Pheasant Eggs - anything in particular to make with them?
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!