Day 31- Eggs!

Great news! Clementine, our 1 1/2 year old Barred Rock Chicken, has started laying again! She had stopped for a few months while she was taking care of her sister chicken, Bettina, while Bettina was fighting a tumor and then when Bettina passed away, Clementine mourned her for quite a while. We finally decided to get her some more friends and added Mathilda, a Rhode Island Red, and Naomi, an Ameraucana, to the flock. They are a bit younger, only 5 months, so they won't quite start laying for another month or 2. But the GREAT news as that Clementine apparently gets along with them quite well now (not so much at first---there's a reason it's called "pecking order!") And now Clemmy has started laying again!! 7 eggs this week! Go Clemmy!! And they are just as delicious as ever! So for this entry, here's the secret to the perfect farm-fresh egg over easy: Put a small skillet on level 4 (slightly below medium heat) and spray just a tiny bit of olive oil. Once it's hot, crack your egg in, careful not to break the yolk. Then let it sit...and sit...and sit...about 3 minutes...When all the clearness/whiteness looks almost done. Then quickly flip it with a spatula to quickly sear the white part and seal the yolk. Again, be careful not to break the yolk! Count to 5 and slide it onto a plate! Done! *If you are using less than farm-fresh eggs, you are totally missing out! And as such, you should probably sprinkle a little salt and pepper on your egg when you first crack it in the pan. Clemmy's eggs are perfect and need absolutely no seasoning, but then again, she's quite a gal!