real farmers eat quiche

This is going to sound really funny, but I haven't eaten any eggs yet. I should qualify that: until today, I hadn't eaten any of our girls' eggs. Now at first, I let BCF jr eat the eggs since they were few and far between. And egg laying is a strange thing. Maybe it's just a natural, non-tampered, non-technical, un-drivethru thing. I was expecting the 5 months mark to arrive and bang - eggs galore. Firing on all six cylinders, if you will. Not so. It's more like, a bunch of women are due to have their baby on the same day but they come at all different times. There seems to be a lot of wiggle room. So one starts and then 4 days later another starts. And they don't lay an egg a day suddenly. It comes on gradually. In honesty this is all conjecture. I have little to back this up. It's not like we have a "laying cam" set up in the coop, although we have had discussions doing just that. Our evidence comes from the eggs themselves. The first eggs are very small and rather oblong. They are also discoloured. With each egg, they get larger and more egg shaped and coloured (brown in this case). When we get a weird small egg, we figure a new girl has graduated to hen-hood. Now it seems that 3 hens are laying and there are more eggs to be had. I have no excuses to not try the eggs. I let our chicken sitter eat the ones he found (future blogs on crazy Joe the chicken sitter). I brought 5 to my mom. Now, she had a fridge full of organic free range eggs from a local farmer. She lives in farm country and she's a baby boomer- I should have known better. I think a small part of me was feeling weird about eating my children's potential children so to speak. I know it makes no sense since we have no rooster (oh ya, and they are not my children, they are chickens), but the potential is there. Anyhow, I was getting tired of lying to people who enthusiastically said "fresh eggs must be so good." So today, when we had restocked our eggs I decided it was time. I got out my trusted Linda McCartney vegetarian cookbook and whipped up the finest "Quiche Linda" you ever did see. Potential never tasted so good.