Poultry

Pigeon

B tier

Pigeon eggs are small, white, and relatively rare as food because domestic pigeons lay few eggs and incubate them for squab production. When available, they are delicate, mild, and rich in yolk proportion—best soft-boiled or steamed as a curiosity of loft cuisine. Do not expect supermarket supply; loft keepers may share surplus. Flavour is gentle, without strong game, closer to a tiny rich chicken egg.

Also known as: Pigeon egg, Oeuf de pigeon