Good Eatin’ – Pheasant Egg Sandwich

List Item: Try three quarters of the 1001 Foods You Must Try Before You DieFood item: Pheasant Eggs

Oh pheasant eggs, how long it took for me to actually find you! Having missed the brief window for gull eggs, I was determined that I would cross off the other remaining bird eggs from the list. Where buying goose eggs was a simple case of slipping my mum £7 and getting it ordered on her weekly food shop – it was a bit more involved for pheasant eggs.

Let’s start off with their seasonality. Pheasant eggs are only around for 3 months a year (April-June) and are, usually, a by product of people breeding pheasants for shoots. Therefore the number of pheasant eggs available are fairly limited and not too available outside of farm shops.

However, this being the modern age, the good people at Clarence Court supply pheasant eggs to some outlets. They are also very friendly people and gave me a list of places where pheasant eggs could be found.

Over the course of 2 weeks I systematically visited all the locations – to find that I had missed out. This included a few visits to the Wholefoods UK flagship store where I ended up being a bit of a nuisance asking bemused people about the existence of pheasant eggs. It was Harrod’s to the rescue where, relieved, I found pheasant eggs.

Sitting in their little egg carton I felt a real fondness for these eggs. About half the size of a chicken egg, they were the colours of camouflaged clothing. Makes sense if the pheasants want to keep their eggs concealed from unwanted attention.

Okay, so there are better ways to eat these. I know this. But it was breakfast time and I had no urge to make a full salad. Also I had a submarine roll left over from when I made philly cheesesteaks, I figured what the hell.

I made myself a sandwich from soft-boiled pheasant eggs (3 minutes) with some light mayonnaise and a sprinkling of celery salt. I would really like to thank the foods book for turning me onto using celery salt with eggs, honestly this has been a huge game changer in my egg eating.

The yolks of these eggs were creamy. Weirdly creamy for a bird egg. The whites, on the other hand, were fairly standard… so I guess it is the yolk and the colour of egg shell where the difference between bird eggs can be found.

If I had to compare these pheasant eggs to other eggs it would be somewhere between quail eggs and hen eggs. Other then eating them as a curiosity it makes better sense to buy Burford Browns instead of pheasant eggs.


Progress: 664/751

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