We were given these lovely Aracauna eggs by our next door neighbors...whose chickens are laying prolifically at the moment...
Caring for eggs: According to my English country cookbook, Through the Kitchen Window, Susan Hill asserts that we needn't even refrigerate the eggs. Here's what she says to do:
Never freeze eggs, or even store in a refrigerator. But they can be kept easily by rubbing each fresh egg over carefully between the hands with melted butter or dripping until every bit of shell is covered. Store in tins without lids but covered in greaseproof or brown paper tied with string.
And I simply adore Susan Hill's description of eggs:
SPRING is for eggs. Fresh eggs, from hens allowed to roam and forage freely. Eggs, brown and white and speckled, smooth and satisfyingly shaped, heaped up in a bowl.
Eggs, whipped until frothy, eggs fried and looking like daisies, eggs with yolks with colour of buttercups.
Could it be that those wee peeps of ours might be bestowing such beautiful bounty for us come October??