Eggs practically of all birds not only it is possible, but also it is necessary to eat. They are incredibly useful and tasty. Eggs can be put in salads, garnishes, soups, pastries. They can be eaten in the raw, fried or boiled. Someone prefers only protein, and someone can't live without protein. What eggs of birds exist and what of them can be used in cookery?
Chicken yaytsay are eaten by more than 2.5 thousand years. It is considered that the first they were tried by residents of India, and following steel Europeans – Romans. Culinary opportunities of eggs are almost boundless, as well as ways of preparation.
Duck eggs
Happen different color – from habitual white to greenish-blue. The size they there are slightly more chicken, have bright taste and a strong smell, but not all gourmets like it. Yolks of duck eggs do pastries very beautiful – saturated golden color what are appreciated by many hostesses.
Goose yaytsay weight reaches 200 grams, and the shell differs in special durability. In cookery are used seldom because of a specific smell and smack. Crude them is it is forbidden, and it is necessary to cook goose eggs 15 minutes – not less. Quail yaytsavtory in popularity after chicken. They are a source of vitamins and nutrients, positively affect memory, normalize exchange processes, improve mental activity and are capable to increase potency. Eggs индейкиВес these eggs about 75 grams. Color of a shell cream-white. They are useful and tasty, but, unfortunately, it is difficult to find them as turkeys are generally bred for meat in shops. Pigeon yaytsanastoyashchy exotic with which not everyone can indulge themselves. They very small also cast nacre. Generally they can be found as a part of some dishes in eminent restaurants. Ostrich's yaytsasamy big in the world. Diameter – about 20 cm, weight – up to 2 kg. Color varies from white to dark green. It is possible to store them 3 months. The taste especially doesn't differ from eggs, but one such egg will be enough for all family.