Tag Archive | eggs

Things are looking up in the hen department

Jun16

I got four ex bats last year but two of them died. One just after I got her and another a few weeks back. It was a case of ‘sudden death syndrome’! I fed them all sorts of supplements but they just wouldn’t lay, so I have rehomed them. The two I had left were looking very healthy but I think they were just worn out. They have gone to a nice home with other Warrens and plenty of space to roam.I have just bought four POL pullets, a Speckeldy, White Ranger, Bovan Nera and a Skyline. I am hoping for a good variety of egg colours. Bitten by the bug I am also going to get some Marans. They seem very expensive so I am going to have a bash at incubating some fertilised Maran eggs. Now the females will be for egg production and the males for the pot. If the Skyline lays a blue egg then I should have white, brown, speckled, blue and hopefully very dark brown.

Mums World Famous Lemon Curd!

Oct12

Now my kids would die for this, they really LOVE my lemon curd. Why they like it so much more than any other I dont know, but the stuff you buy at the shops is foul, you just can’t beat the real thing made with good ingredients.

I have done my back in giving Boris his injection! My family came round today to help with some decorating but I couldn’t bend down so made them some lemon curd to take home instead. The fact I have my own chickens helps, but I am really irritated to see that rats have been burrowing into the coup to pinch the feed. This is despite having three cats…who are about to be sacked!

MWF Lemon curd

3 organic lemons

200g caster sugar (superfine)

115g unsalted butter (sweet)

2 large ( US extra large ) eggs

2 large ( US extra large) egg yolks.

Wash lemons, grate the skin and place in a heatproof bowl. Cut the lemons in half and squeeze the juice minus pips into the bowl.

Set over a bowl of simmering water and add the butter and sugar. Stir until sugar dissolved and butter melted.

Put the eggs and yolks into a bowl and beat together with a fork. Pour through a sieve into the lemon mixture and whisk well until thoroughly combined.

Stir the mixture constantly until it thckens and lightly coats the back of a wooden spoon.

Remove from the heat and pour into warm sterilized jars. Cover seal and label. Store in a cool dark place and use withing three months. Once open store in fridge.