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Pheasant Eggs - anything in particular to make with them?

MMRuth Mar 22, 2008 08:05 AM

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 ...

  1. 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
    1. 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

      1. re: The Dairy Queen
        MMRuth Apr 6, 2008 04:48 AM

        Maybe a slightly richer flavor? I'll taste this lastest box and report back!

        1. re: MMRuth
          The Dairy Queen Apr 6, 2008 05:06 AM

          Please do! Maybe this is an oeufs en meurette occasion?

          ~TDQ

          1. re: The Dairy Queen
            MMRuth Apr 6, 2008 05:10 AM

            Hmm - that's a good idea!

    2. JoanN Mar 22, 2008 10:47 AM

      Oops. I see it's too late. Perhaps next time. I was thinking of the Zuni Fried Eggs in Bread Crumbs. And that would have given you the crunch you were looking for as well.

      http://www.chowhound.com/topics/35598...

      1 Reply
      1. re: JoanN
        MMRuth Mar 22, 2008 11:11 AM

        That sounds wonderful. I also have half a dozen beautiful chicken eggs from the farmer's market ... I splurged and got the ones with the pretty pale colors since it is Easter - but $5 ;-).

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