Saturday, April 4th, 2015
Mom and I share the coveted egg processing position in the Tom’s Pastured Poultry operation. Each morning, we enjoy inspecting, spot-cleaning, and packaging dozens of eggs. I continue to be amazed by the variety of egg shapes, colors, and sizes our chickens produce.
Since our hens are heritage breeds, they, unlike commercial egg-layers, have not been bred to lay a specifically sized and shaped egg. This makes our morning chore interesting! We keep all of the “odd ball” eggs for ourselves. They’re the same on the inside, just unique on the outside.
As we prepare to celebrate Resurrection Sunday, I rejoice that God has indeed made all things new in my life. I was hopelessly entangled in my sin, but Christ, by His death, atoned for my sin. What glorious salvation! What is even more glorious to me is experiencing the reality that because He now lives, I can live also.
“And that He died for all, that they which live should not henceforth live unto themselves, but unto Him which died for them, and rose again…..Therefore if any man be in Christ, he is a new creature: old things are passed away; behold, all things are become new.” – II Corinthians 5:15, 17
Boiled Pullet Eggs
These directions are for eggs weighing between 1.3 and 1.6 ounces.
1. Place eggs in saucepan and cover with 1 inch of water.
2. Bring water to boil, immediately remove pan from heat, and cover with lid.
3. Set timer for 12 minutes. Meanwhile, fill large bowl with cold water and ice.
4. When timer alarm sounds, transfer eggs to ice water using a slotted spoon.
5. Let eggs cool for at least 5 minutes. Then transfer eggs back to carton (be sure to towel dry the eggs first if you are using a cardboard carton) or place in an Easter basket.