Eggs, eggs and more eggs

When you want a backyard flock, it is important to consider how you will use the eggs. If you are just a couple but want more than a pair of hens...watch out. The eggs add up fast. I have five girls right now, only three laying (Piki is too young and Fuzztop went broody) and we have just too many eggs.  I am struggling to keep up and I'm giving them away  to friends at the moment. I can't imagine how it will be with five girls laying. I was counting on PeeWee and Fuzztop hitting Henopause about now but they are still going strong.

This recipe and photo was sent to me through a tea newsletter by Marcus Stout.  It is a recipe I will try very soon.

                                                                                                                                                           
Chinese Tea Eggs


Ingredients:
8 large eggs
3 tablespoons of Lapsang Souchong
1/2 cup soy sauce
1 tablespoon sugar
2 pieces Star Anise
1 tablespoon Chinese 5-Spice Powder
1 cinnamon stick
1 teaspoon cracked black peppercorn
3 strips dried orange peel







Directions:
1) Place the eggs in a medium pot and cover with cold water

2) Bring the eggs to a boil

3) Boil for 4 minutes

4) Remove the eggs from the pot (make sure to keep the water in the pot)

5) Gently crack the eggs. The more cracks the better

6) Place eggs and the remaining ingredients into the pot

7) Simmer for 40 minutes

8) Cover the pot and when cool enough transfer to the refrigerator overnight