Wilma is rapidly turning into a very productive chicken. Since her first egg on Monday, she has laid five more, giving us one fresh egg almost every day.
And how do they taste? Well, Elliott describes them as "saltier" than a normal egg and I call them "eggier." The yolk is a shade darker than a store-bought egg, and the white doesn't run in the pan when you crack the egg open -- it sort of stands up, and when you've cooked it sunny-side-up, it looks like it's been poached.
So yes, they're delicious, and different from store-bought eggs. We love them!
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