Two days after we got our first egg, another hen started laying. We are now getting two eggs per day! It’s been so much fun going out to check for eggs…especially for Jadon. He thinks he has to look in the nest boxes every time he goes outside. And the hens are hilarious when they’re trying to lay. They fuss and run everyone out of the coop (guess they need some privacy…I know I would), then they strut around clucking for quite a while after…SO proud of what they’ve accomplished.
We were finally about to use up all of our store-bought eggs, so we figured it was time to do what we had been looking forward to for the past several months – eating our very own free-range, farm-fresh eggs. I was certain they would be much better than the store-bought variety, so we decided to do a visual and taste test to hopefully prove our theory.
First of all, if you’re not familiar with the value of eggs from free-range hens, let me share with you the results from a study performed by Mother Earth News back in 2007 comparing eggs from 14 flocks around the country to the USDA nutritional data for commercial eggs. In comparison to supermarket eggs, eggs from hens raised free on pasture contain:
1/3 less cholesterol
1/4 less saturated fat
2/3 more vitamin A
2 times more omega-3 fatty acids
3 times more vitamin E
7 times more beta carotene
4-6 times more vitamin D
Although that’s some great information, the proof is still in the pudding for me. Could I tell the difference in the two? Absolutely!
So, it’s settled…we love our eggs! We are thankful the Lord has provided us with the means to raise our own chickens and for the amazing creation that they are.
By the way, we did find out who our first layer was…Mary Ann. Ginger was our second. Hopefully our next one will be Mrs. Howell (a.k.a “Lovey”…but Lauren calls her “Babs”); then we’ll have all our “island girls” producing eggs for us!
I’m linking this post up on the Barn Hop where you can check out other homestead adventures!