Like a number of lowcarbers, I keep chickens. I live in a rural area where chicken-keeping is even kind of expected. In the spring, we chicken-keepers get showers of eggs, some of which we can put in incubators to make new chickens.
Last year, all but one of my chickens died in a winter storm, and neighbor provided me with some fertile hatching eggs. They hatched out in good proportions— I have 5 hens and a rooster. They live with my gander, Attila, who protects them from predators and chases the cats away from the chickens. My shy little mommy-cat Moxie hisses right back at him, though.
You can’t get organic eggs unless your local feed mill carries organic chicken feed. Mine doesn’t. Even the chicken-and-egg natural-production guru Joel Salatin can’t get organic feed, and must be content to keep his chickens grass-fed by keeping them in movable pens.
I have had portable chicken pens in the past but made a stationary pen as I can’t drag pens around like I used to. My standard chicken pen consists of a used calf hutch and some cattle panels covered with chicken wire. I also have a couple pens that use chain-link, 6 ft panels, but these pens are not very portable on a daily basis.
During the spring egg rush, it’s hard to keep up with the egg production. I feed my baby poultry some hard boiled eggs, chopped up, to improve their diet. Still, I have to consult my many and varied recipe books to find ways to eat eggs.
By using the right seasonings, scrambled eggs can substitute for rice and rice-a-roni dishes (savory seasonings) and for flavored outmeal (apple extract & sweetener, or English toffee stevia and cinnamon.) Baked eggs can be good, and are quick to fix in the morning. I use Dana Carpender’s Creamy Parmesan Eggs recipe from 200 Low-Carb High-Fat Recipes (2015.)
Plain old sunny-side up or over-easy eggs are also just fine. I tend to fry up a ham or Spam slice or two in the frying pan first, then fry the eggs, and dip my meat into the yolk (since there is no toast to dip in it.) Some people love to make omelets, and Dana Carpender does explain how to make one, but I honestly prefer to scramble my omelets— it tastes less dry that way. But that’s a matter of taste, I guess.
Eggy days to you,
Nissa Annakindt
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