What’s in an Egg

I went to the Chinese supermarket and bought some eggs. I bought quail and duck eggs. One thing I have been wanting to do is make a mosaic of egg. I was not sure what egg I wanted. I cooked the quail eggs at 65 degrees C for forty-five minutes and the duck eggs for two hours. I then cooled the eggs. I started with the quail eggs. I extracted the eggs from their shells, lightly seasoned them, and compressed them between two sheets of plastic wrap. I then froze the egg base as a sheet. When it was frozen, I trimmed it to the shape I wanted. I used the trimmings to test the egg. What I imagined did happen. The egg whites weep moisture upon thawing while the yolks are creamy and decadent. I have several ideas to solve that problem, from simply blotting the mixture before freezing to integrating a product which will hold the moisture. We shall see.

My next step was to see how the duck eggs turned out. I cracked open the first one and… yikes, it was more than an egg, I had, well, the reason for the egg. I tried another and another and another. I had what some consider a delicacy and I consider a surprise I was not ready for. The duck egg experiments are currently on hold due to the fact that I have no duck eggs, just way too young ducks.