Pigeon eggs are quite small in size, 4 cm long. Almost all pigeons have white eggs without specks, with a pearlescent, shiny tint, but in some breeds, the eggs are light brown or cream in color. Eggs of pigeons have very fragile shells and are difficult to transport. You should handle them carefully.
The first mentions of pigeons we may find in the Bible. During the flood, the dove was the first to bring Noah an olive branch, which meant that dry land appeared. Pigeon eggs have appeared in the human diet since their domestication. During Sirius the Great’s reign, this happened in Persia; then, the Persian Empire ruled the world.
The habitat of pigeons spreads across all continents, except Antarctica. The greatest variety is in Australia and South America. Eggs of pigeons are highly prized in cooking; they have a delicate, exquisite taste. However, due to their great rarity, they have a rather high cost. People who want to taste these eggs have to order them in advance from the breeders because it is practically impossible to buy them in stores.
To store the eggs – they must be intact, fresh and clean. Eggs that are to be consumed within the next 3 days can be stored on the inner side of the refrigerator door. It is preferable to store the rest of the eggs on the upper shelf of the refrigerator. With this arrangement, their shelf life is extended to two weeks or more. Specialists advise to wrap the eggs in paper and turn them over once a week so that the yolk remained in the center of the protein all the time.
Composition and calorie content
Pigeon eggs are highly nutritious, high in content of fat and protein. 100 g of raw eggs have 160 kcal. So consume them in moderation.
- Protein, 14 g
- Fat, 13.5g
- Carbohydrates, 1.5 g
- Ash, 1.3 g
- Water, 74 gr
- Calorie content, 160 kcal
The benefits of pigeon eggs
Pigeon eggs contain a wide variety of minerals. Most of all, they contain iron, which is why they are good for young children. Also, the yolk has a high sulfur content, and the longer the egg is stored, the greater its concentration. The pigeon egg also contains vitamins A, D, E, and B2, but vitamin C is completely absent.
The benefits of these eggs are beyond doubt. They are perfect for young children, the elderly, pregnant women, and women after childbirth during lactation, and people with weakened immunity.
Due to the high content of vitamins and micro-elements – the consumption of pigeon eggs allows you to increase skin cells’ activity, making the skin elastic. It improves blood circulation and affects the level of hemoglobin. These eggs are useful for people with anemia, women with menstrual irregularities. Eggs protect kidneys, remove toxins from the body, cardiovascular system, prevents blood clots. They have a positive effect on the health of the eyes and mucous membranes, and the skeletal system. They regulate metabolic processes in the body.
Pigeon eggs harm
This type of eggs is unharmful and is a product that is perfect even for young children, unlike other eggs. Of course, there are cases of individual intolerance, in which it is worth refusing to use these eggs. And of course, we must remember that you should not eat eggs in large quantities.
Pigeon eggs in cooking
Pigeon eggs are slightly larger than quail eggs but significantly less than chicken eggs. In recipes, one medium chicken usually corresponds to 2-3 pigeons eggs. They also taste almost identical. When boiled (and this is the method that is usually used for cooking), their protein does not become completely white but remains translucent: even though the cooked protein, the yolk of a pigeon egg, is visible.
This delicacy is popular among chefs in many countries. However, even in gourmet restaurants, dishes from these eggs are costly and appear very rarely (in many places only by pre-order). You can often find them in Chinese and French cuisines, where the eggs of pigeon are components of salads, soups, gourmet snacks.
And to make the baked goods more fluffy, some pastry chefs replace chicken eggs with pigeon eggs. In English cuisine, soufflé, jelly, and some cocktails chefs make based on this product. Since ancient times, the eggs of pigeons used the Transcaucasus peoples and in the Baltic Countries. It is customary to combine them with fish, vegetables, and various hot dishes.