Shirred eggs of the eggs to create a crust, or garnishing with herbs such as tarragon. Adding a protein such as fish to the dish has also been suggested by chefs to round it out sufficiently to make it suitable as a dinner-time option. Another variation suggested by the United States Department of Agriculture during the 1920s was to break the eggs into a bed of cooked rice. Shirred eggs have also been compared to eggs Benedict; chef James Ramsden has described them as a more reliable and simpler recipe. Shirred eggs Shirred eggs, also known as baked eggs, are eggs that
Ant eggs Ant eggs Ant eggs (, ) refer to both the eggs and pupae of weaver ants (known in Thailand as red ants), that are harvested and consumed as food in several countries across Southeast Asia, especially Laos and Northeastern Thailand (Isan). They are high in protein. Red ants eat mango leaves so their bodies taste like a squirt of lime, but their fresh eggs are fatty and sweet. Ant eggs are a high source of protein. 100 grams contains more than 8.2 grams of protein. It has less fat and calories than chicken eggs by containing only 2.6 grams of