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What kind of egg?

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Gourmet is running an interesting story on the varied eggs people eat around the world. I might be an adventurous eater, but even in New York it seems I have very limited access to exotic ova other than hen, duck, fish and quail. What kind of eggs have you tried in your travels?

http://www.gourmet.com/food/2008/03/e...

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  1. I poached pheasant eggs from the Union Square farmers market on Saturday for lunch - wonderful flavor to the yolk.

    1. Whoo hoo!! I had penguin egg when I was in the Falkland Islands. It's legal to eat eggs from one variety of penguins that live there. It was hard-boiled and quite large. My mom was gagging just looking at it, but there wasn't anything particularly strange about it. Looked like an egg, tasted like egg, with a little extra fishy flavor in the yolk. Nothing to freak out about MOM!

      1. Chicken, duck, osterich, quail and of course caviar. Looking at the Gourmet article, I'm now a bit surprised I've never tried a turkey egg.

        6 Replies
        1. re: ipsedixit

          There were turkey eggs for sale last Wednesday at the SM farmers' market. They are large, beige-ey and specked. The vendor said they're his favorite eggs--very rich!

          1. re: mnosyne

            Ive used turkey, duck, goose and even emu eggs from a local farmer who raises emu.

            1. re: Kelli2006

              I once had really good emu ribs.

              What does an emu egg tastelike? And, how in the world do you eat such a large egg??? Did you make an omelette for a small town? :-)

              1. re: ipsedixit

                I used the emu egg to make a soufflé. The egg was very rich with a yolk that was blindingly orange.

                I ate emu once and it had a bit of the gamy taste of wild duck, but it wasn't as fatty. It would be closest to pheasant or maybe wild turkey.

              2. re: Kelli2006

                Approximately how large is an emu egg? Am I right in guessing you only used one for an entire souffle?

                1. re: diablo

                  They are about 3lbs, and that 1 egg was more then enough.

          2. Beside chicken,then there is duck and goose which are great and so rich.... And then quail, which is pretty, but not my thing.

            1. Sea gull eggs poached in a fish stew when I was a kid.. fishy in fishy. Turkey egg omelets and French toast.. just a wee bit chewier than hen's egg. Duck eggs all the time for baking.. they give a great loft to a cake. Yummy little quail eggs in lots of things.. Home grown free-range hens eggs (in browns, tans, and blues) every day.

              1. Well, not from a bird but I love to eat spiced Korean fish roe with rice.

                1. We had a friend who raised peacock some years ago and gave us a peacock (well, pea hen, I guess) egg that ended up making a very nice omelet. Somewhat more flavorful than a hen's egg, but not greatly different.

                  1. Duck in balut form (18 day embryo) in the Philippines and Vietnam, quail, dove (gathered as kids long ago), guinea hen (Amazon), pheasant.

                    1. Japanese eat eggs of almost all fish, so tarako (cod fish egg), salmon roe, tobiko, shishamo (the tiny silver fish with tons of eggs in the belly), any sort of fish that Japanese cuisine uses, I have probably tried the eggs. Then there are of course caviars of sturgeons, and other types of fish.

                      Chinese, on the other hand, like to leverage all kinds of poultry eggs. I have tried eggs of chicken, black chicken, duck, goose, squab/pigeon, quail, pheasant, guinea hen, ostrich, etc. Also the unfertilized chicken eggs. I also have a lot of shares of Chinese thousand year eggs and salty preserved eggs, both usually made from duck eggs and sometimes goose eggs or even quail eggs.

                      I haven't had a chance to try emu egg, so I am wondering if it is very different from ostrich egg. I actualy had been offer turtle eggs, swan eggs, and duck balut (Vietnam), but I didn't try because I love turtle and swans and quite get pass the idea of eating feather with the eggs....

                      1. Gosh, don't know if I can remember all of the different kinds of eggs I've eaten, but let's give it a shot...

                        Chicken, turkey, duck, goose, pheasant, peafowl, ostrich, emu, quail, pigeon (dove), finch, partridge, salmon, beluga sturgeon, some sort of "lumpfish," sea urchin, and lots of taramosalata. And I think, but am not absolutely certain, parrot eggs.

                        If you're wondering about the great variety of bird eggs, as a teen close family friends owned a huge exotic bird farm, and Margaret loved feeding me eggs and having me guess what kind they were. I wasn't right all that often unless it was a second tasting.