Forget the uniform shells and pale yolks of factory-farmed eggs. Imagine eggs gathered from nests hidden in reeds, or cradled in the branches of a windswept tree. These wild eggs offer a taste of nature itself, reflecting the foraged diet and free-roaming lifestyle of their avian mothers.
This is the inspiration behind our proposed “Menu for Wild Eggs,” a celebration of biodiversity and sustainable eating. We’re exploring the unique flavors and textures of eggs laid by different wild bird species, prepared with culinary techniques that honor their natural origins. We hope to showcase the diversity of wild eggs and the sustainable practices associated with their use.
From delicate teal eggs poached to perfection to rich duck eggs transformed into creamy custards, each dish tells a story of the wild.