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A Guide to Nature's Alternative Eggs

Posted: 06/27/11 11:06 AM ET

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We all know about and have eaten eggs. They are one of the more ubiquitous ingredients in cooking and are also healthy and easy to cook. But recently, more eggs than just those from standard hens have been frequenting markets and restaurant menus (think duck and quail eggs in omelettes or cracked on top of pizzas).

For those of you who aren't familiar with the wide variety of eggs available, we put together a guide for the eggs you are most likely to encounter at your local farmers market. Hopefully the notes below will spruce up your egg knowledge and maybe even encourage you to mix up your cooking and shopping practices.

- Yasmin Fahr, The Daily Meal

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Bantam Eggs
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Bantams (on the far right) are relatively rare, small hens that produce tiny eggs with a dark yolk. The 50-50 ratio of egg yolk to egg white makes them great for frying.


Related: 8 Excellent Egg Cocktails
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