10 small free range eggs with a mild flavor. Eggs are a source of high quality protein and are packed with nutrition, including vitamins A, D, E and B12, riboflavin, folic acid, iron, zinc and phosphorus.
Compared to chicken eggs, duck eggs are larger, contain more omega-3s and are more nutritious. With a richer flavor and thicker texture, they're also one of the few foods that leave your body more alkaline – rather than acidic – which may help to ward of cancer cells. For ideal texture and flavor, avoid overcooking.
Larger than quail eggs and around ½ to a ⅓ the size of a large chicken’s egg, pigeon eggs have more elastic whites and are often used in Chinese cuisine – they’re considered to be good for the kidney and bladder in Traditional Chinese Medicine.
24 quail eggs, each around the size of a very big olive, with mottled brown shells. Similar to hen’s eggs to taste but slightly stronger in flavor, with a higher proportion of yolk to white. Packed with nutrients, including protein and vitamin B1, plus up to five times more potassium and iron than chicken eggs. Serve as canapés or in salads. To soft boil, place in boiling water for 30 seconds. To hard boil, place in boiling water for 1 minute.