Pigeon eggs, Calories, benefits and harms, Useful properties

general description

Pigeon eggs are quite small in size, 4 cm long. Nearly
in all species of pigeons, eggs are white without specks, with mother-of-pearl, shiny
low tide, but in some breeds eggs are light brown or
cream color. Pigeon eggs have a very fragile shell,
therefore, they are difficult to transport and need careful

The first mention of pigeons
are found in the Bible. During the flood, the dove was the first
brought Noah an olive branch, which meant that there was dry land. Pigeon
eggs have appeared in the human diet since their domestication. it
happened in Persia, during the reign of Sirius the Great, then
The Persian Empire ruled the whole world.

The habitat of pigeons spreads across all continents, except
Antarctica. The greatest variety is presented in Australia and South
America. On the territory of Ukraine, there are about 10 species of pigeons.

Pigeon eggs are highly prized in cooking, they have a delicate, delicate
taste. However, due to their great rarity, they have a rather high cost.
Those wishing to taste pigeon eggs have to order them in advance
from breeders, because in stores they practically do not exist.

Eggs to be stored must be intact,
fresh and clean. Those eggs that are intended for consumption
in the next 3 days, can be stored on the inside of the door. Rest
eggs are preferably stored on the top shelf of the refrigerator, when
this arrangement extends their shelf life up to two weeks and
more, while it is advisable to wrap the eggs in paper and turn over
them once a week so that the yolk remains in the center of the protein all the time.

Calorie content of pigeon eggs

Pigeon eggs are considered very nutritious and high in
fats and proteins. In 100 g of raw eggs 160 kcal. It is advisable to use
them in moderation.

Nutritional value per 100 grams:

Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Caloric value, kcal 14 13,5 1,5 1,3 74 160

Useful properties of pigeon eggs

Composition and presence of nutrients

Pigeon eggs contain a wide variety of mineral
substances. Most of all contains iron,
that is why they are recommended for use by young children. Also
the yolk has a high sulfur content,
and the longer the egg is stored, the greater its concentration. Still in the pigeon
the egg contains vitamins A,
E and
however, vitamin C is completely absent.

Use in cooking

They are eaten during periods of rapid growth and post-traumatic stress
restoration of bones,
during pregnancy, while breastfeeding, to improve vision,
conditions of mucous membranes and skin. It is believed that the use
pigeon eggs have a good effect on potency.

In cooking, pigeon eggs are usually hard-boiled; when cooking, protein
in them it does not become completely white, but becomes slightly transparent
and through it you can see the yolk.

On the basis of pigeon eggs, excellent baking is obtained, cakes are obtained
more airy and lighter. Pigeon eggs are equally loved by gourmets
from the Middle Kingdom and French connoisseurs of delicious food. They apply
eggs in jelly,
drinks and soufflé. In the Baltic cuisine, they are used to make second courses,
combining them with fish and vegetables, and Caucasian – added to soups.

To prepare a traditional Chinese food – roast
pigeon eggs, required: 6 hard-boiled pigeon eggs
peel and fry until a thin light brown crust forms.
Bamboo sprouts (15 g) and xianggu mushrooms (10 g) must be soaked first
in water until it swells, and then cut into small slices, and then
warm up in boiling water. Then the eggs, mushrooms and bamboo are shifted
into the pan, add 50 g of lean chicken broth,
soy sauce (5 g) and rice vodka (10 g) and reheat. When half
liquid will boil away, the pan should be removed from the heat and pour in a trickle
into it starch, diluted in water in a ratio of 1: 2. In the end
add seasoning, for the preparation of which you need to add a very
hot fat ./. teaspoon black pepper, ginger
and star anise, as well as a tablespoon of onion, cut into small cubes
onions and fry all this until a slight haze appears, then strain.

Dangerous properties of pigeon eggs

Pigeon eggs are not only not harmful, but are also considered a product that
can be used even by small children, unlike other eggs.
Of course, there are cases of individual intolerance, with
which should give up the use of pigeon eggs. And naturally
one must remember that you should not eat eggs in large quantities.


This gullible bird can even live on your balcony.

See also the properties of other eggs:

Pigeon eggs, Calories, benefits and harms, Useful properties
You can bookmark this page

Anna Evans

Author ✓ Farmer

View all posts by Anna Evans →
Copy link