ChattyCathy wrote:
> Our young batch of hens (finally) started laying, they are about 21
> weeks old now, so I have plenty of 'pullet' eggs at the moment - in
> fact all my egg trays in the fridges are full <veg>, and I am now using
> up old egg cartons that I have been hoarding for this purpose. Five of
> them are laying every day now, which should go up to about a dozen a day
> in the very near future - there's 14 of them). I will, of course, be
> giving some away to family and friends, but that's still going to leave
> quite a surplus until I can find somewhere to sell them off...
>
> So... I want some ideas on how to use them up.... recipes/suggestions
> anyone?
>
> BTW, to give you an idea of 'how small' they are at the moment you can
> take a look he
>
> http://www.recfoodcooking.com/images/2202.jpg

Yesterday the kids and the dogs and I drove out to Canine Country to
purchase my Christmas present - a full membership. It is, in fact, a
country club for dogs and their people. 225 fenced acres with trails
for hiking, a pond with a gravel beach for swimming and a regulation
dock for dock diving, sheep for herding, agility and flyball. They've
got homing pigeons for use in training hunting dogs - the dog points,
the hunter triggers some sort of mechanism and the birds come exploding
out of their cages, then fly back to their coop.

And, just for the fun of it they've got a big flock of beautiful
bronze-colored laying hens (and a couple of roosters that I'm scared
of). They eat bugs and grass and pretty much anything they can scratch
up in the fenced yard, along with commercial chicken chow. I don't know
if that counts as free-range or not but they've got pretty good lives,
all things considered.

The woman who took my check and application handed me a carton with a
half dozen petite brown eggs and said there were probably more by now,
if I wanted to drive up to the barn and check.

So we drove up there and sure enough, collected a half dozen more out of
the nesting boxes. Tres cool. My daughter picked one up and grimaced.

"Ew. It's warm."

"Yup. Fresh out of the chicken's bottom."

"Oh, thank you so very much for that."

This morning I made a cheese omelet with five of them. Smaller than
store bought, about the size of those in the OP's photo, but the yolks
were a much deeper gold, almost orange. Excellent flavor, too. Worth
reserving the fresh eggs for use in omelets and scrambled eggs, and
using up the store bought ones for baked goods, etc.