The Incredible Egg
Put all your eggs in one basket and use them all for the same purpose……FOOD
Crack one open. Crack a different type…Do they look the same? Of course. The difference is in the cooking and amounts you use to bake with. I want to give you a few tips on how to cook them and adjust the amounts for your baking. Quail, duck, and goose eggs are all alternatives to the chicken egg, giving us a variety and different nutritional benefits. So, if you are allergic to chicken eggs, don’t give up. We may be able to find an alternative for you.
Goose eggs can be a staple in your home. They are, however, much larger than chicken eggs, so in a recipe, one goose egg can take the place of two or three chicken eggs. They contain a larger proportion of yolk to egg white. They have three times the amount of protein than chicken eggs, and they are also rich in vitamin A and iron.
If you bake with goose eggs you may need to add an extra chicken egg white so your baked goods do not become too dense. They would make great egg noodles because they are so rich.
Duck eggs are quite similar to goose eggs. They have large yolks, they are high in protein, and they have a higher nutritional value than chicken eggs. Duck eggs are a lot closer in size to a large or jumbo-sized chicken egg.
Duck eggs stay fresh longer and are an alkaline-producing food that may aid in fighting cancer. They make baked goods fluffy and light with a rich flavor.
If overcooked they can become rubbery.
Some cooks have suggested using one duck egg for every chicken egg in a recipe that calls for three eggs or fewer, but if the recipe calls for more than three eggs, use three duck eggs for every four chicken eggs.
Quail eggs pack a powerful nutritional punch. They help with digestive disorders and asthma. compared to chicken eggs, they are higher in protein, vitamin B, iron, and potassium. However, they don’t work as well in recipes because of their small size. So, they are best cooked alone. Quail eggs are a delicious and dainty treat, often used for appetizers or hors d’oeuvres.