Eggshell mix:
3 parts crushed eggshell
1 part f-Vite
1 part charcoal
Save eggshells from eggfood preparation as well as from your own cooking, and heat in the microwave for 2 minutes to sanitize. Crush by putting in a zip-loc bag and rolling with a rolling pin until pieces are tiny. Mix and serve in a separate container from other food.
Eggfood: 3 eggs 2 T dry cous cous 4 T water 2 T cod liver oil |  |
Cook eggs in pan over medium heat, chopping with spatula, until completely cooked through and appears dry and crumbly. Use a pastry blender to chop eggs into white rice-sized pieces. Heat cous cous and water in a microwave-safe bowl in the microwave for 1 1/2 minutes. Pour off any remaining water, then add cooked cous cous, cod liver oil, and e-Powder or EXACT to the egg. Mix thoroughly until all ingredients are evenly distributed on the egg.
Spoon mixture into a small empty ice tray and cover with plastic
wrap. Freeze eggfood. Remove a cube as needed, defrosting in
the refrigerator overnight. (If
microwave defrosting is necessary, do so at 15-second intervals, heating only
until cube breaks apart when stirred.
Make sure eggfood is not steaming and only barely warm to the touch
before offering to birds.) Serve
in a separate container from other food, and remove any uneaten portion after
several hours to prevent spoilage.
