And we have an egg!

23 Feb

Came home from work this afternoon and sent P out with some scraps for the chickens. He came back with this:

We had one very excited little girl, and one excited Mummy here too I must say!

The chooks were 20 weeks old yesterday, so it’s on the early side for laying, but we do have 2 cross-breeds that can apparently lay from 18 weeks onwards. The thing that really surprised me was just how big the egg was – 56 grams, which is extremely large for a first egg.

I have a bit of a confession here – when I was in uni I collected eggs from cage hens as a weekend job. So I had a fairly firm idea of what to expect from first eggs – 40 grams or so, sporadic. 56 grams rivals a fully-developed hen. One of my girls is quite an egg-laying machine!

Now it will be interesting to see how regularly she lays from this point onwards. It will be difficult to tell if I have one regular layer or a few laying sporadically. Might have to stalk them over the weekend to see if I can catch one in the act.

P is now below 80 kilos, so less than 2 kilos to go. Tonight for dinner we had:

Cajun Chicken with Chunky Salsa

From Low Carb, Low Fat by Pamela Clark

Chicken

  • 4 chicken breast fillet (halves)
  • 1 tsp cracked back pepper
  • 2 tbsp fresh oregano, chopped finely
  • 2 tsp sweet paprika
  • 1 tsp chilli flakes
  • 2 cloves garlic, crushed
  • 2 tsp olive oil

Salsa

  • 2 medium tomatoes, coarsely chopped
  • 1 small red onion, diced roughly
  • 1 medium green capsicum, chopped roughly
  • 2 tbsp chopped coriander leaves
  • 2 tsp olive oil
  • 2 tbsp lime juice

Put the chicken in a bowl with the other ingredients, mix well to coat and refrigerate for 15 minutes.

Make the salsa by combining the ingredients in a bowl and tossing well.

Fry the chicken in a lightly-oiled frying pan until cooked through.

Serve.

Pretty simple, huh?

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9 Responses to “And we have an egg!”

  1. Lilian February 24, 2012 at 1:40 pm #

    Go P! Isn’t getting that first egg the best feeling? Unfortunately in our household, the novelty’s run out somewhat… now the question is… who’s the lucky one that gets to eat it?

    • L from 500m2 in Sydney February 24, 2012 at 11:04 pm #

      I think I’ll wait until there are a few more so everyone can share.
      I do remember the novelty being well and truly worn off as a child. I hated collecting the eggs after being pecked by broody hens one too many times. I think J has a but more spunk than I did as a child though – she’d probably smack ’em right back!

  2. Gardenglut February 24, 2012 at 4:52 pm #

    An egg, an egg! Oh lovely! I remember when we had chickens, as a kid I loved them and loved collecting their eggs. I would so like to have chickens but our jobs mean we have quite a bit of time overseas and I’d hate to burden my meighbours with them… one day.

  3. Liz February 24, 2012 at 10:04 pm #

    Congratulations, you must be very proud. Will you be naming your egg? And how will you be preparing it?

    • L from 500m2 in Sydney February 24, 2012 at 11:06 pm #

      Are you teasing me? ;P

      I think the first lot of eggs will be poached, served on toast. The very best way.

  4. foodnstuff February 26, 2012 at 6:51 pm #

    Congrats! That first egg is always a delight. Mine laid at 21 weeks.

    • L from 500m2 in Sydney February 26, 2012 at 8:39 pm #

      Thanks 🙂 I think the second one laid her first this morning, so now I have 3 eggs and it may be all up from here!

Trackbacks/Pingbacks

  1. Harvest Monday – 27th February 2012 « 500m2 in Sydney - February 27, 2012

    […] girls started to lay this week. The first egg was a whopping 56 grams (1.98 ounces) and the second even bigger – […]

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