Egg

Appears in

Published 1989

About

When eggs are called for in a recipe, eggs laid by domestic hens are usually meant. However, eggs from turkeys, ostriches, or ducks can theoretically be used in baking; they are larger, but the basic composition is the same. Another variety of egg that is widely used is quail; the eggs taste very much like chicken eggs, and their petite size makes them popular for hors d’oeuvre preparations.

There is no nutritional or flavor difference between white and brown eggs; the color variations come from different breeds of hens, and the choice is a matter of personal preference.

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Part of

Appendix A

Ingredients

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