Sarah Poole/Mount Vernon News

Swiss chard and duck egg quiche, inspired by Arcadian Farm’s David Ryan’s recipe, is a delicious, decadent dish that is perfect to serve at a Sunday brunch. Request this photo

 

MOUNT VERNON — Everyday, millions of Americans eat breads, muffins, bagels and cookies, all of which utilize the iconic chicken egg as a core ingredient. Chicken eggs are so commonplace in our culture; most of us don’t even consider using other types of avian farm eggs during food preparation. But, perhaps gaining knowledge regarding the nutritional and flavor benefits of another type of egg will inspire us to venture outside of the chicken coup.

According to Michael Letts of Bojacal Farms, 9500 Ridge Road, Fredericktown, duck eggs contain more vitamins and minerals than chicken eggs, as well as approximately 10 percent more protein and an essential nutrient known as choline, which can aid in maintaining liver and brain health.

 

Sarah Poole: 740-397-5333 or spoole@mountvernonnews.com and on Twitter, @mountvernonnews

 

 

 

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