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It’s Time for an Edible Egg Hunt!
By Taylor Satterly
hen you think of an egg, the first animal that comes to mind might be
a chicken. The chicken egg is eaten scrambled, fried, poached, boiled
and raw! In the kitchen, the egg is used to bind ingredients, leaven
souffles, thicken custards, emulsify dressings, clarify soups and as a
garnish. This isn’t surprising considering the egg’s natural
versatility and the fact that it is a nutrition powerhouse full of
protein and a variety of vitamins and minerals.
But, wait… what about other types of bird eggs? Although chicken eggs
are most popular, the consumption of eggs from other birds is a trend
that is sweeping across America—currently more prevalent in some
states than others. A few of these eggs include duck, quail and
ostrich. Some farmers and grocery stores have started selling them,
and some upscale restaurants have started serving them. Whether you’re
open to untraditional foods or a skeptic, consider the addition of
other bird eggs to your diet or at least try them once. When you do
come across them, you may be astonished at the tasty, nutritious
“prize” they have to offer inside.
Check out the side-by-side comparison below and get ready to expand
your taste for eggs.
Size: Weight: 2 ounces
Taste: Mild flavor
Buy: Farmers' markets, supermarkets, superstores, most convenience stores
Size: Jumbo chicken egg size
Color: Beige-gray shell
Taste: Intense; creamier texture
Buy: Whole Foods Market (varies by region), farms (Wedge Oak Farm in Lebanon, Circle V Farms in Sneedville, Mother Earth Meats in Knoxville, Ecotone Farm in Joelton, Main Street Farmers’ Market in Chattanooga) and locally sourced Old School Farms Restaurant (located 10 minutes from downtown Nashville)
Size: Similar to a grape tomato
Color: Freckle-like brown specks on white, blue or green shell
Taste: Slightly richer
Buy: Whole Foods Market (varies by region), farms (Giving Thanks Farm in Clarksville, Rockdale Ranch in Goodlettsville) and restaurants (Antica and Miel in Nashville and King Market Café in Antioch)
Size: Equal to 24 chicken eggs
Taste: Similar to chicken eggs
Buy: Currently unavailable in Tennessee, but can be found online or at a few out-of-state farms (New York, California, New Mexico)
Scrambled Egg Muffins
Makes 9 servings/Total time: 30 minutes
¾ cup white mushrooms
6 whole chicken eggs + 6 chicken egg whites; or 9 duck eggs; or 45 quail eggs; or 2 1/4 cups ostrich egg
1/2 cup chopped onion
1/4 cup chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
1. Preheat oven to 350° F.
2. In a large bowl, beat eggs. Add onion, red pepper, mushrooms, salt and pepper. Stir in cheese.
3. Evenly distribute mixture into nine muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted near the center comes out clean.
Taylor Satterly is from Danville, Kentucky. She earned a bachelor’s
degree in dietetics from the University of Kentucky. Currently, she is
attending Vanderbilt University Medical Center’s Dietetic Internship
program and plans to complete National Board exams to become a
registered dietitian. Her practice areas of interest include long-term
care, nutrition support, outpatient, geriatrics, cardiology,
transplant and renal nutrition.