have blemishes. I end up with seconds. Doesn’t make sense. With only three hens, I’ll make an effort to use the eggs myself.

We use our eggs in all kinds of ways. We like egg salad sandwiches, deviled eggs, huevos rancheros, quiche, omelets, poached eggs, and eggs Florentine. I’m going to make a soufflé as soon as I get up the nerve.

Since we needed some comfort food after loosing Tulip, I went back to an old egg recipe for a dessert that turned out to be a hit at a recent potluck: baked custard. People my age have fond memories of Mom (the depression era kind) serving egg custard for dessert. Smooth, creamy, rich, topped with a mound of whipped cream, takes you back to a simpler time, before Ben and Jerry’s and chocolate mousse. This easy-to-make recipe is the basic kind. I didn’t get it off the internet (those were all altered with flavors and additions). This was out my old Better Homes and Garden “New Cookbook”. You remember, the one with the red plaid cover. Anyway, I tripled the recipe for the potluck but the one below is fine for 4 people. Double for 6-8 servings, and enjoy. Beware, some people may want seconds.

Ingredients:

• 4 eggs
• 2 cups whole milk
• ½ cup sugar
• 1 teaspoon vanilla
• ¼ teaspoon salt
• Ground nutmeg (optional)

Directions:

Baked custard for 8.

In a medium bowl, lightly beat eggs. Stir in milk, vanilla, and salt. Place one-1 quart casserole or six 6-ounce custard cups in a 13x9x2 inch baking pan on an oven rack. Pour custard mixture among the custard cups. Sprinkle with nutmeg.

Pour boiling water into the pan around the casserole or custard cups to a depth of 1 inch. Bake at 325º until firm and a knife, inserted near center comes out clean. Serve warm or chilled.

To unmold chilled individual custard, first loosen edges with a spatula or knife; slip point of knife down sides to let air in. Invert onto a serving plate. Top with whipped cream if you wish.

Our youngest granddaughter visited with the hens for the first time this weekend. At 20 months, she’d had no previous experience with chickens and showed no fear. She fed them, walked among them, examined the feeder and waterer, collected the eggs from the egg boxes (only breaking one), and in general, seemed to accept the hens as just another curiosity in a world of curiosities.

Hens and children are curious creatures.

Most of our little granddaughters have met the hens at some time in their lives. None have feared them, but some are more comfortable with them than others. The hens have their own unique reactions to these miniature humans. As we know, children move more quickly than adults. The hens are on their toes when children are near, ready to leap out of reach of the toddlers at any unexpected movement.

The hens circle around the tiny humans, sure that a bit of corn or lettuce will eventually be offered. Some of the hens are shyer with newcomers, than others. Daisy and Rosie will allow themselves to be offered to the youngsters for petting. We can easily pick up these two and let them be petted. They appear to relax as they are stroked, waiting patiently for the ordeal to be over.

We often describe Sweetpea as “Auntie Sweetpea”. She worries aloud about these strangers who’ve invaded her space. Tulip is standoffish, and the two Wyandottes are sly creatures, giving the little humans wide birth.

We built the nest boxes so that we can collect the eggs from outside of the henhouse by lifting the hinged lid and reaching down into the nests. Although this little child is too young to grasp the concept that hens lay eggs, she still expressed delight in finding a hidden egg waiting for her. Who doesn’t?

If you would like to visit with the hens see our home page.

Deciding which breeds of chickens you want for your backyard chicken project is a pretty important decision. There are books and magazine articles on the subject and I found the hatchery catalogues to be  quite helpful (and fun to browse through) as you plan on which breeds would fit your needs.

Before making a decision on breeds for you, ask yourself a few questions. Are you raising chickens for eggs, meat, or pets? Do you want steady layers, calm birds, pretty birds, show birds, or just plain sweet birds. Do you have space for the larger breeds or would you prefer a flock of the small bantams? Do you live in a climate that has extremes that may threaten the health of your chickens? Some breeds are called “dual-purpose” breeds so if you put in a “straight run order”, meaning there will be both hens and roosters in the arrival, you will be able to butcher the roosters for meat and keep the hens for eggs. Hey folks, this is the real world!

Now I can only speak about raising chicks for egg layers because this is where my experience lies. When I was searching for the right breeds, I knew what I didn’t want. Growing up we had Leghorns for big beautiful white eggs. They were “flighty” birds and nervous and didn’t make cuddly pets. I knew I was only getting 4-6 hens, and that there was a real chance, that with a calm breed, I could make egg-laying pets. I’d had bantams before, and while they were great at cleaning up bugs in the garden and taking care of chicks, they were “broody” and not the best of layers.

Six Pullets at 12 Weeks

I finally settled on six beautiful, calm (most of the time), self-reliant breeds. They are considered ideal free-range chickens because they are good foragers. I chose an Orpington, Plymouth Rock, Rhode Island Red, silver-laced Wyandotte, golden-laced Wyandotte (all lay large brown eggs) and an Ameraucana (who lays designer olive-green eggs). All of them lay about 5 eggs a week except the Ameraucana. She only averages every other day; but hey, they’re green!

We don’t have a rooster because we have good relations with our neighbors and I want to keep it that way. Roosters are an asset because they are protective of their hens and keep order in the flock. But they do not effect egg-laying. You will still get beautiful, tasty eggs without a rooster in your flock.

Do your research before getting your chicks. Do not get more than your coop can handle (see my article on “A Problem Chicken” that was published in a local newspaper), and nurture them as they grow. A little planning in the beginning can prevent unhappy situations for both you and your hens.