I don't know who did it.
It could be this lovely pullet hen...
...or one of these white beauties.
One thing is sure, it was a perfect, tiny, white egg
that could only be laid by a Pearl White Leghorn.
All the other hens are either brown or green egg layers.
My dear mother-in-law used to ONLY ever buy Pearl White Leghorn chicks. She knew their reliability and egg-laying efficiency. I think she was very frustrated with me when I brought home brown egg-laying chicks after she retired from taking care of the chickens. I remember one time in particular when I asked her to gather the eggs for me while I was gone, and do you know what she did? She brought in only the white eggs and left all the brown eggs in the nests.
Isn't that hilarious?
It is noted on the Murray McMurray Hatchery website that the Pearl White Leghorn is hands-down the best egg layer. They start laying earlier than other breeds -- around 4 to 4.5 months of age -- and they lay eggs longer than the other breeds do. My mother-in-law knew that they were high-powered egg layers and that they performed well in harsh, cold climates as well as hot climates which is what we have here in The Land of Extremes. They also eat less feed than heavier breeds which makes the feed to egg ratio a little more economical. I'm excited to have the Leghorns back in production this year and the evidence of their productivity is already showing itself since our first egg came at about 4 months of age!
Last year I bought several different varieties of hens: Buff Orpington, Barred Rock, Rhode Island Red, and White Rocks. I had a American Auracana left over from the year before. I have to say that this year was our worst year ever for egg production. It seemed that they were poor, erratic layers. For a few weeks we would get lots of eggs and then the next week we'd get half that amount. It's very frustrating when you are trying to feed three and sometimes four families with the eggs! This year I have 22 Pearl White Leghorns and I anticipate 22 eggs per day when they all start laying which should be very soon!
Have you ever noticed when buying "organic" or "free-range" eggs that they are always brown? It is a misconception that the "healthier" eggs are always brown. My white eggs will be every bit as "country fresh" and "free-range" as any other egg that has ever been produced here.
Do you eat free-range eggs or farm-raised eggs? What do you think of the comparison between eating a farm-raised egg verses a factory-raised egg?
One more thing to share and then I'll let you go. Last week I learned about the best way to hard-boil farm fresh eggs. First off, I have never been able to make pretty deviled eggs using my home-raised eggs. My wise mother-in-law always said to let them age a week or more before hard-boiling them for an easier peel. Well, who has a week to wait for that? So I did a little looking around on Pinterest for a method to make the best hard-boiled egg with ease-of-peeling qualities. And the verdict I came to was to steam the eggs. Here's the link from Fresh Eggs Daily. It worked for me beautifully! I hope you'll give it a try, particularly if you use very fresh eggs. OK, that's it. May your eggs be perfectly cooked, however you like them! By the way, how do you like your eggs?