Anyone with backyard chickens….?
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Processing 280 Chickens – Cornish Cross & Red Bros at Pete and Jen Backyard Bird’s Mobile Poultry Processing Unit
Question by : Anyone with backyard chickens….?
We have recently started receiving eggs from our two chickens. These are the first home chickens we have ever had before. I was wondering if your backyard eggs are different from commercial eggs. I find the whites on the eggs are quite difficult to break up and use in batters and things. If you have this with yours what do you do to thin out the whites for beating. I keep mine in the fridge.
What do you think? Answer below!
2 Responses to Anyone with backyard chickens….?
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Well, the liquid in the white IS mostly water after all, so all you need do is add water, a little at a time, maybe a teaspoon at MOST, and use a wire whisk. This, according to my mom who used to raise chickens and taught me to cook at age 10… By the way, in the Seattle Metro area (20 miles due east of me), it is now completely legal for anyone to raise chickens in their backyard (or on a rooftop), up to 8 anyway, but NO roosters! I heard it on the radio last Friday…
rowlfe
July 19, 2012 at 9:36 pm
the 2only difference between store eggs and you eggs are the that the store eggs are around a week old or so and your eggs are either a less then a day old or more. a fresh egg when you crack it open will stay together and not spread out like your most likely use to, the longer you wait to eat the egg the more spread out the white part will become.
you can mark you eggs with a date with a pen so you know how long you’ve had them the longer you wait the easier mixing them in will be.
Cosmo
July 19, 2012 at 9:40 pm