Chicken, quail, duck – such different eggs

Chicken eggs

Available virtually everywhere chicken eggs are a virtually universal product. They are put in salads, minced meat, filling for pies, they are the base of custards, soufflés and sauces, a rare recipe for baking is without chicken eggs. There are several dozen ways to cook eggs for breakfast from simple scrambled eggs to classic benedict eggs.

Chicken egg shells are porous, so they are not recommended to be washed before storage, so as not to open up access to different odors to the yolk and protein. Nutritional value of one chicken egg with an average weight of 50 grams is 70 kcalories, of which 5 are fats.

Duck eggs

Duck eggs are similar to very large chicken ones, with a smooth, coffee-beige shell. It’s thicker than chicken’s, so it’s much harder to break a duck egg. There’s more fat in these eggs, but at the expense of that, the texture of the cooked dishes is creamier. The protein of such eggs is saturated in color, larger, there is less water in the protein and it is easier to digest because of this.

Cookers claim that the dough implicated on duck eggs turns out more tender, and the cream – silky. These eggs taste like very fresh chicken. Besides the usual dishes, exotic delicacies such as Chinese salted eggs or Filipino balu eggs are made from duck eggs, with a germ inside.

The weight of the average duck egg is 70 grams, the nutritional value is 130 kilocalories. Fats in such an egg — 10 grams.

Goose eggs Goose eggs

are the largest of domestic poultry eggs. One medium goose egg is equivalent to three chicken. They have a vibrant taste and more intense flavor, but also contain the most cholesterol. Their yolk, on the contrary, is lighter than chicken, very thick and sticky. There’s more protein in them. They are also difficult to break, the shell is white or ivory coloured.

Turkey eggs From poultry

eggs turkey are the most expensive. Turkeys are rarely carried, so it is more economical to use their eggs to sit out than for food. Turkey eggs are somewhat larger than chicken, they have a hard shell covered with speckles. The intense taste of eggs is also explained by the presence of large amounts of cholesterol, its times four more than in chicken eggs.

Quail eggs

The smallest, but at the same time the most useful, quail eggs weigh no more than 9-10 grams each. They have the highest yolk-to-protein ratio, they have the least cholesterol and calories – one egg accounts for about 14 kcalories. Their elastic membrane does not miss germs, so these are the only eggs you can eat raw without danger. They are so miniature that they are perfect for a variety of delicacies, they are stuffed with caviar and truffles, put whole in salads and rolls.

Ostrich eggs

Ostrich eggs are the largest of those that are more regularly eaten. Their shell is so thick that in order to get the contents out of them, it has to be punched with a chisel or drilled. Most often the ostrich egg is not used all at once, because its contents weigh up to 2 kilograms. Protein and yolk are drained from the shell and stored in the fridge or even frozen.

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