Exotic Eggs

Some birds’ eggs are valued on the gourmet table as much for their appearance as for their taste. Quail and gull eggs are often boiled (five minutes in simmering water will hard-boil them) and served as a garnish, unpeeled to display their speckled shells. Plain or seasoned salt is usually provided for dipping. Quail eggs may also be baked sur le plat with tiny shrimps or wild mushrooms or added to soup. (Commercially available pigeon, partridge and pheasant eggs are also delicacies.) At the other end of the scale, the giant ostrich egg farmed in South Africa serves 10 people.