How many different types of eggs have you eaten in your lifetime? For myself, I can think of seven - chicken, duck, goose, turkey, quail, bluegill, and lumpfish (caviar).
Four, I think: chicken, quail, salmon, and sturgeon.
I’ll take this opportunity to say that quail eggs make me sad. They’re so petit! I feel cruel eating them. Plus, the texture of the cooked yolk is quite different from chicken eggs, in a way I don’t care for. So while I accept them in Chinese food, I don’t really want to eat them.
Let’s see … chicken, quail, duck, salmon, trout, sturgeon, mullet (specifically, bottarga).
Have you ever made a roe omelette?
I don’t mean an omelette with roe in it. I mean making it from them.
Cracking those tiny eggs… A real pain in the ass.
I tried making a meringue once but I couldn’t separate the yolks and whites.
Anyway, I think I’ve only had chicken eggs (countless chicken eggs, I love them) and roe on sushi.
Someone should make an egg flight at a restaurant someday. I bet there is such a thing.
I was going to say one (chicken) but reading your list made me realize that sturgeon and lumpfish should count, too.
Of course, there is no doubt at all that I’ve eaten eggs of various arthropods and other invertebrates unaware, so that adds an unknown number of other species.
Chicken, quail, salmon, trout, sturgeon, cod, whitefish, bottarga. I think that’s it. More fish than bird eggs once I really thought about it.
Chicken, duck, flying fish, salmon, some sort of caviar.
Chicken, duck, quail, salmon, sturgeon and Tyrannosaurus Rex (at least that’s what I used to tell the kids the browner ones were).
Chicken, duck, ostrich, quail, salmon, trout, sturgeon, flying fish, mackerel and few other fish caught recreationally. I’m not a fan of most caviar with the exception of the flying fish roe you get on sushi, but my dad insisted I try it whenever we found it in the day’s catch.
The eggs I’ve used in my own cooking: chicken, duck, goose, quail, lumpfish, salmon, and tobiko (flying fish). Going beyond my own cooking, eggs I’ve eaten in restaurants include most of the previous but also turkey (not very good), pheasant (very rich, like a small duck egg), and many kinds of fish eggs, including sturgeon (Osetra and Beluga), trout, smelt, herring, and probably more I’m not remembering. Also bottarga, which technically can be sourced from a couple different kinds of fish; I don’t remember asking. Oh, and “coral” from crabs and lobsters (delicious).
The most amusing egg dish I’ve ever made was one time, when I was catering a dinner, I went to the trouble of making teeny-tiny deviled quail eggs. It was a huge pain in the ass, but they were so cute.
The usual chicken, duck, quail. I don’t know how many different types of fish eggs I’ve had, they’re no always correctly identified. Also one egg that claimed to be 100 years old but I knew it was a duck egg much younger than that.
Chicken, duck, turkey, quail, salmon, and whatever the little tiny roe is on sushi. Duck and turkey eggs I had a few times as a kid, and I am not sure where my mom got them, but the were a novelty.
Chicken, duck, quail, fish roe. I once scored two goose eggs from the farmers market and they were unbelievably delicious. Everything you’d want in an egg, and more.
chicken
duck
goose
guinea fowl
quail
pheasant
ostrich
sturgeon
lumpfish
salmon
rainbow trout
salmon-trout (anadromous brown trout)
snoek
sea urchin
herring
various other fish (let’s lump these together)
and … ants
I make that 17.
Sea urchin, possibly.
My understanding is that it’s usually flying fish. But like most eggs (except the ones I’ve personally scooped out of a fish), I have little acquaintance with the “donor”.
Aah, the tiny roe that still looks like the bigger roe. Tobiko(flying fish roe) is still transparent/translucent) Uni(urchin) is opaque.
Oh, I forgot - I’ve also had crocodile egg. So add that to my total.
I think Uni is gonads even though it is erroneously referred to as roe. My wife erroneously calls it “snot”.
I can only directly recall eating chicken eggs. But we raised chickens and a few turkeys when I was about 5. I might have had some since we wouldn’t have wasted them. But then again, those might have been reserved for the grownups.