Eggs

This is a very short section, because we do not often use eggs as the principal ingredient of a dish. They play important parts in several recipes in this book, for example Gudeg and Sambal Goreng; and we eat just as many boiled eggs, fried eggs and omelettes as anybody else does. Generally speaking, we use duck eggs in savoury cooking more often than hen eggs because in many areas they are more plentiful; there are more ducks among the flooded rice-fields than there are chickens at home in the village.