Good Morning Folks

Today lets talk about what I do have lots of in the fridge and due to the farm, something that I do have more coming in.. Eggs!

Currently I have both hen and duck eggs coming into the house and there are more to start laying, I have older hens that are start back up after a winters rest, I have young pullets just starting their first lay.

On the Water fowl front, I have older duck hens and four young hens that were raised though the winter, that will start their first laying season this year and I have three year old mated geese that will be laying, plus a lovely and lonely turkey hen as she lost her tom and I have not gotten her another one.

I am planning on letting her lay, sit and then buy day old turkey pullets to let her raise them up and picking a new tom out of the babies to keep back.

Farm Fresh Eggs flavour are outstanding, I throw a bit of hay into each birds pen daily, not only does it give them something to do but eating that bit of green each day helps keep my birds healthy and gives me wonderful yolk color even now in winter.

One large (53g) egg contains 6g of protein and only 70 calories. Canada’s Food Guide considers 2 eggs one serving from the Meat and Alternatives food group.

Eggs have long been recognized as a source of high-quality protein. The World Health Organization (WHO) and other public health authorities actually use eggs as their reference standard for evaluating the protein quality in all other foods.

Eggs provide a complete range of amino acids, including branched chain amino acids (leucine, isoleucine, valine), sulfur-containing amino acids (methionine, cysteine), lysine, tryptophan, and all other essential amino acids.

All B vitamins are found in eggs, including vitamins B1, B2, B3, B5, B6, B12, choline, biotin, and folic acid. The mineral content of eggs also deserves special mention here–not because eggs are a rich source of most minerals but because they are a rich source of certain minerals that can sometimes be difficult to obtain from other foods.

Eggs are a very good source of both selenium and iodine. While many fish, shellfish, and mushrooms can be rich sources of selenium at this time of the year, its harder to come by local fish or mushrooms

I remember times in my 20’s where having a dozen eggs in the fridge meant I had protein to get me to payday when combined with cabbage, onions and of course rice. I still feel the same way when I have eggs in the house, that I have a amazing protein source.

As I do not have anyone in milk yet and I have limited fresh milk in the fridge,  I will certainly not be making cheese anytime soon.. I have some cheese in the fridge but not a lot.

Time to start a nice big batch of Salt Cured Egg Yolks to make a mock cheese for pasta use during this pantry challenge.

Given how important eggs can be and their endless uses, I think I will do at least one egg based recipe per week of the Pantry Challenge in some form or way.