The winter of 2013/2014 was our first snowy season as chicken owners. I say was with a small amount of sarcasm since the snow just doesn’t seem to want to let go. (The three-foot-deep mounds in our backyard have melted to nothing in some places, but every few days it snows it again. Meanwhile Easter is only weeks away…) We were prepared for a reduction in egg production and made a plan for getting as many winter eggs as possible without causing too much stress to our hens. What we didn’t prepare was the most abysmally, blisteringly cold and long winter in the last thirty years. Though our egg production was decent for the conditions, it’s understanding that we went 8-10 weeks with nothing but hungry, cold hens.
It was a far cry from September days when I looked in the cupboard at three dozen eggs and thought “Well, it looks like quiche again for dinner!”
So you can imagine my delight in early March when I optimistically checked the nesting box and found… wait for it… an egg! A glorious, brown egg. (Though at the moment it looked more golden than brown. I’m pretty sure angels were ascending and descending on the coop and I heard the faint sound of harps surrounding me. At least I think…)
Double my delight when two eggs began showing up… then four… and now for the last week, we’re back up to one egg per hen – six eggs a day!
Now that I understand the feast or famine reality of owning a laying flock, I’m all the more interested in preserving our excess for use in our lean days. Otherwise stated, I want to purposefully preserve our extra eggs during warm weather to use next winter. After some research there are two options I want to explore: Dehydrating and freezing eggs.
We’ll save dehydrating for another day. Today, I want to teach you how to freeze eggs. You might not have laying hens to keep up with, but if you find a great deal on eggs, you can stock up to save now without worrying about them going bad. Here’s how it works.