i just love the incredible edible egg! / it’s an excellent source of protein \ and it can be used & prepared in so many ways that you can have it in different renditions everyday as breakfast and/or a meal <i’ve had many a two-egg sandwich after late night rowing practices> / boiled <hard or soft> | fried <scrambled, over easy, sunny side up> | poached | omelet \ you use it for baking | as binder or to make awesome breaded pork chops | to make egg nog | to make leche flan <the best uses just yolks> / and this is just with chicken eggs
i’ve become a regular at the new asian store on smallman street near the 31st street bridge in pittsburgh’s strip district \ i discovered that they have such a wide variety of eggs <fresh quail eggs | canned quail eggs | salted duck eggs | four versions of preserved duck eggs> / most surprising of all, they had the filipino delicacy balut which is boiled duck embryo <known as gross out egg in extreme reality tv shows> \ but they were technically penoy, not balut, which means that the duck embryo was not in very advanced devlopment / but it was just as awesome!
here’s another shout out to one of my favorite waterfowls, the incredible duck \ check out the amazing & cute wood ducklings / on the 2nd day of their life, they have to jump down from their nest which is 70 feet above the ground <because it is nestled high up in an oak tree!> \ their long slow-motion fall to the leaves & undergrowth is visual poetry
PBS | Nature: An Original DUCKumentary | Aired: 11/14/2012 | 56:00
about selected eggs from wikipedia
A balut or balot is a developing duck embryo that is boiled alive and eaten in the shell. It is commonly sold as streetfood in the Philippines. They are common food in countries in Southeast Asia, such as Laos (khai look ໄຂ່ລູກ in Lao, Cambodia (pong tia koon in Cambodian) and Vietnam (trứng vịt lộn or hột vịt lộn in Vietnamese). They are often served with beer. The Filipino and Malay word balut (balot) means “wrapped” – depending on pronunciation.
Century egg or pidan (Chinese: 皮蛋; pinyin: pídàn), also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.
A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal… Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavoring. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinese mooncakes to symbolize the moon.
Quail eggs are considered a delicacy in many countries, including western Europe and North America… In the Philippines, kwek-kwek is a popular street food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried. In Vietnam, bags of boiled quail eggs are sold on street stalls as inexpensive beer snacks. In South Korea, large, inexpensive bags of boiled quail eggs are sold in grocery stores. In Indonesia, small packages of hardboiled quail eggs are often found to be sold by street vendors as snacks.