Imagine a perfect egg cooked medium-hard: a soft and creamy yolk just bordering on runny, delicious with a grind of black pepper and a sprinkle of salt. Crack it over a big plate of roasted vegetables with some crispy bacon and dig in at any time of day! Now imagine a different egg, with a yolk even richer and even bigger relative to the white – if the chicken egg is a very serviceable Honda, this is the Cadillac of eggs. It’s so luxuriously good you can barely believe it’s healthy – but in fact, it’s even more nutritious than its smaller, paler cousin. And best of all, this delicious gift of nature is actually quite widely available and getting increasingly popular: it’s a duck egg.... [READ ENTIRE ARTICLE- open file below]
paleoleap.com-paleo_foods_duck_eggs__1_.pdf |