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🚚 The fastest delivery time : 2-day delivery.
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🌱 Supplier introduction :
We specialise in gluten-free, dairy-free, white sugar-free, low-sugar, additive-free, preservative-free, allergy-free, plant-based alternatives, all of which contribute to a healthier microbiome.
Please be open to "less processed" foods
As we strive to create products that retain most of their nutritional value, they may not look like the “highly processed” foods that can sit on supermarket shelves for more than two years.
Our products may...
- Dispersion - because we do not use binders and emulsifiers
- Goes bad faster - because we don't use preservatives
- The colors may not look as bright - because we don't use any artificial colors
- The flavor is a little different every time - because every batch is made with real ingredients, just like no apples are the same on the tree.
🛍 Product Information :
Even centuries ago, the pigeon egg was already embraced with enthusiasm by the ancient royal court as a recurring star in sumptuous banquets. In the quintessential aristocratic dish Buddha Jumps Over the Wall, a small deep-fried pigeon egg rivals such expensive ingredients as dried abalone, shark’s fin and fish maw in importance. It also makes a cameo appearance in the literary classic Dream Of The Red Chamber as a motif of prestige. Being small does no harm to its popularity among connoisseurs.
Pigeon eggs are a very valuable food ingredient, all because pigeons have amazing memory. Unlike chickens that can lay eggs every day, pigeons only lay eggs about once every two weeks, and only two or three eggs each time. They also remember the number of eggs. When pigeon breeders check the eggs, they often use the "civet cat for the prince" method to replace the real eggs with fake eggs. If the pigeons find that the eggs have disappeared, they will be unhappy and may even stop laying eggs. In addition, pigeon breeders only sell unfertilized eggs, so the number of pigeon eggs in the market is very small.
An average pigeon egg is about an inch long, a quarter of the size of a chicken egg [Source: Michelin Guide]
Wise Species
The high cost of pigeon eggs actually has something to do with the bird’s intelligence. Unlike a hen, a female pigeon lays only two to three eggs every fortnight, meanwhile memorising how many eggs are laid. When the pigeon’s keeper picks up an egg, he needs to replace it with a fake egg. Had the pigeon discovered its precious egg was taken away, it would be become melancholic or so overwhelmed that it would not lay any more eggs. In addition, fertilised eggs cannot be sold, which makes pigeon eggs a rare commodity in the market.
Pigeon eggs contain a wide variety of minerals. Most of all, they contain iron, which is why they are good for young children. Also, the yolk has a high sulfur content, and the longer the egg is stored, the greater its concentration. The pigeon egg also contains vitamins A, D, E, and B2.
Rich in high protein and multiple vitamins, it can effectively enhance immunity and promote the healthy development of the fetus. Compared with eggs, egg yolks have lower cholesterol and twice as much iron.
The benefits of these eggs are beyond doubt. They are perfect for young children, the elderly, pregnant women, and women after childbirth during lactation, and people with weakened immunity.
鳩の卵は非常に貴重な食材です。それは、鳩が驚異的な記憶力を持っているからです。毎日卵を産める鶏とは異なり、鳩は2週間に1回程度しか卵を産みません。しかも、一度に2～3個しか産みません。さらに、鳩は卵の数も覚えているのです。鳩の飼育者は卵を検査する際に、「王子のためのジャコウネコ」法を駆使し、本物の卵を偽物の卵にすり替えることがよくあります。鳩は卵が消えていることに気づくと、不機嫌になり、産卵をやめてしまうこともあります。さらに、鳩の飼育者は無精卵しか販売していないため、市場に出回る鳩の卵の数はごくわずかです。
Due to the high content of vitamins and micro-elements – the consumption of pigeon eggs allows you to increase skin cells’ activity, making the skin elastic. It improves blood circulation and affects the level of hemoglobin. These eggs are useful for people with anemia, women with menstrual irregularities. Eggs protect kidneys, remove toxins from the body, cardiovascular system, prevents blood clots. They have a positive effect on the health of the eyes and mucous membranes, and the skeletal system. They regulate metabolic processes in the body.
