18 Varieties Of Eggs, Explained

As much as we hate to admit it, our food choices are dictated less by our preferences and more by what Big Agriculture makes available. It probably won't come as a surprise, but it's not flavor or nutrition that farmers and food manufacturers put first — it's profit.

Nowhere is that more obvious than with eggs. Unless you're a super adventurous eater or have lived in a bunch of exotic destinations, there's a good chance chicken eggs are the only variety you've ever sampled. Now don't get us wrong, we love chicken eggs. From Saturday morning scrambles to frittata Fridays, these protein-packed ova hold an essential place in our kitchen. But they're not the only eggs out there, not by a long shot. In this article, we cover other edible animal eggs you should try. Some, like duck or caviar, you've probably heard of, while others, like ostrich or pigeon, might throw you for a loop. You don't have to like them all, but we encourage you to keep an open mind as we lead you through the eggs-tensive world of eggs.

From the outside, duck eggs have the same ovular shape as chicken eggs. They're also similar in color, with many ducks laying brown or white eggs. That said, there are quite a few differences between these two types of poultry. For starters, certain duck breeds lay light green, speckled, or even black eggs. Another notable difference is size. Duck eggs are about 50% larger than the largest chicken eggs.

The differences continue once you crack open a duck egg, which, coincidentally, has a much thicker shell than a chicken egg does. Inside, you'll notice a large, fatty yolk that's darker in color than chicken egg yolks. Chefs lust after these creamy insides when making everything from custards to omelets. But you don't have to be a professional to enjoy duck eggs. Thanks to their many similarities with chicken eggs, you can scramble, fry, or poach them as you normally would.

These waterfowls only lay about 40 eggs per year, so you might have to go on a bit of a wild goose chase to track them down. Bird puns aside, what we're trying to say is that goose eggs can be tricky to find. On top of that, they cost a pretty penny (about $2.50 per egg) if you do manage to find them. Still, these eggs (which are about two to three times the size of chicken eggs) are worth the extra effort.

Because geese are usually raised in the wild, their diet is varied. As a result, their eggs are richer and eggier tasting than chicken eggs. Compared to chicken eggs, geese eggs have larger yolks and less egg white. This makes them a good option for ultra-moist baked goods. Their richness is also beneficial when making Spanish omelets or egg noodles. Just be careful about how many you eat: One goose egg has four times the calories and six times the cholesterol of a chicken egg.

This game bird takes center stage come Thanksgiving and Christmas. So common is the holiday turkey that you've probably never stopped to think about turkey eggs before. The absence of turkey eggs (which are about 50% larger than chicken eggs) comes down to simple economics.

Hens lay about six eggs per week, compared to the two per week turkeys lay. Beyond their inferior egg-laying capabilities, turkeys need more space and food, two factors that make raising them more costly than raising hens. In fact, each turkey egg costs about $3. Cost considerations aside, turkey eggs are worth experimenting with if you're able to find them. Their flavor is similar to that of chicken eggs, albeit slightly creamier. For that reason, feel free to use them as you would a chicken egg.

A delicacy around the world, especially in their native Australia, emu eggs are prized for their rich flavor and creamy yolks. Heck, even celebrity chef Geoffrey Zakarian keeps emu eggs in his fridge. Because they're so similar to chicken eggs, they blend seamlessly into all of your favorite egg-based dishes. As a starting place, consider cooking up an emu egg frittata or an emu egg fondue.

While the culinary options are nearly endless, there are several things to keep in mind when working with emu eggs. The first is their size. Emu eggs are about five inches long and weigh between one to two pounds each. That makes them about the size of 10 chicken eggs. Another thing to be aware of is their shell. Although the beautiful iridescent teal color is impressive, you'll curse it as soon as you try to crack it open. We recommend using a drill and a lot of patience.

