The TASTIEST Eggs You Can Actually Eat!

In no particular order, here are some of the

tastiest

eggs

you can eat! 10 - Bantam Eggs Do you know that there is a standard Poodle and then there is the Mini Poodle? Well, this is pretty much the same situation here. A bantam chicken is a miniature version of a normal chicken. Both birds come from the same family, but the Bantam chicken is much smaller. They can range from half to one-third the size of normal chickens. Their

eggs

are also smaller than normal chicken eggs. Depending on the bantam hen, the eggs can be even smaller, weighing only 1 ounce or less!

Originating from the Bantam region in Indonesia, Bantam chickens and their eggs have been a curiosity due to the color of the eggs. Rooster eggs are usually green or blue, but can sometimes be brown or even old white. People who eat Bantam eggs regularly say that the eggs taste different depending on the color of the shell. But science tells us that what is really important is the freshness of the eggs and the hen's diet. The yolk will taste different depending on what food the chicken has been eating...that sounds good! What is YOUR favorite way to make your eggs?

Let us know in the comments! And oh yeah, do us a favor and hit that thumbs up button right here! 9 - Emu Eggs If you think emu eggs are anything like chicken eggs... well, it's a good thing we're here to help! The color, flavor and even texture are different. Let's start with the bird itself. Emus are the second largest birds in height, surpassed only by the ostrich. An emu egg weighs between 1 and 1.5 pounds and can be up to 6 inches long! So, one emu egg is roughly equivalent to 13 chicken eggs... which is a pretty filling breakfast in my opinion.

Additionally, emus lay their eggs while standing, which means that the egg shells are very difficult to crack. No one would recommend boiling an emu egg too, because the shells are so thick that it takes more than an hour and a half of boiling to cook the egg. The taste of emu eggs is also interesting. Apparently the eggs have a much richer flavor than chicken eggs and are much thicker. The consistency of the egg white is almost like glue, and when you crack open the yolk, it apparently stays there like putty. But the most striking thing about Emu eggs is the color.

From deep turquoise to deep green, the color serves as camouflage, as emus lay their eggs in the grass. 8 - Goose Eggs Have you ever eaten an egg and wished there was more yolk than white? It's definitely us here! It's a good thing there are chicken eggs out there! Not only are they larger than regular eggs, but they also have a deeper flavor. One goose egg is equivalent to three or four chicken eggs. The flavor of goose eggs is similar to chicken eggs but richer. But just as they are tastier, they are also greasier and heavier. The American Heart Association recommends that people consume less than 300 milligrams of cholesterol per day, and one goose egg has 1,227 milligrams of cholesterol, so goose eggs will totally destroy that recommendation!

However, there is more scientific research showing that dietary cholesterol may not be what causes heart disease. That's a discussion for another day. Anyway, geese are seasonal layers. Unlike chickens, geese only lay eggs from April to September. Additionally, the shells of goose eggs are much harder than those of chicken eggs. This is apparently useful in the arts and crafts community because empty goose eggshells

actually

cost about $3 each on the internet. 7 – Guinea Fowl Eggs If you ever get the chance to eat a Guinea Fowl egg, make sure you take advantage of that opportunity as these eggs are quite rare.

Guinea fowl only lay about 60 eggs a year, a fairly small amount compared to a normal chicken. So it's no surprise that these eggs are considered a delicacy in North Africa, where guinea fowl are native. Guinea fowl eggs are usually ivory, with small specks. However, there are also many white, brown or toasted eggs. These eggs are very small and you need 2 or even 3 to be equivalent to 1 normal chicken egg. But just because they are different sizes doesn't mean they taste so different from chicken eggs. However, they have a higher yolk-to-white ratio than a regular chicken egg. Due to their small quantity each season, guinea fowl eggs are not used for commercial food production operations.

However, because their chemical composition is similar, you could technically use guinea fowl eggs in recipes like cakes or cookies. 6 - Seagull Eggs Like guinea fowl eggs, seagull eggs are rare. Seagulls lay only once a year and the eggs are available only for a very short period of time in early spring. At the beginning of May, top restaurants around the world offer their customers dishes containing seagull eggs and sell them at very high prices. But it is for good reason, as the collection of gull eggs is highly restricted. For example, there are only a very small number of gull egg collectors registered and licensed by the UK government.

The identity of these licensees is strictly confidential, as are the nesting sites. Collectors can only take one egg from each nest, that way egg collection does not affect gull populations. Restaurants that offer gull eggs on their menus must also be registered and licensed before selling them to customers. Seagull eggs are priced not only because they are difficult to obtain, but because they are supposedly delicious. As much as seagulls are clearly seabirds, you won't taste the ocean in them. They supposedly have not the slightest trace of fishy flavor, and some people believe that the delicate flavor of the seagull egg comes from the bird's ability to eliminate salt from the seawater it drinks. 5 - Ostrich Eggs Ostrich eggs are undoubtedly the largest edible bird eggs you can find.

