The Variety Of Eggs

These eggs produce billions of eggs each year. Domestic chickens - the most prolific suppliers of eggs for cooking throughout the world. Of the hundreds of breeds of chickens, only a few are grown for the sale of eggs. The breed should be selected very carefully for a specific environment. Depending on the species of eggs are very small and white, which are ideally suited for children's meals and baking, light brown, dark brown or even pale blue.

Chicken Eggs Bantam bantam - small breeds of chickens half the size of an ordinary chicken. Eggs at them too shallow. The taste they look like chicken eggs and can be used as conventional eggs, but the number of eggs in the recipe must be doubled. Bantam eggs are not produced en masse, so they can sometimes be found from private producers. These tiny quail eggs, egg size is approximately three times smaller than chicken eggs, weighing about 20 g.

This smallest eggs from commercially sold in stores. They are pale, with dark speckles, husks, which adorns the dish, if you lodge the eggs in half shell. Peeled quail eggs are perfect for snacks and canapes, as a decoration dishes. If you do not digest them, they remain soft, almost creamy with a pleasant taste. They can be cooked like chicken eggs, you can make poached eggs. Duck eggs Domestic ducks are descended from wild waterfowl. Their eggs are slightly big chicken and weigh about 90 grams, and the color of the shell varies from pale greenish-blue to white.