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The Egg and I – The Story of a Mom, 4 Chickens and 28 Eggs a Week

The Egg and I – The Story of a Mom, 4 Chickens and 28 Eggs a Week

The Egg Is Back!

The egg had lost popularity there for a while but as of late, it seems to have fallen back into grace. It is so easy to say eggs are bad for you, but then again it seems as though everything is bad for you in some way or another. Here is one fact that is pretty cool. The fresher the eggs, the lower in cholesterol. Plain and simple, they are a powerhouse full of protein and nutrition. Doesn’t that make you feel less guilty about eating them now?

Two of the girls, Doris and Ellie

Genevieve Taylor is a suburban mom who also raises chickens. Genevieve is a cookbook author, a food stylist, a home economist and the author of the blog An Egg A Day. Not only is she an utterly charming and delightful writer, she has a great story to tell with recipes to go along with it.

Our story starts in Bristol, England, where Genevieve, her husband and two children have included “the girls”, Doris, Mabel, Sam and Ellie, into their urban backyard. To give you a hint of how this all started …

When I first said to my husband, ‘what do you think about getting a few chickens for the back garden’, he said, ‘clucking hell, NO!’. Well, maybe the first syllable was a touch different… A few well-timed conversations and a family outing to a friendly poultry farmer later, he finally relented.

The initial excitement on being given the green light (4 gorgeous hens in an urban Bristol back garden) soon gave way to some alarm at the simple arithmetic. 4 hens lay 4 eggs a day, 28 eggs a week. What on earth was I supposed to do with 28 eggs a week?

Sticky Ginger & Beetroot Muffins with Lemon Icing

Sublime Onion Tart – for this recipe, click here

 

 

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Hence, An Egg A Day was born and Genevieve has not disappointed with producing beautiful egg-filled recipes that will tantalize your taste-buds. From a recent post on Rhubarb & Almond Struesel Cake with the promise of a recipe for salt & pepper Scotch Eggs to come, Genevieve shows us how delicious English country food is really done.

Now mind you, the weighing method of cooking vs measuring is by far more accurate. You will have to use your kitchen scale and English measurements for these recipes. It is very easy and the recipes come out true to form if you weigh rather than measure. (Honestly, think about it. Which would be more accurate – 4 apples or a pound of apples?)

You also should visit The English Kitchen, another fabulous British site, that will explain about English measuring to you as well as being a fabulous source for all foods English as well.

Should you decide to stay true blue to the American measurements, take a few minutes to convert using this easy online tool. Measurement converter.

For more information on eggs, visit The Incredible Egg.

Oh, btw, if you haven’t seen the movie, The Egg & I with Fred McMurray and Claudette Colbert, you are missing one of the best movies of all times.

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