Egg, Pigeon
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Eggs, Milk
Egg, Pigeon
Latin:
Origin:
Pigeon egg is the content of the hard-shelled reproductive body produced by a pigeon, Columba livia, of the family Columbidae, considered as food.
While the primary role of the egg obviously is to reproduce the species, most eggs laid by domestic fowl, except those specifically set aside for hatching, are not fertilized but are sold mainly for human consumption. In the case of pigeon eggs, however, the commercial production is almost entirely confined to those used for producing young pigeons (squabs).
Properties:
Sweet in flavor, mild and slightly warm in nature.
Functions:
Benefits kidneys and qi (energy), clears toxic effects and draws out pus.
Applications:
1. For lumbago (lower back pain) and fatigue, shortness of breath and poor appetite, thinnesss, etc., due to dificiency of the spleen and kidneys:
Boil pigeon eggs by themselves, or steam them with wolfberry fruits and longan aril. Add rock sugar to season.
2. For carbuncles with pus that does not clear, due to general weakness:
Boil a few pigeon eggs and consume them.
Dosage and Administration:
Boil or steam.
Cautions on Use:
Pigeon egg tends to the warm side, and should not be consumed in excess by those who have latent heat.
Reference Materials:
Toxic or Side Effects:
Modern Researches:, 百拇医药