Darina Allen: How to make perfect poached eggs on toast and other Easter egg recipes
Just pop a freshly laid egg into barely salted simmering water and it will plump up deliciously
What can be more adorable on Easter Sunday morning, than the joy and excitement on the children’s faces when they see the newborn chicks in the Palais des Poulets here on the farm… If our hens don’t get broody, Eileen and John take matters into their own hands. A dozen or so eggs go into the incubator in the potting shed…twenty one days later, the chicks start to hatch out, pecking through the shells with their little beaks… yet another miracle of nature. Within a few hours, they are all fluffed up and cheeping, ready to tuck into a little fine oatmeal or chick mash.
Within 18-22 weeks the females are crowing with pride having laid their first egg. These smaller, initial attempts are referred to as pullets eggs… the term given to a chicken before it officially becomes a hen. As I cook, I can scarcely imagine life without eggs or hens for that matter.