As its name implies, guinea fowl is a turkey-like bird native to the Western African nation of the same name. The bird's meat forms the backbone of Guinea fowl pot pie, a hearty comfort dish to end all comfort dishes. While you might be familiar with the meat, the guinea fowl's eggs are also a delightful treat, whether you decide to scramble them, poach them, or cook them into a frittata.

Although smaller than chicken eggs, guinea fowl eggs taste surprisingly similar to the eggs you grew up eating. However, they do have larger yolks in relation to their size. This fact, plus their varied diet, results in a creamier and richer egg flavor than you might be used to. Still, the two types of eggs are more similar than they are different, so feel free to use them interchangeably. Aside from being excellent chicken egg stand-ins, guinea fowl eggs pack a nutritional punch. They're high in protein, potassium, and iron. Plus, they provide a solid amount of vitamins A and B.

Native to South America, rheas are related to ostriches and emus. Like its cousins, the gangly rhea is massive and unable to fly. Despite its awkward appearance, the rhea lays some pretty impressive eggs. They're yellowish and measure about five inches by three and a half inches. If you need help with the math, that's about the same size as 10 to 12 chicken eggs. In terms of flavor, they taste surprisingly similar to chicken eggs. When compared to ostrich and emu eggs, rhea eggs have about the same proportion of yolk to white as chicken eggs do.

While they might be a decent chicken egg substitute, you'll have to go on a quest to find one. Some specialty grocery stores or farmers markets might carry them, but it's more likely that you'll have to special order them for a rhea farmer. If you do manage to find one, use it to make fluffy baked goods or surprise your guests with a massive rhea omelet.

Like pigeons, gulls (especially seagulls) conjure up feelings of annoyance more than anything else. We don't blame you for feeling that way, especially when you consider that some seagulls even steal food from grocery stores. But let's put their past indiscretions aside and focus our attention on the culinary gems that are gull eggs.

In England, British chefs clamor over black-headed gull eggs. These eggs are prized for several reasons. For starters, they're incredibly difficult to come by. The gull egg collecting season is regulated by law and is only open between April 1 and May 15. On top of their seasonality, there are all kinds of rules about when, where, and who can collect the eggs. But it's not their rareness that tempts chefs. It's their creamy bright orange yolks and delicate egg whites. To highlight the perfection of gull eggs, chefs typically soft boil them before pairing them with asparagus and celery salt.

Unless you've got money to burn, there's a good chance you've never eaten real caviar. Instead, you've probably sampled roe, a similar, yet vastly more affordable product. Both caviar and roe are unfertilized fish eggs. The main difference is that caviar comes from sturgeons, whereas roe comes from any number of fish. To put it another way, caviar is a type of roe, but roe is not necessarily caviar.

Japanese cuisine uses roe extensively when making sushi. Some popular varieties include ikura (red-orange eggs from salmon), kazunoko (solid yellow roe from herrings), masago (light orange eggs from capelin fish), and tobiko (red and crunchy eggs from flying fish). But the Japanese aren't the only ones to experiment with these bite-sized morsels. In Denmark, lumpfish roe is a popular addition to hard-boiled eggs and shrimp. The Greeks use tarama (aka salted and cured cod, carp, or grey mullet roe) as the base for taramasalata, a popular dip combining olive oil, lemon juice, and potatoes.

If you're a sushi fan, there's a good chance you've tasted octopus before, either in a tako roll or in sashimi form. Something you may not have tried, however, are octopus eggs. Also referred to as octopus caviar, these pale yellow, slightly translucent, tear-drop-shaped eggs may not look like other roes, but their flavor is quite similar.

Served raw, octopus eggs have a creamy texture and a mild brininess. Their accessible flavor profile pairs with familiar toppings like soy sauce, wasabi, and ponzu sauce. Like other roes, these eggs have a bit of springiness that gives a satisfying snap when you take a bite. When cooked, the flavor transforms, becoming sweet and slightly nutty. In Japan, chefs cook octopus eggs by steaming, poaching, or deep frying them.