Turkey and Pheasant eggs
Tomorrow is Easter and I figured, I could be a bit cliched for the occasion :) So, here are a few crazy good ways to enjoy your eggs.. simply scrambled, a bit fried and straight poached with a dash of rich Hollandaise..
To make it a bit more fun, I chose a different egg for each preparation - regular chicken, bigger turkey and a more petit pheasant. :)
Last week at the farmers' market, there was a stall with fresh eggs. I mean, really fresh, just two days old! It reminds me of the days when I have enjoyed such hen butt to my mouth deliciousness, back in India. Anyway, I was super thrilled with my find and came home very much looking forward to taste testing.
To make it a bit more fun, I chose a different egg for each preparation - regular chicken, bigger turkey and a more petit pheasant. :)
Last week at the farmers' market, there was a stall with fresh eggs. I mean, really fresh, just two days old! It reminds me of the days when I have enjoyed such hen butt to my mouth deliciousness, back in India. Anyway, I was super thrilled with my find and came home very much looking forward to taste testing.
Mr. FSK tried the pheasant egg raw. The yolk he observed is quite a lot milder than a chicken's. When I scrambled the eggs, I did agree with his insightful comment. Pheasant egg yolks are tiny but in somewhat similar white to yolk proportion as that of a chicken egg. If you have issues the potent smell and flavor of a chicken egg, you may want to give pheasant a try.
As to the turkey egg, we had it fried with a runny yolk. I was amazed by the amount of whites it carried relative to the yolk. The yolk itself was not bold in flavor and for the most part there was not anything compelling over a regular chicken egg. It would be perfect for someone who likes egg white scrambles and omelettes.
As to the turkey egg, we had it fried with a runny yolk. I was amazed by the amount of whites it carried relative to the yolk. The yolk itself was not bold in flavor and for the most part there was not anything compelling over a regular chicken egg. It would be perfect for someone who likes egg white scrambles and omelettes.
Finally, going back to the happy chicken. I love a perfectly poached egg with a nice rich, runny yolk.
So, after all that taste testing, I find I am happiest with a nice, brown chicken egg. Now, quail eggs... that's another day's story :)
And before I leave on weekend festivities, I'll leave you with a simple dessert made with Orange-thyme biscuits that can easily do double duty for breakfast.. A sort of Strawberry Shortcake. I entered it into the Saveur's Sandwich challenge and would appreciate your vote. Many Thanks! :)
So, after all that taste testing, I find I am happiest with a nice, brown chicken egg. Now, quail eggs... that's another day's story :)
And before I leave on weekend festivities, I'll leave you with a simple dessert made with Orange-thyme biscuits that can easily do double duty for breakfast.. A sort of Strawberry Shortcake. I entered it into the Saveur's Sandwich challenge and would appreciate your vote. Many Thanks! :)
Happy Easter!!!
Strawberry Shortcake
Orange-Thyme Biscuits
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
200 g flour
1 tsp sugar
2 tsp salt
1.5 tsp baking powder
2 tsp thyme, finely minced
1 tsp orange zest
60 g cold butter, cubed
140 g buttermilk
1 yolk + 1 T cream for egg wash
Sift together the flour, salt, sugar and baking powder together. Cut into the mixture the cold butter until they are no more than the size of peas. Stir in the thyme and zest and mix well. Add the buttermilk and mix for form a dough. On a floured surface knead just a bit to make into a non-sticky dough ball.
Pat the dough out with your palms to 1/2 inch thickness. Using a cookie cutter, cut out scones and place on a greased baking sheet. Brush egg wash over the scones. Bake at 425F for 10-12 minutes until golden brown on top. Cool on rack.
To assemble the shortcake
1 orange-thyme biscuit
1 scoop of black cherry
2 T Strawberries, diced
a pinch of butter (optional)
Slice each biscuit horizontally. Toast lightly with butter on the inside. Arrange the strawberries on the lower half. Gently place the scoop of icecream on top of the fruits. Place the top half of the biscuit and press lightly.
Serve immediately with fruits on the side.
Strawberry Shortcake
Orange-Thyme Biscuits
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
200 g flour
1 tsp sugar
2 tsp salt
1.5 tsp baking powder
2 tsp thyme, finely minced
1 tsp orange zest
60 g cold butter, cubed
140 g buttermilk
1 yolk + 1 T cream for egg wash
Sift together the flour, salt, sugar and baking powder together. Cut into the mixture the cold butter until they are no more than the size of peas. Stir in the thyme and zest and mix well. Add the buttermilk and mix for form a dough. On a floured surface knead just a bit to make into a non-sticky dough ball.
Pat the dough out with your palms to 1/2 inch thickness. Using a cookie cutter, cut out scones and place on a greased baking sheet. Brush egg wash over the scones. Bake at 425F for 10-12 minutes until golden brown on top. Cool on rack.
To assemble the shortcake
1 orange-thyme biscuit
1 scoop of black cherry
2 T Strawberries, diced
a pinch of butter (optional)
Slice each biscuit horizontally. Toast lightly with butter on the inside. Arrange the strawberries on the lower half. Gently place the scoop of icecream on top of the fruits. Place the top half of the biscuit and press lightly.
Serve immediately with fruits on the side.