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On eggs

May 4, 2009

I’m a sucker for eggs. The more interesting, the better. Cream/brown/speckled, and it’s basically guaranteed that if it’s non-chicken, I’m taking it home just for the intrigue.

And I’m not alone of this odd tendancy – across the world, brown eggs are considered more desirable then white eggs. Since the brown eggs taste exactly the same and actually cost more, I can only assume there’s something intrinsic about ‘different’ eggs that get shoppers all hot & bothered.

And the Fair Farm Stand has always got some gorgeous ones – and not just white or brown (sooooo last year), but pale blue and speckled. But that’s just the chicken eggs. The really, really cool ones (so says me) are the emu, goose, and duck eggs that have been popping up near the register.

Goose Eggs are obviously much larger than either chicken or duck eggs – the girl at the counter said 1 goose egg = 2 regular sized chicken eggs. And not just that, but they have a crazy amount of flavor, are very rich, and like duck eggs, are best suited for use in dessert dishes.


Goose eggs – big as a tomato. A real size tomato.

On the down side, goose eggs are extremely high in fat and cholesterol (over 1200 mg. per egg), so their impact on a probably already high fat dessert is extreme. And even scrambled on Saturday morning with fresh mushrooms, spinach, and bacon, they ended up a little rubbery.

And there was a bit of a mental block for both me and the husband on eating a goose egg…possibly because we’d been seeing a lot of baby geese crossing the street as of late.

One giant egg in a bowl. No, that’s not a teaspoon… and 2 eggs poured into the pan. Gorgeous.

I passed on the really unusual duck eggs this time around, but probably will eventually and started asking around about how to best use them. Duck eggs are supposedly more flavor than chicken eggs, but also suffer from the higher fat content and more cholesterol. The egg white has a greater level of albumen (the protein of the egg white) than a chicken egg. Because of their richness and gelatinous properties, duck eggs could really have a great impact on a dessert recipes.

The emu eggs are next on my list – they have them at my co-op and at the markets, and they look like something absolutely prehistoric. By weight, they are equivalent to about 10 extra large or jumbo chicken eggs. From my “homework,” I’ve heard that they’re also very dense, and naturally souffle when baked. They “act” more like 14 or 15 eggs, because of the light texture they develop if not overworked.

They are extremely bland tasting, so you taste what you add. That makes me a little nervous, but I have it in mind for a bunch of people over for brunch. Frittatas or quiche or something like that.

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