|Bantam Hen eggs on left ~ Regular hen eggs on right|
A fair enough question. My answer, 'I love to use adorable miniature food when I can find it... quail eggs being one of my favorites!" I continued with my quail egg obsession and wrote a Blog Post on the topic again in November of 2014.
I support shopping the local farmers and growers, so that conversation stuck in the back of my mind. I love 'Pickled Eggs' in any size but pickled quail eggs in particular are a great conversation piece! I digress... back to local eggs.
When we moved to Denman Island in 1990, I sold fresh, free range, brown shell eggs supplied by my flock of 30 hens and a handsome rooster named Rory. I loved the hens, besides providing the most incredible eggs, they were a constant source of entertainment. I am considering a smaller flock these days and looking into the beautiful, small eggs from Bantam hens.
|Pickled Bantam Eggs ~ 22 per quart!|
To prepare the Bantam eggs... cook to hard boiled, 7-8 minutes, run under cold water, peel, cool and brine. Pack sliced onions and Bantam eggs 20-22 per jar!!
Till next time... Bon Appétit!
Photos by Sally Rae