Not those eggs … I mean chicken eggs.



It’s finally Spring so that means there’s going to be a few changes in life.  Your thighs are going to come out of hibernation, your neighbours will slowly emerge from their houses, blinking at the sun, and your dog will bound into the house full of joy, excitement and excrement after rolling around in all 472 piles of it in your backyard.

Spring.  The season of surprises.

The other thing that comes with spring are eggs. A lot of eggs.  Chickens need around 15 hours of daylight to lay eggs (the same way plants need a lot of light to produce flowers or fruit).  In the winter, chickens don’t have those hours of daylight so they pretty much stop laying and spend the winter eating food and looking at you sideways.

You can put a light on a timer in your coop to fake daylight in the winter which will sometimes prompt them to keep laying, but … sometimes not.  And it’s nice to give them a bit of a rest anyway.

But when Winter ends and Spring rolls around, chickens get all hopped up on sunlight and bugs and start blasting out eggs like an out of control ferris wheel spits out wallets and sunglasses.

Then in a few months the chickens will all start to moult at exactly the same time and you’re left with no eggs again.  I either have eggs piling up all over the kitchen or I have one egg, held under glass for a special occasion.  That special occasion usually turns out to be a trip to the grocery store after cracking open said egg and finding it rotten from saving it for so long.

So when the chickens started back on their crazy egg laying schedule I enacted …



Because my family, as a whole, are terrified of 3 things in this world, cancer, rising cable rates and my chicken’s eggs, I’m forced to use all my eggs myself.  But sometimes no matter how big my souffle dish is, I just can’t get through the 32 eggs on my counter.

So I started freezing my eggs.

I just crack them one at a time into a bowl, whisk them, then pour them into an ice cube tray.




Yes, backyard chicken eggs really are that deep orange colour.

And yes, colour really is spelled with a U.

One of my chicken eggs will fill up two ice cube tray compartments.  So I know that two frozen rectangles equals one egg.  Once the eggs are frozen just rest your ice cube tray in a shallow dish of warm water until you can easily twist them out.  Then just pop them into a freezer bag and pop that into the freezer.

When your chickens have gone on strike you’ll always have eggs at the ready.  For a scrambled egg, just pull a couple out, put them into a non stick pan and heat them over very low heat until they’re thawed and cook like normal.  They’re not as good as a fresh cracked egg, but they’re fine.

What these frozen eggs are great for are things like adding to hamburgers, or quiche, or baking.  You can also apparently freeze your whites and yolks separately but the yolks turn like a hard jelly unless you add some salt or sugar to them. I couldn’t be bothered.

Kind of like you couldn’t be bothered to go rooting around the backyard all winter cleaning up dog poop.