Shirred Eggs. I just had some.

They are the best. :9 Breakfast at 3:30 PM is wonderful :hi:

If it ain't sushi, it ain't shit! :P :hi:

(I had a quail egg - not shirred!)

Once you have had a taste of the real thing there is no going back.

Tasty eggs from happy hens.

The best eggs I ever had were right out of the henhouse!

I've been curious about it for a while now.

First you need to find out if you like the taste of farm fresh eggs. Some folks don't like them because they think they taste way too eggy. Once that is established. The rest is just common sense.

Remember chickens are not just for Christmas and they require some maintenance.

I live in the country so I have no trouble with roosters bothering the neighbors with their crowing at 2 am. If you live in the city you need to check and see if it is okay to have poultry.

Hens are no trouble at all. That said, if you do not have a predator proof coop don't bother having chickens. It is a waste of time, money and heartache. Also chicken wire is for separating chickens from other chickens and is not a protection against predators.

Now once you have a safe place for the girls to roost and lay theirs eggs the rest is smooth sailing.

(I know, kinda trashy but I can't afford a house) and a few acres in the country. I plan on putting in a decent garden ( I have what most would consider a large one right now but want to be even more self-sufficient) and have been interested in chickens. I do like the taste of farm fresh-I buy them every couple of weeks locally.
A friend is planning on raising her own starting this spring. They do have a small home in the country and I hope to learn a lot from her in the future. She's been reading up and they don't think it'll be too hard. I was just wondering from someone who has experience w/ it.

In France, this basic methods of baked eggs is called "oeufs en cocotte." For individual servings of baked eggs, use baking dishes (ramekins, custard cups, individual soufflé dishes, or small oval bakers) that just fit the eggs plus the flavoring, food, or liquid. If baking the eggs in other solid foods or in liquids, preheat them before adding the eggs for faster and more even cooking.

For each serving, lightly butter individual baking dish.

Break one or two eggs into each dish. Season with salt and pepper. Spoon 1 tablespoon milk or cream over eggs (skim milk, low-fat milk, half and half, or light cream may be substituted). Spooning a liquid over the eggs can help prevent drying out.

Bake in a preheated 325° F oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard.

:hi:

Kinda like char-boiled.

Shirrers unite!