Eggs from different fowl?
I just bought some guinea hen eggs; at times I've bought duck eggs, and tiny quail eggs. Does anyone have any information on various eggs - I suppose how to prepare them would better fit in "Home Cooking"?
From experience, I know that duck & goose eggs are much richer than chicken eggs (due in part to larger yolks). You can't substitute them, even on a weight basis, because the ratio of yolk/white is different. To me, duck eggs taste "ducky" and are better used in savory applications.
Quail eggs are good for garnishes, pickling, visual puns--I can't really distinguish much taste difference between quail & chicken eggs. But I've only had commercial quail eggs, don't know if farm-fresh might make a difference.
In Bolivia we used to get rhea (ostrich family) eggs. Made pretty dramatic bacon & eggs and very good omlettes. We love our duck eggs.
We have geese and I like to bake cakes with their eggs. We also have guineas and their eggs are very small and their shells are very hard. They are good if you scramble up a bunch of them. I have had duck eggs and they taste a little too strong for me to eat straight for breakfast things.