The last few times that I gathered the eggs, I found a little green egg amongst the larger white and brown ones. These green eggs were laid by one of my pullets. For those of you who don't know, a pullet is a young hen, not even a year old. I have a dozen American-Auracana pullets that will likely lay green to blue-green eggs. They are not yet five months old (the usual age for pullets to begin laying eggs), but one of them has already begun to lay. Notice how small the pullet eggs are in comparison to the white hen's egg. I would use 2 pullet eggs to equal one large hen's egg in my baking. I'm so tickled about my visits to the chicken coop now, and I'm anticipating that others of my pullets will soon follow suit.
Now, for one of my favorite egg recipes, which is really not a recipe at all, but rather, a method.
Hearty Country Eggs
Melt 1-2 tablespoons of butter in an omlet pan over medium heat.
Add chopped onion, chopped green or red pepper, chopped baked potato,
and a few bits of sausage.
Saute until softened. Now add two slightly beaten eggs over the top.
Allow them to bubble up and then flip the whole works over and cook on the other side.
You may top this with your choice of grated cheese and allow it to melt
and serve with chopped, fresh tomatoes or salsa.
A few slices of hot, buttered toast on the side
and a cuppa hot coffee
will accompany the eggs perfectly.
This dish makes a terrific breakfast, lunch or supper.