This week one of our new chickens laid the smallest chicken egg I have ever seen, well we think it is one of the new chickens. Above is a comparison with one of their regular eggs. If it keeps on laying them that small I might be able to sell them as gourmet eggs to restaurants but it’s likely it is because it is her first egg. Does anyone know? All of our chickens are hulking great Orpingtons but we do have one little chicken who looks a bit like a Bantam but she hasn’t laid since we adopted her and we think she is rather old anyway. It’s nice that our chickens are now laying, having adopted older abandoned chickens we were beginning to think we had acquired new pets and the most expensive free range eggs around with two a week from five hens. Not that we minded, they are very entertaining to watch, very sociable and keep the weeds in the garden down. Below is Beryl, not the best pic of her but at least you can see how big she is and she isn’t even the largest of them.
What better way to enjoy fresh eggs, a nice simple omelet with lots of herbs and some sheep feta. Use any herbs you prefer but lots of them, I used parsley and mint from the garden and coriander but basil would also be good. Then add your favourite cheese, I chose a sharp sheep feta.
Ingredients for one omelet
2 free range eggs
large handful of chopped mixed herbs
a handful of your favourite cheese (I used sheep feta)
Whisk two eggs in a bowl and add the herbs. I did not add any salt since my feta would be adding enough salt but you go with your own preference.
Place a small cast iron or non stick frying pan over a medium heat and add a glug of oil. Let the pan get hot so it sizzles when you put the beaten eggs in, helps to prevent sticking.
Add the herby eggs and cook for a minute or until brown underneath.
Add the cheese and fold one half over.
Turn heat down to low and cook until the centre cooks through, although I like mine a little soft still.
Serve straight in the pan and enjoy!