These eggs are just ducky

Hey there, time traveller!
This article was published 29/06/2013 (4663 days ago), so information in it may no longer be current.

Since prehistoric times, bird eggs have been a valuable food source.

Chickens and ducks were probably domesticated from jungle fowl in Asia before 7500 BC, introduced to Egypt by 1500 BC and Greece and Rome by 800 BC.

Most bird eggs are edible — I once served scrambled ostrich egg for a summer backyard brunch. It was a hit, but it was not easy getting through the shell, considering it can withstand the weight of a grown human. I eventually had the hammer and chisel out… ha.

Roman meals often started with an egg course and, in the Middle Ages, eggs were forbidden during Lent because they were considered rich. Interestingly, the word mayonnaise is derived from the medieval French word moyeu for yolk or centre.

Here is a piece of Canadiana — the egg carton was invented in 1911 by Joseph Coyle of B.C. to resolve a dispute between a farmer and a hotel manager about broken eggs.

Duck eggs, fresh and salted, are commonly used in Asian cultures.

They have twice the nutritional value of chicken eggs, are an alkaline producing food and have more Omega 3 fatty acids

Use duck eggs when baking; their whites make fluffier and richer cakes and creamier baked custards or cr®me caramel.

Unfortunately, they are higher in cholesterol — but I’m not giving medical advice.

How to cook duck eggs?

Same as chicken eggs — they are delicious fried, scrambled, boiled or poached. You can also try pickling them, which makes them a meal in itself.

 

— Keith F. Mºller, Dean, School of Hospitality and Culinary Arts, Red River College