Working with Eggs

Chicken eggs may be the most commonly used in restaurant cooking, but the eggs of several game birds are popular, too. Duck eggs are slightly larger than chicken eggs and contain slightly more fat, which imparts a rich flavor. Goose eggs are significantly larger even than duck eggs, averaging 184 to 200 grams (6½ to 7 ounces). They have a more pronounced flavor than chicken eggs and a very hard, chalky-white shell. Speckled-shell turkey eggs are roughly the same size as duck eggs. Pigeon eggs are small, weighing about 14 grams (½ ounce) each. Tiny, speckled quail eggs are popular for their delicate, creamy texture. Ostrich eggs weigh slightly over 450 grams (1 pound) and have a distinctive flavor, but are often difficult to open.