Here is an illustration plate on poultry eggs that we eat (or don't eat).
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Obviously the most common egg consumed is chicken egg. In doing this research, I also found out something I never really gave much thought about....white chicken eggs are from white chickens and brown eggs from brown or red-feather chickens. There is no difference between the two in terms of taste and nutrition, but brown eggs are sometimes a bit more expensive simply because they are perceived as being "more organic". The pretty, greenish-blue eggs are from Araucana chickens - a domestic breed from Chile - and its yolk is richer tasting than regular chicken eggs.
Fresh duck eggs are not easy to find but salted duck eggs are nothing new in Chinese cuisines. Salted duck egg yolks are especially delicious as a sauce or seasoning for seafood dishes.
Very pretty, speckled, mini eggs and easily available. Personally, I don't think they taste any different from chicken eggs, just a miniature version. Cooking or peeling them do require a bit patience and delicate touch. If cracking and frying, they are quite small so it is easy to puncture the yolk. If hard-boiled, peeling them can be a pain in the a**. Kinda like peeling pearl onions - not my favourite kitchen task.
GOOSE, TURKEY, PHEASANT & SQUAB EGGS
Also not common, but they are eaten. I am not beyond trying them, but I draw the line at seagull and puffin eggs.
OSTRICH & EMU EGGS
I have never cooked or eaten these eggs either....all I can say is that they are large egg, from large birds and you need a large pan. Also, one ostrich egg equals about 2 dozen chicken eggs, so unless you're a sumo wrestler, it is definitely not single-serving.