It’s our third year incubating eggs. It is a miracle that I can’t get over. We put these tiny eggs, which can sit for a week or more after they are laid, into a warm (99.5 degrees) and humid place for three weeks and they turn into birds! Nobody is feeding them, they just sit there and grow, all we do is turn them a few times a day. I find that astonishing. I used to think that the yolk became the chick and wouldn’t eat them as a child. Now I know that the yolk is what the chick absorbs for fuel it’s last few days in the shell. That’s why chicks can be mailed soon after they are born with no food or water across the country (we got our first batch from McMurray Hatchery in Iowa). So while we don’t need anymore chickens (28 or so is enough) we can’t help but hatch more. The fun of trying to guess who the mom and dad are (we have about 16 varieties who all look different), holding those fuzz balls, naming each and every one – we can’t resist. Plus the reality is that many will not make it to adulthood (foxes, hawk, dogs, etc). So, as crazy as it is, we have about 38 eggs in the incubator this time, all “due” the 25th of April or so. Look for fuzzy chick photos in my next post!
I guess I’m egg crazy, I even think the egg itself, the pink,terracotta, blue, olive and turquoise tones they have are gorgeous:
Here’s a low fat egg fritata we eat about once a week:
Healthy Egg Fritata:
Heat oven to 350 degrees
Crack 4 eggs and 8 egg whites into a bowl
Add about a 1/2 cup milk
Add any variety and combination of vegetables you have on hand, I’ve tried:
chopped roasted red peppers, olives, zucchini,
chopped mushrooms, broccolli, green onions
sometimes I add chopped ham
add your vegetables to egg mixture, season with salt and pepper and any herbs you like
Pour in large tart pan or pie plate.
Bake for about 40 minutes, testing for doneness in middle. Can be served with green or red salsa.
Enjoy for breakfast, lunch or dinner!