We love eggs for their versatility; we chatted about this in the office last week, and decided it was by far the most wonderful ingredient! What would baked goods be without them, or a meringue! We won’t even mention an English breakfast ‘the day after’ and what a crucial roll eggs play there!
But have you ever tried to use any other types of eggs, besides good old hen’s eggs? Nowadays, goose, quail, duck, and even ostrich eggs are relatively easy to buy from your local supermarket.
The difference between all these types of eggs is the size, but there are other differences.
Duck eggs have a darker yolk than a hen’s eggs and are great for scrambling, poaching and baking. Be careful when frying them, the whites have a lower water content so can become rubbery if overcooked.
Goose eggs are about three times bigger than hen’s eggs and twice as large as duck eggs. Their shells are quite thick making them harder to crack. Surprisingly their yolk is much paler than a chicken’s egg. They also have a higher fat and protein content.
Quail’s eggs are petite with a gorgeous speckled shell. It is considered safe to eat quails eggs raw and their small size makes for a good portion for kids, or perfect for a dish that you want to make look more sophisticated.
Here we have a simple but unbelievably delicious recipe from BBC Good Food, Soft Boiled Duck Egg with Bacon and Asparagus, perfect for breakfast, lunch or dinner:
We hope that this post about eggs will increase your food lore. Remember that the more you know, the tastier it gets.