[QUOTE=The Controvert]
If what you describe looks like a black hard-boiled egg, then would liken it to salty jello. Not bad.
[/QUOTE]
::shudders::
I don’t think I’ll ever have room for salty-jello-tasting Chinese fermented duck eggs.
[QUOTE=Cervaise]
In addition to the usual (several bird, several fish), I’m going to take my red wings into account and say there’s a non-zero chance I have human on the list as well. 
[/QUOTE]
I’ve got to ask. Did you suck the out flow of a woman’s vagina for well over a month or just during the menses, or did you do it the conventional way, yakitori human ovary? Inquiring minds on the SDMB want to know.
[QUOTE=MrDibble]
Chicken
duck
quail
guinea fowl
fish(sturgeon, snoek, mackerel, other nameless ones (whole egg sac))
lobster
sea urchin
ostrich (OK, not a whole one - 1-egg omelette, split 3 ways)
crocodile
[/QUOTE]
You must tell us how crocodile eggs are.
Chicken
Quail
Duck
Salmon
Cod
Pollack
Herring
Shrimp
Crab
Lobster
Cow (well, ovaries. I assume there was an egg in there somewhere)
Seems like lobster is not an uncommon entry in the list - to those of you that mentioned it - in what form did you eat the eggs?
I ask, because the crayfish eggs I ate experimentally were just clustered under the tail of one of the crayfish I caught and cooked. (They tasted like little leathery bubbles of wet nothing).
[QUOTE=Mangetout]
Seems like lobster is not an uncommon entry in the list - to those of you that mentioned it - in what form did you eat the eggs?
I ask, because the crayfish eggs I ate experimentally were just clustered under the tail of one of the crayfish I caught and cooked. (They tasted like little leathery bubbles of wet nothing).
[/QUOTE]
That’s how I ate my lobster eggs (shrimp and crab, as well). I probably wouldn’t have chosen to eat them by themselves, but there they were so they got et.
[QUOTE=Mangetout]
Seems like lobster is not an uncommon entry in the list - to those of you that mentioned it - in what form did you eat the eggs?
I ask, because the crayfish eggs I ate experimentally were just clustered under the tail of one of the crayfish I caught and cooked. (They tasted like little leathery bubbles of wet nothing).
[/QUOTE]
Yep -lobster “in berry” as they are known.
[QUOTE=Ellen Cherry]
Call me provincial, or something, but where are you all getting goose and duck eggs to eat?
[/QUOTE]
Farmer’s Market.
[QUOTE=Ellen Cherry]
MrDibble, where’d you eat a crocodile egg?
[/QUOTE]
Right next to the place I got the ostrich egg - a crocodile farm (I do live in Africa)
[QUOTE=Ellen Cherry]
How was it prepared?
[/QUOTE]
Scrambled
[QUOTE=Ellen Cherry]
WHY did you eat such a thing?
[/QUOTE]
It was on the menu, it was brunch time and I didn’t feel like crocodile steak.
They tasted pretty much like chicken eggs, only a little richer. Actually, more like duck eggs, come to think of it.
[QUOTE=Dead Badger]
…I did poach some fantastic eggs this morning, though. The clingfilm method rules, although it does feel faintly like cheating…
[/QUOTE]
Off topic, sorry, but what is this clingfilm method of which you speak?
It’s the third method demonstrated by the frankly unlikely culinary experts at b3ta.com. As I say, it feels like cheating, but you can’t argue that they look pretty damn good. Don’t need the eggs to be as fresh, either.
[QUOTE=Darryl Lict]
Did you suck the out flow of a woman’s vagina for well over a month or just during the menses, or did you do it the conventional way, yakitori human ovary?
[/QUOTE]
Two words: dipped Pocky.
[QUOTE=garygnu]
I think the all-time record is held by one Peter T. Hooper, but I don’t think he’s a member here.
[/QUOTE]
Heh. I was wondering if anyone would make that connection as well.
I can eat fifty eggs.
[QUOTE=Mangetout]
I can eat fifty eggs.
[/QUOTE]
So can I, if they’re the right kind.