The average home cook or restaurant chef isn’t likely to start frying up the eggs of robins or vultures, much less garter snakes, of course, but a number of unconventional bird eggs are finding their way into more and more restaurants and markets — both farmers’ markets and specialty supermarkets — these days. These eggs may be smaller or larger (in some cases much larger) than chicken eggs, and some of them have shells that are thicker than the norm, making them harder to crack. In general, the yolks are larger in proportion to the whites than with chicken eggs, and the flavor of these eggs is often richer. They’re definitely worth trying.

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