My zaideh always reffered to the shell-less yolks that were removed when the hen was slaughtered as eggeles-(little eggs). Traditionally they were simmered in the chicken soup and considered a delicacy.
Arthur Schwartz discusses this in his Yiddish American Cooking Book that came out about a year ago.
It is very common to call something small in Yiddish the word with the ending 'ela' or 'ele' the s is added for the plural. So you have a Yinglish word-egg (English) ele(Yidish)s(English plural) for little eggs.
Ah, Yinglish. American Yinglish, at that. I never got that: an egg was an "ayele", but that was any egg, not the fleishige ones. The answer to the OP, then, is that you're probably out of luck. Fleishig eggs are difficult to find nowadays, because most chickens that we eat are shechted before they start to ovulate. Your best bet is, if you know a shochet, to ask him if he can get you some.