Pheasant Eggs - anything in particular to make with them?
I bought some at the farmers market - a bit smaller than chicken eggs, larger than quail eggs. Will probably poach some for some kind of appetizer, maybe with shaved bottarga, but would welcome any other ideas ...
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MMRuth
Mar 22, 2008 10:37 AM
I ended up poaching these for lunch, and throwing together a salad with leftovers. I made a salad of thin slices of baby endives and Boston lettuce, with a dressing of creme fraiche, mayonnaise, olive oil, a little bit of Meyer lemon juice, tiny bit of white wine vinegar, grated bottarga, chopped chives, sea salt and ground pepper. I poached the eggs - a little more than a minute each, seasoned with a little salt and grated bottarga, put on top of the salad, then added some chopped chives and shaved bottarga for garnish.
The pheasant eggs were lovely - the yolks were deep, deep yellow and rich (I should have taken a photo of one that I cut into), and quite large, with less white than one would expect. One egg looked odd when I cracked it open, so I threw it out. I would have liked a little crunch in the salad - maybe croutons of bread the size of the poached eggs to serve them on.
Now to find my book for the duck for dinner!
›4 Replies
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re: MMRuth
The Dairy Queen
Apr 6, 2008 04:48 AM
Wow--those look fantastic. I'm very impressed you figured out a way to use them so they were featured so magnificently. Did they taste any different than chicken eggs, aside from the greater proportion of yolk?
~TDQ
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