lemon curd
7 March 2008 by colouritgreen
All of a sudden we have far too many eggs. We only have four hens, but now they are all laying, even with the cream legbar having the occasional day off, we are getting more eggs than we normally eat. This is not a problem.
It is just that we are not geared up to eat lots of eggs, and have to change our ways, whilst they are coming in, and find ways of preserving them for the less egg days. I’m starting to freeze some, beaten, in batches of two or three. These work perfectly well for cooking; quiches, cakes etc.
Just mentioning the egg glut, has resulted in a couple of people expressing an interest in buying some eggs. I will have to follow this up.
Yesterday I made lemon curd. Really delicious, really easy to make. It doesn’t last like jam does, but given the way the pan was licked clean.. that is really not going to be an issue. Uses three eggs.. so I just have to make more!
However, the moment the phrase ‘too many eggs’ passed my lips, the buff leghorn, the best layer we have, has promptly gone broody. I’m thinking she is fairly thick too, as she is sitting on an empty nest.. either that or she is poorly again.. but she looks broody to me.
So, a colleague of himself’s is letting us have some fertilized eggs, but we cannot collect them until mid week, I wonder if she will still be broody by then?
I looked at the lemon curd recipe but am unsure as to whether it’s the lemon zest or the lemons themselves that are chopped and used. Help!!
Glad you’re finding ways to use up your eggs
sorry - that wasn’t very clear… I have changed it now.
I meant chop the zest up small, add the juice.. throw away the pith!
Yup - egg use is now exceeding egg income!