If laying chickens are happy chickens, ours must be ecstatic. Our girls are laying machines with every hen producing an egg daily. Usually, I manage our production with a few regular customers but this past week, I open our fridge and find it full of cartons. 
This morning, I made a spinach, tomato, and swiss cheese frittata. Quick, easy and no need to fuss with a pie shell, I can reheat leftovers for lunch or dinner.
I considered making some instant pot hard-boiled eggs but decided to wait a few days so my cholesterol doesn’t sky-rocket.
Pressure cooking eggs is the best way to make free range hard-boiled eggs. Normal boiling makes the shells a nightmare to remove but my instant pot saves time and aggravation.
Somewhere I read about freeze drying eggs. I may explore that idea further and have some on hand to add to my morning Zija plant protein shake.
I am also recruiting more satisfied customers. I worked on my friend, Kim, encouraging her to discover the deliciousness of free range eggs. She thought brown eggs were nasty and a speck of dirt on a shell was disgusting. One day, Kim saw me eating a quiche for lunch and her mindset suddenly changed. Kim now buys our eggs whenever she wants to make a quiche. Of course, Kim’s carton is filled with pristine white and carefully washed eggs.
I am confident our buyers will soon be back in the egg market but it looks like Jim Bob’s kids will be getting gifts when he visits this week. I just hope they have empty cartons for us.
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