Smooth As Silk
Its smooth and bouncy surface might help the pigeon egg evade less accomplished chopstick users. Once in the mouth, the silky exterior would remind one of jelly. Combined with a richer aroma than chicken eggs, this edible gemstone is certainly delicious enough to make a lasting impression on diners.
“Since pigeon eggs are so small, they can’t be used to make scrambled egg. Traditionally, they are served whole so customers can taste their original flavour,” Yeung said. Lung Wah’s signature dish is pigeon eggs in bird’s nest. Steamed and shelled, the eggs are rolled in flavoured cornstarch and dropped into hot oil until they turn golden. The egg’s crunchy surface counters the soft interior, its taste boosted by salt and pepper. It is a deeply satisfying dish.
Although Lung Wah has set up a pigeon farm in mainland China to secure supply, the number of pigeon eggs available is still rather low. Every batch sent to the restaurant is sold out within days. If you intend to try them, follow Yeung’s advice to reserve in advance.
🥘 Recipe：
滑溜口感 一試難忘 滑らかな味わい、忘れられない
Smooth taste, unforgettable
The Animal Ginseng
Is it worth it to make such a fuss over a tiny egg? Traditional Chinese medicine experts call it the “animal ginseng”, as it is able to fortify the kidneys. A notable Qing Dynasty book about food and health introduces the egg as “mild, soothing heat, removing toxins, nourishing the kidney and benefitting the body”. In traditional Chinese medicine system, it encourages the flow of energy in our body and improves skin conditions, which makes it especially good for women.
Cooked pigeon egg has a really alluring texture. As the shell is broken open, the egg white looks slightly translucent, revealing hints of the yellowish yolk. Some describe it as a crystal rock, others night pearl.
Source: Michelin Guide
鴿蛋的外表滑溜且充滿彈性，筷子功稍遜的話，的確難以應付。放入口，蛋白滑溜溜的，有點像果凍的質感，口感極嫩滑，蛋味比雞蛋濃，叫人一試難忘。「鴿蛋體積太小了，做炒蛋是沒有可能，傳統上鴿蛋會以原粒入饌，吃到其真正味道。」鴿蛋蒸熟脫殻後，裹上已調味的生粉，下熱油中炸至金黃色，完全做到外脆內嫩，椒鹽香大大提升鴿蛋的味道，相當吸引。
The surface of the pigeon egg is slippery and full of elasticity. If you are not good at using chopsticks, it is indeed difficult to handle. When you put it in your mouth, the egg white is slippery, a bit like the texture of jelly, and the taste is very tender and smooth. The egg flavor is stronger than that of chicken eggs, which makes people unforgettable. "Pigeon eggs are too small to make scrambled eggs. Traditionally, pigeon eggs are used in cooking as a whole grain to taste their true flavor." After the pigeon eggs are steamed and shelled, they are coated with seasoned cornstarch and fried in hot oil until golden brown, making them crispy on the outside and tender on the inside. The pepper and salt aroma greatly enhances the taste of the pigeon eggs, which is quite attractive.
鳩の卵は表面がツルツルとしていて、弾力に富んでいます。箸が苦手な人は、確かに扱いにくいかもしれません。口に入れると、卵白はツルツルとしていて、まるでゼリーのような食感で、とても柔らかく滑らかな味わいです。鶏卵よりも卵の風味が強く、一度食べたら忘れられない味です。「鳩の卵は小さすぎてスクランブルエッグにはなりません。伝統的に、鳩の卵は全粒穀物として料理に使われ、本来の味を味わうことができます。」鳩の卵は蒸して殻をむき、味付けしたコーンスターチをまぶして、熱い油で黄金色になるまで揚げます。外はカリッと、中はふっくらと仕上がります。胡椒と塩の香りが鳩の卵の味を引き立て、とても魅力的です。
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