Chicken eggs are a common food that is rich in nutrition and affordable, and it appears frequently on the dining table. However, in addition to chicken eggs, there are many kinds of eggs in our lives. This article introduces five kinds of other eggs and how to cook them.


Compared to chicken eggs, duck eggs have a bigger yolk. The majority of duck eggs are yellow or white, however depending on the breed, they can also be grey, black, green, or brown. Duck eggs are a good source of vitamin B2, high in protein, and minerals including calcium and iron, which help to avoid anaemia and support bone growth. Duck eggs are not recommended for excessive intake due to their high cholesterol content.

Salted duck eggs are popular in China, which are prepared by putting duck eggs in water, adding salt that is almost half their weight, sealing them and marinating them for seven to ten days. The yolk of the salted duck egg is excellent, but the white is a little salty.


Ostrich eggs are the most giant eggs in the world with smooth and creamy white surfaces. It has a clear egg white and a slightly white yolk. Its protein, calcium, and iron content are higher than those of other eggs in terms of nutrition. Ostrich eggs have a flavour that is somewhat buttery but otherwise comparable to chicken eggs.

The most classic ostrich egg recipe is South African-style scrambled eggs. Frying with chopped green pepper, tomato, and onion. Ostrich eggs have thick shells, so be careful while cracking them open.


Goose eggs are oval in shape, and huge in size. They are four or five times the size of regular eggs. The eggshell has a smooth, white surface. Goose eggs have a gritty feel but are packed with vitamins and minerals. Some claim grassy eggs taste inferior to chicken and duck eggs and have a distinct grassy odour. The goose lays only 40 eggs a year, hence they are less common than chicken, turkey, or duck eggs.

Omelettes and Spanish tortillas can be made using goose eggs. Or just poach them and enjoy them. Due to the size, fried goose egg is enough for several people to share.


Pigeon eggs are tiny, white, and spotted. They taste like chicken eggs despite being considerably smaller. They contain less fat, which adds to their deliciousness. Pigeon eggs are a great source of nutrients, including high-quality protein, lecithin, calcium, iron, and vitamins A, B1, and D. They are also simple to digest and absorb.

Pigeon eggs, like chicken eggs, can be boiled as well as used to make benedict eggs.


Fish eggs or Roe are the unfertilised eggs of a female fish. Those eggs are still within the female fish since they haven’t fully developed. When the developed eggs meet the male fish to mate, they will be expelled.

Fish roe can be made into caviar, but the roe must come from sturgeon or fish of the Acipenseridae family. Sturgeon eggs that have not been fertilised are still referred to as roe until they are salted; at that time, they are referred to as caviar.