5 Non-Hen Eggs To Try!

Are you still breaking hen eggs to make your morning omelette? Well it’s time for me to tell you that you might be behind the times. The latest egg trend sees the emergence of a host of eggs, far removed from the standard half dozen usually found in your kitchen. And while they are a little bit more difficult to get hold of, there are many reasons why you should sample them from deeper depth of flavor to larger yolks, better presentation and shorter cooking times. The next time you’re thinking of making a scramble how about cracking something a little different?

Non-Hen Eggs

Non-Hen Eggs

  • Duck

Much richer and larger than hen’s eggs, duck eggs are becoming a more common fixture in restaurants menus and home kitchens. They contain more protein than their chicken counterparts but also contain more cholesterol and fat, something to bear in mind if you’re planning to replace normal eggs in a recipe. They have pale yellow yolks which turn a bright orange when boiled and the white has a tinge of blue.

  • Goose

Rich and creamy, goose eggs are often paired with truffles or asparagus. They are the equivalent of two and a half hen eggs, and make the perfect breakfast or late night supper for two. They are perfect baked in a pot with some fresh cream and served with crusty bread, or hard-boiled. The best time to get them is from late February to early June.

  • Ostrich

These giant eggs, which take two hours to hard boil (soft boil is a mere 50 minutes), make an unusual starter. Weighing nearly 2 kg, one ostrich egg is equivalent to 24 large hen eggs. The shells retain their heat after cooking so make sure you quickly plunge them in cold water once you’ve finished boiling or they will overcook. They have a light, delicate flavor, are in season from late March to early September and can be scrambled and are perfect if you’re looking to make a Scotch egg centerpiece for a large supper party.

  • Turkey

Considered a rarity as turkey hens rarely lay, these eggs are a treat and have creamy big yolks which are perfect when fried. Similar in size to duck eggs, they taste like hen eggs and have a 50/50 yolk to white ratio. You can use them in any recipe which calls for hen eggs.

  • Quail

With small, speckled shells and delicate pale yolks, these tiny treats are quarter the size of hen eggs. Best hard-boiled, their small size makes peeling them a little bit difficult. Use them in a salad or pop them into a spicy Malaysian Sambal (spicy chili condiment). 

Aside from those five most common egg species, you can also use bantam, emu, guinea fowl, gull, rhea, and pheasant eggs as alternatives for hen eggs. If you’re a hen-egg person, it’s time you try something new, and appreciate the new taste of eggs. Why not have one of our chefs teach you some recipes containing this new ingredient, like Chef Rabih and Chef Dima from ChefXchange!