Chicken eggs have a mild, pleasant taste and are the most common eggs eaten worldwide. Other bird eggs are usually found only in gourmet stores. Duck eggs are larger, more oily, and tougher than chicken eggs. They are good for baking and souffl s. Goose eggs are even larger than duck eggs but similar in taste, texture, and uses.
Quail eggs are tiny and possess a delicate flavor valued by gourmets.
They are hard-cooked and used as appetizers. Diluted with water, they make omelets with a robust flavor. Eggs change from a liquid to a solid when heated. Both the yolk and the white possess this trait, which makes them invaluable in thickening custards, sauces, and pie fillings. When beaten, egg whites capture air bubbles and become foamy.