PROMOTIONAL FEATURE
egg has to be a much tastier way to look after our bodies.
So in an eggshell, eggs are incredibly nutritious. We could quite easily become egg bores. We are in fact so addicted to the humble egg that we’ve recently introduce another prolifi c egg-layer to our farm, a free-range paddling of ducks! From Khaki Campbells and Indian Runners to the very exotic Cayuga, we’re completely besotted by our new bunch of waddling girls and their eggs really do deserve a special mention. When we talk to people about our lovely fl ock of waddling free girls, many of them will ask if there is a difference between a chicken egg and a duck egg, and the answer is yes, both in taste and nutrition. We recently spent a day cooking with
eggs from our new girls, with Michelin Starred Chef Russell Brown at Sienna in Dorchester, and we were really surprised at just how different our duck eggs are from our chickens’. Our Khakis lay creamy white shelled eggs and our Runners the traditional duck egg blue, and to say we are a little bit excited about the prospect of fi nding one of the Cayuga’s black shelled eggs buried in the straw one morning may be a bit of an understatement. Nevertheless, they all contain the same creamy white and
“If you’re an egg and solidiers type, you’ll need an extra slice of toast for dunking!”
golden yolk as our clucking girls. Duck eggs are much bigger than a chicken’s egg and the yolk is much larger because of this – if you’re an egg and soldiers type, you’ll need an extra slice of toast for dunking! The yolk is richer and creamier in texture and has a milder taste. The white is fi rmer, as surprisingly enough for waterfowl, duck eggs contain less water than chickens eggs, and again have a much milder taste. They cook in an almost identical way when scrambled, poached or fried, but if you love baking then duck eggs are for you! First-hand experience in the kitchen with Russell shows that they create much lighter, fl uffi er textured cakes. Although be prepared to give the whites some serious beating to create stiff peaks for folding in to mixtures, as the lower water content makes them a little bit harder to get to this stage, but well worth it when you do! So now for the really clever part. They
are a bigger egg, so naturally they will contain higher levels of the vitamins and minerals, along with a few added extras. They have a higher alkaline content and in many cases can also be eaten by those who suffer with allergic reactions to chicken eggs, so all in all another pretty good egg!
As with all things, eggs are best when enjoyed as part of a balanced diet, with a healthy dose of exercise thrown in for good measure. If you’re worried about cholesterol or fat content, it’s how you cook your eggs that matters, stick to poached or boiled or scramble without adding butter and you can still enjoy this nutrient rich beauty. Eggs are understated, versatile and delicious, something you can enjoy at any time of the day. So let’s say a fi nal big thank you to the very clever birds that lay them, 24 hours in creation, 3 minutes in the pan and probably a bit less than that on our plates. Genius.
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