Looking for an alternative to chicken eggs? Here are three other options to try.
Tregor fresh duck eggs are shipped directly from farms in France and are certified by a number of awarding bodies, including the European Union. Duck eggs are usually around 50 per cent larger than your standard jumbo chicken egg. They can come in all sorts of colours, varying mostly by breed. The ratio of yolk to egg white in a duck’s egg is higher than a chicken’s egg. The yolk also takes on a richer, more deep orange hue when cooked. Much like chicken eggs, duck eggs can be fried, poached, or boiled, but a good way to experiment with them is to make scrambled eggs: You’ll find them to be much creamier due to the higher fat content. Because duck eggs are bigger, they offer a bit more protein – around 9g compared to 6g for a large chicken egg. They’re also a more concentrated source of omega-3s, which may help fight inflammation and reduce the risk of chronic diseases.
The diminutive quail – the smallest European game bird – produces an egg that is roughly the size of a very large olive, with an attractive brown speckled shell. Take a look at Le Gaulois’ Quail Eggs in store if you’ve not seen these types of eggs before. They are popular in Japanese bento boxes where they are typically served soft-boiled, often paired with celery salt and are typically eaten three to five at a time.
They can also be eaten hard-boiled, in a salad, or used as a garnish. Quails eggs are also packed with nutrients that make them a healthy option to add to your diet. They have comparatively more potassium than chicken eggs. The mineral has blood pressure-reducing abilities and acts as a vasodilator, which helps in relieving strain and stress on the arteries and blood vessels.
Follow Your Heart has been creating egg-free foods since 1970. The company’s vegan mayonnaise or ‘Vegenaise’ was the first egg-free version on the market and, since then, the brand has continued to create egg-free and dairy-free alternatives for consumers seeking delicious and healthy options. VeganEgg is the result of more than a decade of research. The result is a whole egg substitute that not only replaces eggs for baking and emulsifying, but also acts and tastes like real eggs when used to make scrambled eggs and omelettes. The plant-based product is derived from algae. Whole algal flour and algal protein are produced from native microalgae originally found in the Netherlands, and this algal flour and protein naturally contain high levels of lipids, carbohydrates, and micronutrients. These nutrient-dense microalgae also contain all essential amino acids and are a great source of dietary fibre.
Did you know?
• Eggs contain mostly monounsaturated and polyunsaturated fats, the good type of fats that are tied to a lower risk of heart disease.
• A recent study concluded that women who eat higher levels of choline, a nutrient found in eggs, are 24 per cent less likely to develop breast cancer.
• Lutein and zeaxanthin, antioxidants found in egg yolks can help stave off macular degeneration and cataracts.