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Cooking with exotic eggs?

Who does this and why?

There is a post on the General Topics board about emu eggs
http://chowhound.chow.com/topics/757201

I came across good article by the Washington Post about using emu, ostrich, quail and duck eggs and the differences.
http://www.washingtonpost.com/wp-dyn/...

According to the article because of the thick shell an ostrich egg can keep in the fridge for about a year.

"Duck eggs ... with a higher level of protein and richness, they are sought out by pastry chefs ... Jonathan Zearfoss ... calls duck eggs "a really nice item, particularly for custards, ice cream, creme brulee and flan. They bring a real richness, a yolky quality.

"the goose egg turns out to have a deep, orange yolk that rides high in the gelatinous white, and its rich but gamy flavor when scrambled draws mixed reviews .. the cholesterol content -- 1,227 grams -- is almost six times as high" (as chicken eggs).

"the sweet and rich quail eggs, with paper-thin shells and lemony-colored yolks, are everyone's favorite. The ones we scramble are positively sweet and creamy"

About duck eggs, one poster writes ...
http://chowhound.chow.com/topics/293095

"In one of her Bibles Rose Levy Beranbaum says they are not particularly good for regular cakes as they yield a coarse texture. She also says the whites don't beat well for meringue. She says the yolks are unsurpassed for custards, ice cream etc. Of course that leaves you with a bunch of whites to dispose of"

Here's a Chowhound post about turkey eggs
http://chowhound.chow.com/topics/440095

"Tastewise, it was very similar to the chicken egg, except that perhaps the egg white was...hmm...how to explain this..."more" white...not tougher exactly, but a bit thicker, and the egg white flavour more pronounced. I enjoyed it! Second tasting this morning for breakfast, this time making scrambled eggs. Used two turkey eggs, no chicken eggs. Loved the results...made a dense, tasty scramble that didn't put off that little bit of liquid that I sometimes get when I make scrambled eggs with chicken eggs."

Another poster wrote of turkey eggs "I was surprised at the lemon yellow color of the yolks. Also, the whites didn't set up as high and firm as the extra large cage-free Clover-Stornetta chicken eggs I used to make lunch that day.

So what eggs do do you use for special reasons?

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  1. Quail because they are just so cute and suitable for many smaller dishes.
    Duck for the rich flavour.
    No ostrich yet! Would like to try it, though.

    1. There's a guy at my farmer's market who makes excellant breakfast burritos with duck eggs. Delish. Quail eggs are OK, we've eaten them for a long time...... My only exxperience with turkey eggs is not positive, I thought they were bland and blah. I won't eat them again.

      1. The only ones I have cooked are quail eggs. Although they are indeed extremely cute and the tiny speckled shells especially appealing, I found the taste to be indistinguishable from chicken eggs and thus not really worth the extra money. For those in New York who are curious the Trade Fair Markets in Queens always stock them, I assume for their Asian customers.

        1 Reply
        1. re: ratgirlagogo

          I completely concur that quail eggs taste the same as chicken eggs. I use them when I want to impress or with my tiny nieces and nephews who are mesmerized by them!

        2. The shell of quail eggs may be thin, but the membrane under it is quite tough. I couldn't just crack and open the egg, I had to use a knife to cut the membrane, hoping that I did not cut too deep and break the yolk. Canned hard cooked quail eggs are easier to use, though they have briny metallic taste common to canned items.

          1. Duck, quail and ostrich.

            Why? They just taste different, sometimes earthier, than typical chicken eggs.

            Preserved or salted Chinese duck eggs is high on the list of my comfort foods.

            1 Reply
            1. re: ipsedixit

              We've moved a digression about eating balut to the General Chowhounding Topics board, so we can keep this board focused on sharing tips on food preparation. You can join that discussion at http://chowhound.chow.com/topics/758390