Eggs are considered a good source of protein, and in fact some types of vegetarians augment their diet with eggs because they are inexpensive and easy to obtain. Eggs are also versatile ingredients because they can used for different recipes all over the world. But did you know you can use other types of eggs besides the chicken eggs you commonly find in stores?
Let’s look at the different types of eggs you can use for cooking.
• Araucana Eggs: The slightly bluish green color of the eggs will look different from the traditional white and brown chicken eggs, but Araucana eggs also come from chickens. Studies show that these eggs have higher cholesterol content, but some people enjoy the variety of egg colors that can be produced from a Araucana chickens.
• Duck Eggs: They are slightly larger than chicken eggs but look nearly identical to them, although the egg white is slightly more transparent. It has been found that duck eggs contain more cholesterol and fat than chicken eggs, but they contain more protein.
• Goose Eggs: Larger than chicken eggs, goose eggs can be kept for up to six weeks because they have a longer shelf-life. It also contains more calories, but it has more vitamins and minerals because the ratio of the yolk to the white is higher.
• Guinea Fowl Eggs: These beautiful white eggs speckled with brown spots are considered rare because the female can lay up to 60 eggs annually. You can substitute chicken eggs with guinea fowl eggs because they produce a rich, delicate flavor.
• Gull Eggs: The eggs are smaller in size and are covered with brown blotches, but they are just as tasty as well-prepared chicken eggs. Some people swear they have a slightly fishy taste, because gulls mainly consume fish, but for some, they taste just like chicken eggs.
• Quail Eggs: Considered to contain a lot of cholesterol, quail eggs are still popular ingredients in rice broths, salads, and condiments throughout Asia.
• Pheasant Eggs: The shells either have a green or brown-colored shell but are almost as tiny as quail eggs. Pheasant eggs are popular ingredients in some salads and sandwiches because of the rich flavor from the bright yellow yolk.
• Emu Eggs: These eggs are rare because the birds produce less eggs than chickens within a breeding season. People love them for their dark colors, which can appear dark green or teal. Emu eggs take longer to cook if you want hard-boiled eggs, but they can be prepared in different ways similar to chicken eggs. Generally, the eggs contain more fat and have a stronger flavor.
• Ostrich Eggs: Each egg can weigh up to 2 kilograms each and are tricky to cook if you don’t know that the eggs retain heat. It also takes up to 2 hours to boil an ostrich egg.
• Turkey Eggs: The brown eggs are much larger than brown chicken eggs, although the turkey produces less eggs than chickens. Turkey eggs are prized for their creamy yolks.