When I bake I try to use the freshest ingredients I can possibly source. I am fortunate enough to have a dear friend who has a lovely farm in Kenthurst where she has hand raised many chicken. I get weekly deliveries of around 60 free-range eggs which I utilise in all of my baking products.
My friend currently has four different varieties:
The fluffy hen shown in the photo, is a Pekin bantam and they lay small white eggs.
The little black hen is an Australorp x Leghorn. Australorps are an Australian breed which became well known during the Great Depression as excellent egg layers. One chook held a record of laying 350 eggs a year! The cross with the Leghorn gives a good food to egg ratio. These hens lay little pink eggs, and are very affectionate and tame.
The brown hen is an Isa brown - the ISA brown is the main breed of hen used in large intensive commercial operations. The are in a league of their own in terms of egg production and average about 300-350 eggs a year. This little hen is the boss of the flock and is very independant. She loves her free-range time.
And lastly the Lavender araucana, a very old heritage Chilean breed. This breed of hen is still quite 'wild' and flighty, as they have not been through such an intense domestication process. They are also known as Easter egg chooks because they lay blue and green eggs. The eggs are meant to have a low cholesterol level and have a bright yellow yolk which gives my cake sponges and custards a lovely yellow colour, not to mention the taste!
You will soon realize the amazing taste and quality these free-range eggs bring to my products by biting into one of my cakes!
Con Amor Gabriela X