Egg 101

Chicken vs Quail vs Duck vs Goose vs Ostrich

If you follow me you probably are aware that my 3 day trip to the mills turned into a two week affair due to unexpected flooding. At the beginning, we spent a solid 5 days straight at home without getting any groceries but we were lucky enough that our neighbors brought us some food during that time. A lot of them brought us eggs from their respective farms - not only chicken but also goose and quail!

If you missed it, you can find my spring YouTube video below! Pre-flood jolly times - birds chirping, water flowing, daffodils and tulips springing up everywhere. Feel free to follow for upcoming travel vlogs (Wales and Tokyo!) and for seasonal Mill content. <3

During these few weeks, my dad and I started off every morning eating a different type of egg and sharing our thoughts about each one. I had never really had different eggs back to back so I started taking little notes here and there on my notes app (my literal personal diary) to describe the different flavors. While I didn’t have time to compile a city guide or recipe for you this week (busy clearing debris sorry), I thought it would be fun to share my little egg notes with you here.

Ok let’s get into it…

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Quail Eggs

• Soft, delicate, and light. Even the yolk is light yellow and somewhat fluffy!

• A slightly herby and earthy flavor.

• Truly so annoying to peel but with the first bite you remember why it’s worth it.

• My favorite of all of the eggs. I love eating them boiled (2 and a half minutes) and dipping them in fleur de sel or dijjonnaise.

• 4 quail eggs = 1 chicken egg

After eating these delectable little eggies this week, we are currently in the midst of acquiring quails for the mills! Apparently each quail should lay an egg a day? I’M SO EXCITED!!! If you’ve ever had quails before, please comment any tips below! Thank you :)

Chicken Eggs

• Your standard egg!

Duck Eggs

• Rich, creamy, and fatty.

• Really flavorful, can even taste somewhat gamey!

• Huge yolk compared to egg white (in contrast to chicken eggs)

• Often used by chefs to give their dishes or bakes a little more UMPH due to the fattiness.

• 1 duck egg = 1.5 chicken eggs

Goose Eggs

• The shell is SO hard

• Reminiscent of a duck egg but less flavorful which I actually prefer. I personally find duck eggs have almost too strong of a flavor so a goose egg is still nice and creamy but the flavor isn’t too “eggy” in your face like that of a duck egg.

• The yolk is giant compared to the white - the ratio is even higher than that of a duck! Nearly 3/4 yolk to white.

• I really like goose eggs in a scramble because they make the dish taste buttery! I’ve had a caramelized onion + ham goose egg scramble twice this week.

• 1 goose egg = 2 large chicken eggs

Ostrich Eggs

@condimentclairenot from egg dealer #milltok

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• When boiled, they are so rubbery! The white is almost see through as well so it looks like a giant bouncy ball.

• While the yolk is creamy like that of duck and goose eggs, it’s much denser. Hefty boy!

• Unlike duck and goose eggs, the yolk is actually smaller in proportion to the white compared to chicken eggs.

• The shell is tough and you need some sort of knife or hammer to crack it open.

• The smell is slightly sulfuric.

• 1 ostrich egg = 24 chicken eggs

While I’ve never had turkey or pheasant eggs before, the internet seems to love them? I’ll have to try them out!

Since this week’s newsletter was short and sweet, please let me know what you’d read next week - recipe, city guide, food history… Thank you!

RIP

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