-=> Quoting Shawn Highfield to Dave Drum <=-

 DD> chicken, duck, goose and quail eggs ... they all taste the
 DD> same

 SH> True enough.

Actually wild goose eggs taste very different from anything else. We
have six kinds of geese here including snow geese, speckle belly and
the better known Canada goose. The Inuit north of here collect wild
bird eggs every year in late spring, early summer. When Roslind was
in Cambridge Bay in early 2020 before Covid shut down travel, a
friend there gave her 9 eggs, 3 of each kind, that had been
collected in 2019 and frozen.

They had huge, very firm, deep yellow or orange yolks and very
little white. The yolks were very fatty and strong tasting and so
thick they couldn't be stirred with a fork to make scrambled eggs
without adding water or milk. Once I ended up using a potato masher
to break up raw yolks prior to making an omelette. Because of the
ratio of yolk to white the resulting scrambled eggs and omelettes
had a very different colour, taste and texture.

They also collect duck, swan, murre and puffin eggs but I have never
sampled any of those.




Cheers

Jim
                                                   
... One man's wilderness is another man's supermarket.

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