- Egg assortment explored: chicken, double-yolker, duck, and goose
- Chicken eggs dominate market but double-yolkers offer a twist
- Duck eggs impress with richer flavor, but goose falls short
Regardless of whether they are chocolate eggs or hen eggs, no other delicacy more aptly represents Easter than the egg.
Although the majority of us adhere to the conventional poultry egg, we may place only some of our trust in a single source.
Even guaranteed double-yolks and quail eggs the size of acorns could inspire a new breakfast favourite.
However, at as much as £8 per egg, can these egg-expensive eggs be considered any more economical?
The final contenders for our trials were determined after searching local supermarkets for unusual eggs: goose, quail, duck, double-yolks, and a standard free-range chicken serving as the control.
To obtain the most accurate representation of the flavour and consistency of eggs, each egg was soft-boiled for the specified duration on its packaging.
The soaking time it was varied considerably, ranging from a relatively extended ten minutes for the goose egg to a mere minute for the quail.
One by one, the eggs were introduced to the water that was already boiling to ensure that they all cooked simultaneously.
Nevertheless, this preliminary boiling procedure produced intriguing outcomes, as the double-yoked eggs appeared to be especially susceptible to shattering in the pan.
To determine what was wrong, we simmered a few more and discovered that two of the three had fractured in the water.
It was unclear why this would occur; however, if you do attempt to make these, you should consider simmering them over a lower, gentler heat.
After the eggs had been boiled, they were evaluated and ranked based on the three most crucial characteristics: appearance, flavour, and the crucial “dunkability” aspect using buttered toast slices.
Chicken egg (the control)
A control was required for every scientific experiment, and in this instance, it was a standard poultry egg.
Unsurprisingly, this is the most consumed variety of egg in Britain, with 34.6 million consumed daily.
Additionally, eggs are among the few food items in which the United Kingdom is virtually self-sufficient.
Around 11 billion eggs are produced annually by hens in the United Kingdom, resulting in an 86 per cent self-sufficiency rate for the country.
Additionally, chicken eggs are an excellent source of daily protein and nutrients, containing 8.3g of protein per egg.
Even more, some research indicates that individuals who consume a more significant number of eggs per week have a “healthier body composition” and a lower BMI.
Regarding flavour, it is likely unnecessary for me to elaborate on what an egg tastes like.
Although the yolks of the eggs we evaluated were attractively coloured and had a satisfactory flavour, in the end, they were merely eggs.
This, in conjunction with their nutritional compositions, will serve as the standard against which the remaining eggs in the assortment will be assessed.
Yolker double-cycle
When seeking a simple alternative to the conventional poultry egg, a double-yolker becomes an unmistakable selection.
As their name implies, these eggs are regular poultry eggs, except that they have two yolks instead of one.
Although these exquisite eggs may appear to be an Easter miracle, they are unintentional errors.
Double-yolks are the result of a hen’s egg production cycles being misaligned.
They are more prevalent during the spring and are occasionally produced by immature, inexperienced hens that simultaneously release two yolks.
Although uncommon in hens, they are not so unusual that a carton of six guaranteed doubles is no longer available at the majority of major supermarkets.
However, those anticipating a double-sized egg may be slightly let down, as the yolks are typically somewhat smaller than usual.
These suspicions are confirmed upon a cursory examination of the nutritional information: they contain considerably less fat and a marginal amount less protein than a standard egg.
Putting nutrition aside, these were an enjoyable substitute for the ordinary brunch.
Although adorned with a visually appealing deep orange yolk, the flavour exhibited a marginal improvement over that of an egg with a solitary yolk.
Nevertheless, the submerging experience was exceptional, culminating in a prodigious display of egg yolk.
In addition, as a bonus, the second yolk is revealed after half of the egg has been consumed, allowing you to begin the procedure once more.
While frying these would have enhanced the presentation of the two yolks to a greater extent, they were still an excellent option.
Duck yolks
To venture beyond the realm of poultry eggs, we decided to experiment with duck eggs.
Although they are readily accessible in select supermarkets, these eggs are considerably more costly than the average egg.
With a few additional pence per egg, duck eggs could make an exceptionally delicious Easter delicacy.
The eggs, in their uncooked state, possess an intriguing quality due to their shells, which are only slightly translucent and capture light in a captivating fashion.
The half-dozen eggs I had consumed might have been the cause, but they appeared to be practically gleaming from within.
Regardless, their flavour remained equally remarkable even after boiling.
The carapace was more difficult to penetrate with a reasonable amount of force, but the effort was well worth it in the end.
In comparison to a chicken’s egg, the whites are more rigid and possess a slight bite, giving them an almost sharp consistency.
The yolk, conversely, exhibited an exceptional level of softness and a flavour that was considerably more profound and opulent than one would anticipate from an egg.
This may be attributed to the marginally elevated fat content of duck eggs, which weighs 9.3 grammes of fat per 100 grammes.
Nonetheless, health-conscious individuals can take comfort in the fact that a duck egg contains nearly twice the quantity of omega-3 fatty acids found in a chicken egg.
Duck eggs emerged victorious on account of their delightful texture, abundant flavour, and vibrant hue, in addition to their sheer enjoyment value.
When considering an alternative to poultry eggs, duck eggs are unquestionably superior.
Goose yolk
The egg had a faintly disagreeable odour, and its flavour needed to be significantly improved.
In contrast to the pleasant firmness of the duck egg white, this was cloyingly viscous.
Individuals who were forced to sample it reported it to be “claggy,” “like clay,” “chalky,” and otherwise disagreeable.
As opposed to an aesthetically pleasing deep gold, the yolk was a pale wildflower yellow.
Even if you are an exceptionally affluent bodybuilder, goose eggs will provide you with an excellent source of protein.
A solitary goose egg contains 266 calories and 20 grams of protein, which is nearly three times the amount found in a standard egg.
Nevertheless, despite the flavour and the paradox of preparing a single poultry egg, I advise against consuming more than three.
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Following that ecstatic assessment is an egg that I strongly advise you to avoid on Easter.
The exterior of the goose egg is imposing.
In addition to being packaged in a peculiar souvenir-like display case, it is approximately 2.5 times the size of a hen’s egg.
However, at £7.39 (at least at Whole Foods, where one was available on short notice), one would almost expect something extraordinary.
Further, anticipation was undoubtedly heightened after the egg was boiled for 10 minutes, which was below the minimum time recommended.
The experience of chipping into the extremely thick shell resembled palaeontology rather than consuming breakfast, which undoubtedly increased the level of exhilaration.
However, as soon as I managed to extract the prized information, the outcomes were unquestionably unimpressive.
