Birds are usually bred for their meat, so the eggs are left for breeding. However, perhaps in villages or on farms can be found such eggs. The difference with the chicken yaitsami very small and can be to use for baking. Pheasant eggs for the size of these eggs resemble eggs . They come in different colors, ranging from buffalo skin color to green-blue or olive, there could be spots.
They have a very strong taste and they can be boiled to be used in salads, bake and cook almost any way. Before adding eggs to other ingredients, be sure to break it down into the cup to make sure that it is normal. With ostrich eggs Since ostrich meat has become increasingly popular, it is possible to find and ostrich eggs. Ostrich egg weighs 450 grams and more. He has a relatively strong taste and is best to use it in baking. His pale shell is very strong and beat her so hard. Ostriches lay eggs in summer, and eggs can not get at other times of the year.
Australian emu eggs, emu a little less ostrich. They are protected by law, and to collect their eggs to special permit. However, the emus are sometimes farmed for their meat and eggs. Lay eggs in winter, and at one time a bird can carry up to 20 dark blue-green eggs with a very hard shell. It is best to use eggs in baking, but you can do with them scrambled or cooked in savory dishes. Eggs of wild birds in most Western countries, the eggs of wild birds are protected by laws on environmental protection. However, on special permits can hunt for eggs of gulls. Gull eggs are dark, mottled, green or blue with a delicate fish taste. Guinea fowl eggs, these birds – the relatives of pheasants and chickens. Their eggs resemble eggs ; half the chicken and weigh about 1925 They are almost always light-brown shell. Taste of guinea fowl eggs gently and easily. They are ideal for decorating dishes or add to salads, are good in baking.