Our chickens have been laying eggs for us since September 20th and earlier this week, we got our 100th egg. Not all of the eight hens have begun to lay; two of them are still holding out, but we're getting more than enough eggs to keep us well supplied.
We got another giant egg on Tuesday.
This was the second time for this and both contained two yolks. It's fairly common when hens first begin to lay.
|One egg, two yolks|
Many of the eggs end up in the pan, scrambled. I make them like my mother did and like her mother did before her. What's to scrambling an egg, you say? Ah, there are scrambled eggs and then there are scrambled eggs. No, no peppers, no onions, no cheese. Those would make them akin to an omelet. It's much more simple than that. But it makes all the difference in taste and texture. And anyone who knows Picky Me knows that I'm all about texture (next to taste) when it comes to food.
The secret ingredients? Flour and a little milk. That's it. I don't like wet scrambled eggs. Ick. I'm not sure why the milk is added, but the flour gives the eggs body. Make sure you don't mix it in so much that you can't see it anymore. You want little islands of flour floating in the eggs.
2-3 T flour
Remember that eggs continue to cook a little bit after they've been removed from the heat, so if you like your eggs a little less done, don't let them brown.