Aubergine `Blanche Ronde à Œuf` - Seeds - The genuine white egg plant

Have you ever wondered why the eggplant is called "eggplant" in English, or in our older German usage, quite classically "Eierfrucht" (egg fruit)? When you look at the huge, dark purple clubs in the supermarket, this name makes absolutely no sense. But this heirloom variety reveals the secret: the eggplant 'Blanche Ronde à Œuf' (English: white, round egg eggplant) produces fruits that look exactly like real chicken eggs!

With this historic rarity, you can bring not only an absolute eye-catcher but also a fantastic, creamy gourmet vegetable to your balcony or garden.

A childhood memory from the Yps magazine

Personally, this curious variety has been with me for almost my entire life. Perhaps you still remember the cult magazine Yps? The seeds for this very white egg eggplant were hidden as a gimmick in one of the issues back then! I sowed them back then with my grandmother, full of anticipation. We placed the pots on the windowsill and watched, fascinated, every day as tiny seeds turned into strong plants and eventually, actual little white "eggs" grew. This unforgettable memory of my grandmother's windowsill is the reason why I still love this variety so much today and absolutely want to share it with you.

Origin & History: The true source of the "egg fruit"

When the wild ancestors of today's eggplants grew in India and Southeast Asia thousands of years ago, they looked quite different from the dark, oblong giants of today. The early fruits were small, roundish, and came in the craziest colors – from pale green to yellowish and wildly striped to a radiant, pure white.

When the plant arrived in Europe in the 16th century, it was primarily these small, egg-shaped white varieties that first caught eyes in royal gardens as curious ornamental plants. Early botanists could hardly believe their eyes: on the squat, green bushes, there seemed to literally be dozens of goose and chicken eggs growing! Thus, the name "eggplant" quickly emerged in England, and the term "Eierfrucht" in our country. With the 'Blanche Ronde à Œuf' variety, you are bringing this exact historical original home – a real piece of garden history that is guaranteed to cause astonished looks (and the occasional laugh) from every visitor.

Growth & Location: The perfect balcony vegetable

Unlike their modern, giant relatives, this heirloom variety remains wonderfully compact and bushy (it usually only grows to about 50 to 70 cm high). This makes it the ultimate choice for pot culture!

• The ideal location: Eggplants are absolute sun worshippers. They need the warmest, sunniest, and most wind-protected spot you can find. A warm south-facing wall, a sunny balcony, or a greenhouse are their paradise.

• Soil & Care: As heavy feeders, they are quite hungry. Plant them in very nutrient-rich soil (preferably with compost) and water them regularly without creating waterlogging. They will reward regular fertilizer application in summer with countless blossoms and fruits.

Harvest secret: Timing is everything!

The most important thing with the 'Blanche Ronde à Œuf' is the right time to harvest. Be sure to harvest the fruits while they are bright white and have reached about the size of a goose or large chicken egg. At this stage, their snow-white flesh is incredibly tender, mild, and has almost no bitter substances.

Attention: If you leave them hanging on the bush for too long, they will turn yellowish. They might still look funny, but they become spongy inside, develop hard seeds, and taste bitter. So, it is better to harvest early and diligently!

Into the kitchen: Mild, creamy & versatile

Due to their firm, tender flesh, these small eggplants do not fall apart as easily when cooked as the large supermarket varieties. They absorb spices and marinades fantastically!

• Whole or halved: Perfect for grilling or pan-frying with a little olive oil, garlic, and rosemary.

• Stuffed "eggs": Cut them in half, hollow them out slightly, and fill them with a savory minced meat or couscous mixture before baking them in the oven.

• Mediterranean vegetable pans: They are the perfect, visually exciting addition to any ratatouille.