Pullet Eggs - The More You Know 🌈 ⭐️ — (TM NBC)
A few months ago, I had no idea what a “pullet egg” was. Then again, my egg exposure was limited to the pre-sorted homogeneous white eggs in the grocery store egg aisle. I had not yet descended into the deep clutches of the chicken-husbandry rabbit hole that I find myself (or have lost myself) in.
As we’ve since discovered, when a hen begins to lay, she often lays super tiny eggs for a short period of time - some barely larger than a quarter. These are called “pullet eggs” (among other things). Commercial egg farmers often throw these eggs away because they are too small for commercial use. However, in the fine dining world, pullet eggs are purportedly prized for their superior rich and flavorful taste.
Lately, we’ve been finding one or two pullet eggs in the laying boxes each day as our flock matures from pullets (young hens) to hens. It’s been an especially interesting part of our learning experience. It never crossed our minds that there could be eggs other than what we saw at the local Fred Meyer...which is either naïveté, or willful ignorance since there is much we’d rather not know about our food... 🌈⭐️