Each egg weighs between 3 and 5 pounds! A single ostrich egg is equivalent to approximately two dozen chicken eggs! One egg can easily feed a family! An ostrich will lay eggs every other day from mid-March to mid-August. That means each bird lays about 80 eggs a year, enough to feed a small army! Like emu eggs, ostrich egg shells are coveted because they can be painted, engraved or carved. The shells of these eggs are so thick and strong that the average adult male can stand on the egg without it breaking! That's why many people use things like hammers to crack open these eggs.

Although the taste of ostrich eggs is very similar to chicken eggs, the texture is completely different. The white is much more gelatinous than that of a normal chicken egg and some pieces may turn translucent when scrambled. Still, the yolk is as runny as that of a chicken egg and just as delicious. And just like an emu egg, these giant eggs take forever to boil. It's supposed to take at least 2 hours to boil an ostrich egg! 4 - Pheasant Eggs If you ever look at a pheasant egg, you will notice that it is a little larger than a chicken egg.

Still, you're not likely to confuse them if you put them all together in a bowl. Because? Because the shells of pheasant eggs have a different color. Ranging from olive green to a deep brown, filled with speckles, some pheasant eggs look hand-painted. Pheasant eggs are in season from April to the end of June, which is not a long time. Some people claim that the flavor of pheasant eggs can be a little bland, as it is described as lighter and less rich than that of a chicken egg. Still, the taste of pheasant eggs is described as gamey. The color of the eggs inside is as interesting as the color outside.

The inside of the shell is an interesting pale blue color, which contrasts perfectly with its brightly colored yolks. Depending on the pheasant's diet, the yolk of its eggs will be bright yellow or deep orange. 3 - Quail eggs Imagine a brown chicken egg. Now imagine the same egg but full of specks and about 5 times smaller, and you will have the image of a quail egg in your head. The average chicken egg weighs about 1.7 ounces; The average quail egg weighs about one-third of an ounce. So if you ever plan to make scrambled eggs with quail eggs, you'll need several at a time.

A serving of scrambled eggs for a single person would be at least 8 quail eggs, and that is why these eggs are best served in canapes, since these eggs have a very high yolk to white ratio. The flavor is very delicate and a little spicy, like that of a pheasant egg. Still, this gamey flavor won't be overwhelming due to the size of the egg. Many cuisines use quail eggs in their recipes, especially in South American countries where quail eggs are widely used and consumed in dishes such as hot dogs and hamburgers. 2 – Turkey Eggs If you're expecting a world-changing experience to happen to you the first time you eat turkey eggs, well, you'll be disappointed.

However, turkey eggs taste and look very similar to chicken eggs, just larger, so that doesn't mean they

actually

taste bad. However, you should not think that the taste is exactly the same either. Although turkey and chicken eggs contain most of the same nutrients, turkey eggs taste a little richer than chicken eggs. Turkey eggs contain twice the calories and grams of fat and four times the cholesterol. One turkey egg contains more than double the recommended daily intake of cholesterol! Still, the fat content makes turkey eggs very creamy and soft. They have a high yolk-to-white ratio, and the yolk comes out deliciously when fried or simmered.

Unfortunately, Turkish hens lay far fewer eggs than hens, so their eggs are a rare treat. While a normal, healthy chicken will lay around 300 eggs a year, turkeys will lay 100 eggs at most, and many are used to obtain more turkeys rather than selling them for consumption. 1 - Penguin Eggs Penguin eggs come in many sizes, and the size depends on the species of penguin. From the emperor penguin, the penguin that lives in Antarctica, to the African penguin, the penguin that lives in Africa, they all share one thing. Their eggs are rare, so you know what that means! Yes, obtaining it is very expensive or illegal.

For example, emperor penguin eggs, which are illegal to obtain, can weigh up to just over a pound and measure almost 6 inches wide. Still, most penguin eggs are not actually consumed. Emperor penguins are an endangered species. On the other hand, African penguin eggs have been eaten for centuries. Like any penguin egg, these eggs are a rare treat, but you can only try them if you're willing to shell out the money. But what makes penguin eggs truly unique is a powerful and curious substance called penalbumin. This substance is an antifreeze protein that many companies have tried to recreate since its discovery.

Penalbumin is what gives penguin eggs their distinctive texture and color. You see, no matter how long you boil penguin eggs, the white part will always be translucent and gelatinous, with a bluish color. On the other hand, the yolk is almost orange and has a very fishy flavor, which is something that is probably more of an acquired taste! This is what's next!