WHO’S BEEN EATING MY EGGS?

Since I retired in March, the buyer pool of my chicken’s eggs has dramatically decreased. As a result, the eggs have been stacking up!

I currently have a backlog of 8 dozen eggs.

The only real bother is that I’d rather SELL the eggs and have the chickens at least pay for their own food. Never fear though, they do not go to waste. When supply outstrips demand, I just scramble the excess eggs and feed them to the chickens.

It’s a drag, though, to cook up a bunch of eggs and clean up afterwards so I decided to try something new. Instead of cooking a few eggs in a skillet on the stovetop, then have to wash all the dishes, I tried baking scrambled eggs in a sheet pan.

I whipped up 3 dozen eggs and poured them in a large (17″ x 12″), foil-lined sheet pan and baked them at 350 degrees (F) for 25 minutes, with a stir partway through. (When using a standard 15″ x 10″ sheet pan, only use two dozen eggs and cook for 12-15 minutes.)

No fuss, no muss (the foil means no pan to clean) and I have three containers of treats ready for the chickens!

Yes, Timmy got to enjoy some scrambled eggs, too!