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Smaller eggs, such as quail eggs, are used occasionally as a gourmet ingredient in Western countries. Eggs are a common everyday food in many parts of Asia, such as China and Thailand, with Asian production providing 59 percent of the world total in 2013. [10] The largest bird eggs, from ostriches, tend to be used only as special luxury food.
Century eggs (Chinese: 皮蛋; pinyin: pídàn; Jyutping: pei4 daan2), also known as alkalized or preserved egg, are a Chinese egg-based culinary dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method. [1]
Plover eggs were a form of eggs as food, and a seasonal delicacy of western Europe. [1] Gathered from wild green-plover nests, [2] a practice called plover egging, these eggs were perceived to be particularly flavorful and were snatched up by avid rural foragers and, in turn, their urban customers, as soon as nesting season began each year.
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The Big Green Egg is manufactured from ceramics designed to reflect heat, and the temperature gauge recommends not exceeding a maximum temperature of 750 degrees F. [4] The Big Green Egg is a charcoal barbecue: the manufacturers recommend lump wood charcoal because alternatives such as charcoal briquettes generate much more ash, and contain ...
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Also known as the Spinach Jade Egg, made by Fabergé in 1899 for Tsar Nicholas II and given to Empress Maria Feodoronova as a gift. The egg has a mechanism which when pressed will allow the heart inside to open up as a pendant containing pictures of family members. Made of nephrite, silver-gilt, diamonds, white, red, green and opaque violet enamel.