Someone at church last week asked me how many eggs we go through in a week. I had to think about it. My off-the-top-of-my-head response was three to five dozen per week.
Some weeks we eat more, simply because we have more. Then there’s the weeks when Mr. Caffeinated decides that there needs to be an end to the ongoing angel food cake shortage, and there’s 18 eggs right there. Some weeks, I have urgent requests for eggs, so we choose other menu options so that we can take eggs to others.
Last week being an average week, with no exceptional requests on the horizon, and no cake extravaganzas in the works, I decided to track how many we actually consumed.
We ate thirty-nine! Four dozen also made their way to other families’ refrigerators.
One morning we had scrambled eggs. One evening we had quiche, and another night we had fried rice. All of these dishes use a minimum of six eggs. All the others were just here and there – a couple for bread, a couple for custard, a few hardboiled for salad.
Would we eat as many eggs if we didn’t have chickens? Probably not. But since we have them, they’re a healthy source of protein, and we have complete control over what’s gone into them. Our hens are currently eating a mix of organic pellets from Rogue Feed, purchased through Azure; organic, soy-free broiler feed from Scratch-N-Peck, left over from raising broilers last summer; kitchen scraps, and all the grass they can scavenge. I tell people, “I don’t miss having a garbage disposal, since my current ‘disposal system’ gives me fresh eggs.”
Viva les hens!