We have a lot of eggs.
This week we gave away about two dozen to friends, and we still have that many left. And tomorrow, there will be more, courtesy of our feathered friends Amy, Bowie, CeeCee and Bolt.
We have three varieties of hens: a Red Star, a Black Star and two Easter Eggers. The Red Star is named Amy, and she is truly an egg laying star. She continued to lay all winter, contrary to everything we’d read. The other three took a few months off, but not as long as we expected, even without supplementary lighting.With our busy schedules this time of year, we aren’t cooking as much as usual, and even with weekly dinners involving eggs of some description, as well as occasional cakes, waffles or crepes, it’s just not enough. Which is where Scotch Eggs come in. Not only are we able to make use of a lot of eggs all at once, they are perfect for those weekday breakfasts we never have time for, taking on hikes or packing in lunch boxes. Plus, we really like them.
In the ‘old days’ when I had more time to cook, I would have purchased unseasoned pork, added my own custom seasonings and whizzed up crusts of homemade bread for breadcrumbs. Maybe someday I’ll be in a position to do that again, but that day isn’t today. Now I just buy a packaged sausage meat my family likes, and some decent breadcrumbs and call it good enough.