Whether you’re an ovolacto vegetarian, or just an everyday omnivore, you need to get your proteins in, especially at breakfast. Most of us tend to reach for those extra large grade A whites in the gorcery aisle, but if you know anyone who lives at or works at a farm, you might want to reconsider your options, and not just for the treatment of animals.
Have you ever tried a duck egg? They’re a bit weird, honestly, a much creamier and softer egg than chicken. I tend to like my scrambled eggs extra cooked, so I shy away from these for your everyday breakfast cooking. However, if you use one duck to every two chicken, you will have extremely moist cupcakes, and very gooey and delicious brownies. Chocolate cupcakes made with duck eggs are just heavenly.
Turkey eggs, the monsters of my breakfast world. Very large, with a dense shell and a membrane I often have to cut with a knife, is totally worth the effort. I think they’re more flavorful then their chicken cousins, but they are also a very thick and viscuous egg, opposite the duck in every day, so DO NOT use this for baking! Just don’t do it, it will not end well. They’re also a bit too large for eggs in a basket (unless you have a very very large piece of bread), but because of their size and density, make a freaking awesome omelet, easier to flip, and less eggs needed! You can mix turkey and chicken in this way too should you need more, but be careful when you pick up a chicken not to wallop it down on the counter. Many an exploding chicken egg has been caused by my darling boyfriend at 9 in the morning in this manner.
And if you’re looking for more ways to cook your eggs, try the eggs in a basket I just mentioned. Or if you have some bulkey rolls that need to get used up, try scrambling your eggs, and as they just start to thicken, squish them together in a patty with some salt n pepper and a bit of cheeze, bam. You have an egg sandwich of deliciousness.