Shellshock! Trivia Quiz

Answer: Chicken

It is the chicken. A chicken may lay five to seven eggs a week, depending on the breed and age of the hen. Chickens like to live in groups. Sadly most chickens have to live cooped up.

Better leave eagles alone, it might be dangerous to get the eggs - and most likely it is forbidden to collect them.

I did find a recipe using rattlesnake eggs - but they are not a world-wide thing.

You can eat ostrich eggs - but usually they are just too big for everyday cooking.

Answer: A fish

Real caviar is the roe - the eggs - of a fish called sturgeon. These eggs are removed from the fish, get cleaned and salted and put in tins. This type of caviar is really expensive.

Cheaper caviar comes from other fishes like salmon and trout.

With the exception of the cat, all the other answer choices lay eggs, too.

Answer: A fried egg

A fried egg can be eaten at breakfast with toast and tastes very good with some fried bacon. Other like to eat baked beans with it.

My mother used to take a slice of bread, put a slice of cured ham on it and on top was the fried egg. This is called "Strammer Max" in Germany and it is a quick supper.

Answer: Quail

The quail is a little bird who lays little eggs. One fried egg made out of a quail egg might just cover a hamburger bun. You can cook or fry it just like a chicken egg. It only takes much less time.

The next in line is the chicken egg, followed by the goose egg. The biggest is the ostrich egg. Which shouldn't surprise anyone- ostriches are big birds.

Answer: French fries with ketchup

Carbonara sauce is made from eggs, cheese, bacon and black pepper. For mayonnaise you need eggs, butter, oil and vinegar or lemon juice. A soufflé is something nice and fluffy made from beaten up egg whites baked gently in the oven. It may be sweet or savory. You could have one with spinach first and one with chocolate after that.

And yes: you don't need eggs for French fries with ketchup.

Answer: yolk

The egg yolk is the part of the eggs with the most vitamins and minerals. It is the part which stays soft when you make a soft boiled egg.

Yeast is a raising agent; just like eggs it will help to make a cake rise. Yoghurt is something nice you might have for breakfast with some fruit. And a yam is just another vegetable.

Answer: A poached egg

Omelettes and pancakes are made from a batter containing some liquid, like milk or cream, and eggs. Pancakes do have flour in them and sometimes something to help them rise. The batter is poured or ladled in a pan and baked. Both can be sweet or savory.

French toast is a slice of bread soaked in a mixture of eggs and cream and vanilla. It is fried with some fat in a pan until golden brown.

Poached eggs are really fresh eggs that are gently cracked out of their shell in a pot with slightly boiling water with a bit of vinegar in it. They taste wonderful on a slice of toast.

Answer: Easter

Eggs weren't allowed in the days of fasting before Easter. But what to do with the new eggs in that time? One way of storing surplus eggs was to boil them hard. Nicely colored and made pretty, the eggs were given away as a nice Easter gift. And they still are, even since the chocolate egg appeared.

In the eye of the Christian church the egg represents the resurrection, with the red color symbolizing the blood of Christ.

Answer: Both of these

The best eggs to dye are white eggs. It is just like painting: the colors look brighter on a white piece of paper than on brown paper.

Beetroot or red onion peels dye eggs red, red cabbage blue or violet, spinach or parsley green.

Just chose your color and boil the veggies in a pot of water for about 30-45 minutes. Then put the eggs in the now colorful broth and boil them just as usual. I made some with red onions this year, they looked great.

Answer: A chick

After about 21 days the little chicks will peck through the shells. And if they are lucky, the might live up to become a clucking hen or a crowing rooster.

Ducklings are the youngsters of ducks, cygnets of swans and a poult might end as a Thanksgiving turkey as a grown-up.