Brown.
White.
Fish.
Chicken.
I didn’t want to be left out.
Yes, that’s why I didn’t include it on my list. (For the record, it would have been in the first half, “cooked with it.” Uni custard. Delicious.)
I’m not very egg-venturous. I think I’ve only had chicken and a few times fish eggs on sushi, although I don’t like the latter.
But once when I was a kid, my pet parakeet laid some (unfertilized) eggs. My father fried one of them, but as I recall, nobody ate it.
Chicken, duck, goose, guinea fowl, quail, pheasant, pigeon, shad, redfish. Plus a few other fish when I find roe sets as I fillet them.
I have had sturgeon roe/caviar but it don’t like it, or almost anything that’s salt cured. Maybe if I had a fresh sturgeon and could saute the roe with a little butter like shad roe…mmm.
I made deviled quail eggs once too. Once!
I have crazy respect for anyone who makes deviled quail eggs. It’s a lot of work just to make them with chicken eggs (though worth it in my opinion, I love them).
Were they just like normal deviled eggs, just smaller? Or did they taste very different?
Taste was more or less the same. The hard part was peeling them after boiling. The shell is paper thin and fragments easily.
The second hardest part was cooking several test eggs first to nail down the time. As small as they are, they overcook fast. So I made a range of versions and then had to peel all those to check them, knowing they would likely be tossed despite the work.
Really fun on the plate, though.
If it’s the gonads of a female urchin, it contains roe. Nothing erroneous about it. Many of the fish whose eggs I’ve eaten, were in the form of roe sacs, just like urchins.
When I want to use quail eggs for presentation or salads, I use jarred pickled ones. Saves a lot of hassle.
For the unusual (i.e. not poultry) eggs you’ve had that are big enough to crack and cook in a pan, how were they prepared? And which ones were most memorable?
Both brown- and white-shelled chicken eggs.
Tobiko (flying-fish eggs).
Scrambled, mostly, in restaurants near where the relevant animals were farmed.
However, I have had (part of) a fried ostrich egg, once.
Ostrich - fried- was the most memorable, just for the shear size and the presentation. It was on the centre of a platter, surrounded by strips of ostrich steak and links of ostrich sausage. Quite the breakfast (for 3).
Scrambled ostrich egg, which I’ve had plenty of times, is just scrambled eggs. Same for crocodile.
Uni can be male or female in a sushi joint, so you may have roe, you may not. “Sea urchin gonads” is typically how I’ve seen it referred to in cooking literature with often a note that it may be translated euphemistically as “roe.”
I’ve had it often enough that I’ve definitely had roe. I’m gonna count it, and anyone who wants to “Um, Actually…” that can take it elsewhere.