Editor’s Note: This is Part Eleven of our ongoing series about theteet’s foray into the world of the chicken farmer. Descriptions are graphic.
Hi. I have eaten quiche for four days in a row.
Here’s the thing about eggs. They are delicious. I’m over the whole “eggs are chicken menstruation” thing — just in time, too, because we think that four of our chickens are laying. Which means we have four eggs waiting for us every day when we get home. That’s a lot of eggs.
Eggs used to be the thing I’d have on Sundays. Two of them, over easy, and that’s about the extent of it. But my spiral-bound cookbooks are revealing a whole new world to me — quiches, frittatas, strata, sauces, skillets, casseroles and omelets galore. Plus, eggs can be used in baking! and meringues!
They really are incredible!
I used 16 of them on Sunday to bake 2 spinach quiches, (That’s a total of 18 circumference inches of quiche) and god bless my co-workers, because they’ve put up with smell of it for three workdays. I think I just finished the last of it. There’s nothing wrong with cream, bacon and cheese, in my opinion.
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