Who said silkies were bad layers and produced teeny, tiny eggs and were really just ornamental, fuzzy pets? My silkies are all now laying. It's true the first egg I discovered was a weeny one but they're now all about 5cm long which is a fine size for me. And unlike some blogging friends whose chickens have stopped laying over winter, mine are still going strong. I'm usually getting four eggs a day from the five chooks. Golden Girl laid for a couple of weeks and then went broody. Apparently, this is very common for silkies. I am a bit worried that she will wither away to nothing. She just sits in the nesting box all day and night. So a couple of times a day I pick her up and prop her in front of the feeder. She has a bit of a peck about and then goes back to her empty nest. Poor thing.
Even though it's winter (yay, enthusiastic clapping and smiling through gritted teeth), I'm rugging up and occasionally sitting out the back just to watch their antics. They're very tame now. They come running when they see me and squat, bellies on the ground to get a pat. I know it's because they love me - not because I come bearing edible treats.
Littlest Monkey has the job of locking them up at the end of the day. Last night they must have been having a late night peck round the back of the trampoline because they accidentally got locked out of their coop all night. They were pretty cranky this morning when I opened the door to let them in. They clucked at me crossly and went running to their feed tray. Except Golden Girl - who had been sitting warm and I presume happy in her nest all night.
So I thought today I'd share a recipe I made with some of the eggs I've collected. A simple Sunday night dinner - Spanish omelette. It was happily consumed by two of the biggest Monkeys but Littlest Monkey unfortunately went on strike when he sighted the dinner offerings. Unluckily for him I can be rather stubborn myself and I refused to provide him with anything else. So he went to bed on a cup of milk.
• 3 potatoes, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 red capsicum, chopped finely
• 2 tbs grated parmesan cheese
• chopped parsley for garnish
In an ovenproof frypan, cook the onion, garlic and potato in the oil on a moderate heat until golden. Add the capsicum and the beaten eggs. Gently sliding the veggies about until the egg mixture gets to the bottom of the pan. Pop on the lid, turn the heat to very low and cook until firm. Sprinkle the grated parmesan on top and put under the grill. Cook until golden and firm on top. Sprinkle with the parsley.