Can you eat dove eggs?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “Can you eat dove eggs?”, and how to make delicious dove nuggets?
Can you eat dove eggs?
Yes, you can eat dove eggs. Dove eggs are considered a delicacy in some parts of the world. Dove eggs are super nutritious and contain lower amounts of fat. This makes dove eggs a healthy alternative to chicken eggs.
Since the dove eggs are much smaller than the chicken eggs, you will have to cook many dove eggs to make a meal. Read on if you want to know how to make dove nuggets and dove & eggs with maple benedict.
Poultry production remains one of the potential avenues to achieve sustainable and rapid production of high quality protein to meet the increasing demand for animal protein. Over the past four decades, global egg production has grown 203.2%, due to a rapidly increasing demand for proteins in the developing world (4).
Dove eggs nutrition
4 dove eggs (29g) provide the following nutrients (2,3,4).
| Calories | 160 kcal |
| Total fat | 9g |
| Saturated fat | 6g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 20mg |
| Potassium | 100mg |
| Protein | 2g |
| Calcium | 3% |
| Iron | 0% |
Can you eat doves?
Yes, you can eat doves. There are a variety of delicious ways to cook doves lie grilling, pan-frying, or boiling. Dove meat is categorized as lean meat and is a rich source of proteins. This organic free-range meat has lower fat content than chicken.
According to studies, meat of the pigeon is highly digestible and contains lower fat contents than the meat of many other species. Pigeons are effectively reared and used for sports, ornamentals, experimental purposes and for the production of meat. It was documented that meat of the pigeon contains higher protein and other nutrients than that of chicken meat. Moreover, the pigeons are mostly used for ceremonial purposes rather than to meet protein requirements (1).
Dove and Eggs with Maple Benedict
Ingredients
- 6 dove breasts
- 1 teaspoon seasoned salt
- 3 minced garlic cloves
- 2 tablespoons minced mint
- Lemon zest
- 2 cups chicken stock
- 4 tablespoons butter
- 1 minced shallot
- 2 tablespoons flour
- ¼ cup real maple syrup
- 1 shot apple juice
- 4 thick slices of French bread
- 2 eggs
Instructions
- Season the dove breasts with some salt and let them sit at room temperature for about 15 minutes.
- In a small mixing bowl, combine garlic, mint, and lemon zest to make the mint topping and set it aside.
- Fill a small saucepan with the chicken stock and place it on the stovetop. Simmer it on low heat.
- Melt 3 tbsp butter in a medium frying pan. When the butter starts to foam, add the seasoned dove breasts into the frying pan. Cook the dove breasts for about 3 minutes on each side.
- Take out the dove breasts from the pan and set them aside.
- Stir in shallots in the same frying pan and saute for about 2-3 minutes. Stir in the butter and flour and mix to form a roux. This should take about 1-2 minutes.
- Then stir in the stock and bring the mixture to a rolling boil. Add maple syrup and apple juice to the boiling mixture.
- Reduce the what and cook the sauce on low heat until a gravy-like consistency is achieved.
- Toast the bread slices. Cook the eggs over-easy or over-medium. Top off the toast with the gravy, followed by an egg and 2 doves breasts.
- Last but not the least, drizzle some mint sauce. Serve and enjoy.
What does dove taste like?
Everyone will describe the taste of the dove as per their taste buds. So, what people describe the dove to taste like is rather subjective and you can disagree on it.
According to some people, the dove is a less tasty version of quail meat. Some people, who are into game meats, describe the taste of dove meat as being similar to a bald eagle. Since dove breast is a type of dark meat like duck and geese, it tastes somewhat like a duck.
Dove nuggets recipe
Ingredients
- 2 cups filleted dove breasts (should make approximately 35 nuggets)
- ½ cup flour
- 2 large eggs (may need more)
- 1 cup seasoned bread crumbs
- 1 teaspoon Creole seasoning (or favorite seasoning)
Instructions
- Trim the breasts by removing the wings and the bones.
- In a small mixing bowl, combine flour and ½ teaspoon of creole seasoning. In another bowl, crack the eggs and whisk until homogenous. In a separate bowl, combine beard crumbs with the rest of the creole seasoning.
- Coat the dove breast in seasoned flour mixture, then dip it in the eggs, and finally coat the breast with the seasoned breadcrumbs. Set it aside. Follow this order to coat the rest of the dove breasts.
- In a deep pot, pour oil and heat it to 350°F and 375°F.
- Dump the dove breasts into the heated oil. Make sure you do not overcrowd the pot. Fry the dove breasts for about 30-45 seconds or until golden brown.
- Take out the fried dove breasts onto a plate lined with paper towels. Let the paper towels absorb the excess oil from the dove nuggets.
- Serve the dove nuggets with your favorite dipping sauce and enjoy.
Other FAQs about Eggs that you may be interested in.
Can you get sick from eating old eggs?
Can you hatch a store-bought egg?
Can you substitute egg whites for eggs?
Conclusion
In this article, we answered the question “Can you eat dove eggs?”, and how to make delicious dove nuggets?
References
- Javaid, Shahid, et al. Variations in meat chemical composition of some captive avian species. J Rural Dev Agric, 2017, 2, 57-65.
- Ricklefs, Robert E. Composition of eggs of several bird species. The Auk, 1977, 94, 350-356.
- Sarkingobir, Yusuf, et al. Determination of some Macroelements (Sodium, Potassium, Calcium, Magnesium and Phosphorus) in some Selected Eggs (Chicken, Duck, Quail, Pigeon, Guinea Fowl and Turkey) in Sokoto Metropolis. J Sci Technol Res, 2020, 2, 155-159.
- Akinwumi, Akinyinka Olu, et al. Comparative Evaluation on Preference and Composition of Different Avian Egg Types. Int J Scient Res Agric Sci, 2019, 6, 2348-3997