Pheasant egg

Eggs are an important and versatile ingredient for cooking. Protein and yolk are rich in nutrients: proteins, fat-soluble vitamins, minerals, essential fatty acids ^[1]. Since ancient times, people have been eating chicken eggs. For centuries, this amazing product has been a symbol of life and fertility in many cultures. In addition to chicken, gourmets love to treat themselves to equally healthy quail, ostrich and pheasant eggs. ^[2]. And now we will talk about the latter.

Jason Bird

Legend has it that Europe learned about pheasants thanks to the mythical Jason. In search of the golden fleece, he found a bird of extraordinary beauty with bright plumage and took it with him from its habitat, which today is Georgia. It is believed that the name of the bird comes from the name of the river Phasis. In ancient Greece, pheasants easily adapted to new conditions, and then quickly spread throughout Europe. For many years, these bright birds served as a living decoration for the Hellenes, and in the East they were considered sacred.

It is believed that the British were the first to try pheasant meat. They liked the new product very much, since the first pheasant farms appeared already in the XNUMXth century. And in the XNUMXth century in Russia, pheasants became a very good way to earn money: the demand for these bright birds was more than high. And although at first Russia was fascinated by common pheasants, soon hunting ones took their place on farms. These birds are bred in Russia today, and besides it, in the countries of Western and Southern Europe, in China, Korea, Vietnam, and the Caucasus.

Specialists divide pheasants into two groups: ordinary and green. The first are more than three dozen subspecies of birds, which are classified according to the principle of habitat. Another five subspecies are representatives of green birds. In the wild, the way of life of representatives of different subspecies is very similar. They feel great in the fields, among the bushes, in the thickets of reeds and in the undergrowth. Their usual menu consists of seeds, insects and even small reptiles and mice. ^[3].

The pheasant is a hunting bird, and at home it is kept in an aviary. The mating season and egg-laying in pheasants fall in the middle of spring. ^[4].

Starting from April to June, females lay one or two eggs daily, for the season – up to 50 pieces. However, in conditions of captivity, the hens rarely sit on the eggs, so in order to get offspring one has to resort to the help of incubators.

How to recognize a pheasant’s egg

First of all, the pheasant differs from the well-known chicken egg in size – they are almost half the size. The second distinguishing feature is the color of the shell. ^[5]. Depending on the subspecies of birds, they can be from dark gray to light green. Eggs don’t have to be the same color. Like quail eggs, they may have a pattern of specks or small spots. ^[6]. And Romanian and Caucasian pheasants lay brown eggs, and are also slightly larger than their relatives.

Nutritional characteristics

Did you know that pheasant eggs contain almost 4 times more calories than chicken eggs? Nutrition experts have calculated that 100 grams of an egg product contains about 700 kilocalories, as well as more than 6 g of protein, 71 g of fat and 4,5 g of carbohydrates.

The delicacy also contains a set of micro and macro elements, consisting of iron, calcium, potassium, copper, magnesium, fluorine, selenium, zinc. Each of these elements plays a key role for a particular system of the body or organ. It is also important to know about the rich vitamin composition of the product. It contains vitamins A, D and an almost complete composition of B vitamins.

Useful Properties

The rich vitamin and mineral composition of pheasant eggs is useful for weakened organisms, for children during growth, for people after an illness who are engaged in heavy physical or mental work. Proteins and yolks rich in beneficial components quickly restore strength and strengthen the body. They are useful after emotional shocks, but undesirable for obesity.

If possible, pheasant eggs should be consumed by expectant and nursing mothers, but this should be done in moderation. Although the delicacy is rich in many substances useful for mother and child (including folic acid, iron, calcium), it is also an allergen product, so nutritionists and pediatricians prohibit giving pheasant eggs to children under 2 years old. ^{[7] [8]}

The advantages of pheasant eggs

Have a high satiety index

Being a rich source of high quality protein and important healthy elements, this delicacy quickly satisfies hunger. It is considered the best option for a nutritious breakfast or a snack to recuperate throughout the day.

Prevent iron deficiency

Many people already at the initial stage of anemia experience fatigue, headaches, irritation. Iron is a carrier of oxygen in the blood and plays an important role in maintaining immunity and a healthy metabolism. The yolk contains rich reserves of this beneficial substance. By the way, according to researchers, in pheasants’ eggs, iron is represented in one of the most easily digestible forms by the body.

Protect against beriberi

The rich vitamin composition makes pheasant eggs a useful product for the prevention of beriberi. Eating a delicacy, you can not worry about a possible deficiency of B vitamins.

Helps healthy brain work

Choline (also known as vitamin B4) is an important substance for the brain. It contributes to the proper development of the brain in children and supports cognitive functions in old age. Pheasant eggs are a rich source of choline.

Strengthen hair and nails

Hair and nails reflect the biochemical balance in the body. Pheasant protein and yolk are known for their high content of amino acids, minerals and vitamins. By adding this product to your diet, you can significantly improve your overall well-being, as well as ensure healthy looking nails and hair.

How to cook

Pheasant eggs are one of those products that you will not see on the shelves of ordinary stores. As a rule, this delicacy is ordered from specialized farms. But even the inaccessibility does not affect the growth of its popularity, and the number of people who want to try dishes from an unusual product is only growing.

This type of eggs is cooked like regular chicken. They can appear on the table in boiled or fried form, they are added to salads, used to make sauces, desserts and dough. Depending on the variety of birds that laid their eggs, they may differ slightly in taste, although this difference is almost imperceptible in ready-made dishes. Most pheasant eggs do not have a pronounced taste.

Compared to chicken eggs in pheasant eggs, the yolk is proportionally slightly larger, and the protein is softer in consistency. Unlike duck eggs, whose boiled protein is “rubber”, pheasant is excellent for hard-boiled or soft-boiled cooking. Before cooking eggs, it is advisable to rinse the shell under warm running water. This will minimize potential contamination of the yolk or albumen by bacteria living on the outer shell. For the same reason, it is undesirable to use the product in its raw form.

Cosmetology Benefits

Pheasant eggs are good not only on the table in the form of an appetizing dish, but also as a component of natural cosmetics. This product is extremely rich in nutrients that hair, nails and skin also need, so cosmetologists recommend including raw eggs in face and hair masks.

If you beat one egg and a little heavy cream, you get a mask for dry, flaky skin. Lemon juice, olive (or other) oil and a pheasant egg are used to prepare a home remedy for early skin aging. A mixture of honey, egg yolk and vegetable oil revitalizes dull hair.

Some suggest that the fabulous firebird is a well-known pheasant. Although ornithologists are in a hurry to clarify: only males boast of bright colors, and their girlfriends are of a modest gray-brown color. The benefits of laying hens are different – they give a person tasty, nutritious and healthy eggs.

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