TYPES OF EGGS

Many eggs are sold in the market today. Do you have any idea about the egg that you are eating? Is it a duck, quail, goose ostrich or a chicken? Those are the most common eggs they are used in gourmet meals.

Duck eggs are similar in sight to chicken eggs. They are a bit larger. Duck eggs have a pure white shell. They have more protein and more flavor than chicken eggs. They have a higher fat amount and are higher in cholesterol.

Quail eggs have a taste that is similar to a chicken egg. They are a smaller size. The shell has a variety of colors it ranges from dark brown to blue or white. These eggs are usually used to cook hard-cooked eggs and served with sea salt and caviar.

Goose eggs are 4 to 5 to times bigger than a chicken egg. They have a richer flavor. In recipes one goose egg can be substituted for 2 chicken eggs. One goose egg can take up the whole entire palm of your hand.

Ostrich eggs are the largest alongside of emu eggs. They are twenty times as large as a chicken egg. The off white colored shell is very thick. A knife is required to crack the shell. They can be bought at whole food markets.

Chicken eggs are graded by their size. The egg color is usually white or brown.

The eggs are grades as follows: AA, A, and B. Double AA eggs have thick egg whites the yolks are free from many defects. They are clean and have no cracks. Grade A eggs are almost as similar except they have lower interior quality. Grade B eggs have small stains and ae not consistent in size. The quality of the egg is reduced. Grade b eggs are not valuable in supermarkets.