Blob/Breadmaster] Thanks, job done. They've got oyster shell (for calcium - shell strength) and grit which helps digestion (it grinds their food up. They also get a supplement of layers pellets containing calcium too. I've been reading an 18th Century book on animal husbandry and they used to bake and grind up eggshell and feed it back to the chickens. I’m fairly sure that this is now against the law (fear over build-up of pathogens and salmonella being possible reasons for this). The book (Cottage Economy by William Corbett) is full of grand ideas such as harvesting nettles and drying them for winter feed. Nettles are stacked with nutrients and we’ve got plenty of them so I’m going to try that one. As for foxes, I'm pretty sure these chickens are safe - hedgehogs may be more of a threat (they eat alive anything they catch). The run is enclosed, our garden has a 6 foot fence (usually adequate to ensure fox exclusion on its' own) and although the chicks are thick, they have learned to go in to their house at night. I've designed it so that the run is raised to cover the pop-hole, keeping them secure. Still no eggs by the way. Chicken photos with Boolbar for uploading (I have no website).
I have friends who have kept chickens for years and have always baked the shells to add as grit. I think it's only illegal if you're taking part in a commercial enterprise - ie selling the eggs, in which case you have to have them salmonella-tested anyway. I doubt any salmonella bacterium would survive the heat and desiccation of baking. But in the general view that cannibalism is a bad thing, I think you're better off not doing it. And 'define wobbly'? Well, I've seen an egg like this... it is egg-shaped, but instead of shell there's just a thick membrane - imagine a balloon full of water but not-quite-fully extended. Tasted fine though.