Pheasant eggs, Calories, benefits and harms, Useful properties

Pheasant eggs are literally a storehouse of all kinds of useful substances.
and various vitamins. They are small in size, about two
times less chicken
eggs. Pheasant eggs can be colored dark gray, gray,
light gray, greenish gray, light green, green and practically
marsh colors, can be monochromatic or speckled.

There is a legend according to which one of the Argonauts, Jason,
who went on a hike in search of the golden fleece, already on the opposite
I saw a beautiful bird, with wonderful plumage, and, unable to resist,
took her with him. Among the Greek aristocrats and in Ancient Rome, where
they came a little later, pheasants performed a purely decorative role.
A little later, they spread to Europe and England, where they
began to hunt and eat their meat and eggs.

Pheasants are bred in Southern and Western Europe, from Primorsky Krai
to Korea, China, Vietnam, the Caucasus and Transcaucasia.

In Ukraine, mainly two types of pheasants are bred – Caucasian and Romanian.
The color of the eggs of these species can vary from light sand to
light marsh color. These breeds have the largest egg sizes and
comparable to the eggs of young laying hens. Romanian pheasant egg taste
quite neutral and practically not expressed in comparison with chicken
egg. It should be noted that the taste of an egg directly depends on the diet.
poultry nutrition. The yolk in pheasant eggs is rather large; protein is very
tender, much more tender than chicken. Unfortunately, not everyone knows that
pheasant eggs can be used in cooking. And it’s enough to buy them
difficult, they are not sold in supermarkets, the easiest option
– is to order them online directly from the breeder’s pheasant farm.

Eggs can be used in a variety of ways: boil, bake, use
for making salads, but they are rarely used for baking.
To make sure the egg is good and fresh before eating
be sure to break it into a separate bowl and check for
foreign odors and lack of clouding of the protein.

Before cooking the pheasant, the eggs must be washed well, for
in order to get rid of harmful microorganisms and just dirt.
Eggs should be washed in warm water at a temperature of about 45 Ā° C.
During this heat treatment, pressure builds up inside the egg,
which does not allow dirt particles and bacteria to pass inside. If for
rinsing use cold water, then you can achieve the opposite

Calorie content of pheasant eggs

It is a high-calorie and fatty product. 100 g pheasant eggs 700
kcal. It is not recommended to consume such eggs in large quantities.
overweight people.

Nutritional value per 100 grams:

Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Caloric value, kcal 6,5 70,8 4,2 1,3 1,5 700

Useful properties of pheasant eggs

Pheasant eggs contain vitamins A,
the whole group of B vitamins, as well as trace elements – fluorine,
Pheasant eggs are very good for boosting immunity and stimulating
restorative functions of the body. This product is also very useful
pregnant and lactating mothers.

Pheasant eggs are also used for cooking nutritious and very
effective face masks and hair strengthening.
Here are some recipes for masks for all skin types.

  1. 1You need to shake one pheasant egg, add 1 tsp.
    a spoonful of medium fat cream and apply to the skin of the face. Withstand
    mask for about 20 minutes and then rinse with warm water. Such a mask
    Recommended for those with dry and flaky skin.
  2. 2It is necessary to grind the yolk of 1 egg, a tablespoon
    vegetable oil and a spoonful of lemon
    juice. Then use your fingertips to rub the mixture into the skin.
    on the face and neck. This mask is suitable for normal skin, good
    prevents it from withering.
  3. 3To raise skin tone and moisturize it is necessary
    the yolk of one pheasant egg, a teaspoon of honey and a tablespoon
    mix vegetable oil thoroughly, and apply the resulting
    mixture on the face. You can prepare a mixture with the addition of lemon juice.
    The duration of the mask is 15-20 minutes.

Dangerous properties of pheasant eggs

It is not advisable to eat raw eggs, because they have a bad effect on digestion
and to work the digestive tract, and there is also the possibility of contracting salmonellosis.
Individual intolerance to the product is also possible.


Observe this beautiful bird in its natural habitat
not so easy.

See also the properties of other eggs:

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Anna Evans

Author āœ“ Farmer

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