| This contest is fueled by the following news: |
| | Some interesting egg facts:
Chicken eggs:
These eggs are produced in billions every year. Poultry chickens are the most prolific suppliers of eggs to cookery all over the world. From hundreds of chicken breeds, only a few are farmed for the sale of eggs. The breed should be selected very carefully for a specific environment. Depending on the breed, eggs can be very small and white and are perfectly suitable for children's food and light-brown, dark-brown and also pale blue eggs are good for baking.
Bantam chicken eggs:
The Bantam is a small breed of chickens with sizes half of the usual chicken. Bantam eggs are also very small in size. In taste, these eggs are similar to chicken eggs and these eggs can also be used as usual eggs, but the number of eggs should be doubled as per the recipe. Bantam eggs are not manufactured on a large-scale; therefore, they can be found only from private manufacturers.
Quail eggs:
These tiny eggs are about three times less in size than usual chicken eggs and weigh about 20gm. Quail eggs are the smallest eggs which are sold in commercial shops. The shell of a quail egg is pale with dark flecks and the shell decorates the dish if an egg is served in half a shell. Clean baked eggs are perfectly suitable for snacks and canapé, and as a decoration of dishes. If the eggs are not over boiled, they remain soft, almost like cream with a pleasant taste. It is possible to prepare dishes with them like in the case of chicken eggs; it is possible to make scrambled eggs. |
|
|
|
|
|
