Eggs

New week and a new ingredient, and this week it's Eggs. Although commercially hens' eggs are by far the most widely eaten in the world there are many different edible varieties. Duck, goose, quail, ostrich, guineafowl and gull eggs all appear in dishes across the world and avian eggs are the most commonly eaten. However in some cultures turtle and crocodile eggs are also considered a delicacy. Perhaps a delicacy that you may not immediately associate with eggs is caviar, which is the eggs or roe from a fish, usually the sturgeon or salmon. The most sought after caviar is that of the Beluga Sturgeon with some varieties reaching prices of up to $25,000 per kg. Needless to say, this will not appear in any dishes this week. The French use egg yolks in their classic sauces such as hollandaise, the whites beaten to soft peaks and used in souffle and of course the whole egg used to make a classic omelette. The Chinese use eggs widely in a variety of dishes including Fu-Yung eggs and the intimidating century egg which is preserved for several weeks to months until they turn dark green in colour. The Japanese use egg in classic dishes such as Okonomiyaki, a type of savoury pancake and Tamagoyaki, a rolled omelette. In Morocco you will undoubtedly find eggs cracked and cooked on the top of your kefta tagine. Wherever you are in the world eggs will find their way onto your plate in one form or another.