By CATHERINE RICKMAN
Pigeon Eggs Are A Delicacy. Here's Why You Haven't Had One
Pigeons, the often-maligned "rats of the sky," produce eggs that are served in upscale French restaurants and considered a delicacy in China. Yet they remain relatively unknown.
One reason for the rarity of pigeon eggs is they are incredibly delicate and difficult to transport. Another is that pigeons are just too smart to let people collect their eggs.
Pigeon eggs are tiny, just three centimeters long, and have thin shells that can crack at the slightest touch. They are often steamed first to prevent bursting during cooking.
Laying less frequently than chickens, these savvy birds keep close tabs on their eggs and will immediately notice if one goes missing, which poses a challenge for pigeon farmers.
Similar in flavor to chicken eggs, pigeon eggs are distinguished by their clear, velvety whites. Despite their rarity, they offer an intriguing culinary experience worth exploring.