An egghead buyer’s guide

These offbeat oblongs go way beyond the average chicken egg.

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  • Photograph: Jolie Ruben

    Quail
    Similar in taste to those of a chicken, these silver-dollar–size eggs are most often served hard- or soft-boiled, or sunny-side up. Available at Sunrise Mart, 494 Broome St at West Broadway  (212-219-0033) • 29 Third Ave at Stuyvesant St (212-598-3040). One dozen $2.50.

  • Photograph: Jolie Ruben

    Turkey
    Another farmers’-market find are these speckled specimens, which are slightly larger than standard chicken eggs. Available from Quattro Farms at the Union Square Greenmarket. One dozen $12.

  • Photograph: Jolie Ruben

    Goose
    They may not be golden, but these orbs are still valued for their mild flavor and size (about the same as three chicken eggs). Available at Zabar’s, 2245 Broadway at 80th St (212-787-2000, zabars.com). $3.49 each.

  • Photograph: Jolie Ruben

    Guinea hen
    This variety of pale-brown egg resembles a smaller version of a chicken’s egg and has a richer flavor when cooked. Available from Quattro Farms at the Union Square Greenmarket. One dozen $6.

  • Photograph: Jolie Ruben

    Emu
    Naturally dark green and pebbled, this massive egg is the equivalent of ten to 12 chicken
    eggs, and can be used for anything from a giant frittata to a double batch of hollandaise sauce. Available from Roaming Acres Farm at the Union Square Greenmarket, Union Sq East between 16th and 17th Sts (grownyc.org/unionsquaregreenmarket). $20 each.

  • Photograph: Jolie Ruben

    Ostrich
    It would take roughly 24 unborn chicks to equal this behemoth’s size and weight. The hardest part of cooking one of these is opening it (you’ll need a hammer), but once you break through, you can use the yolk and white just as you would any other. Available from Roaming Acres Farm at the Union Square Greenmarket. $25 each.

  • Photograph: Jolie Ruben

    Chicken
    In addition to the usual white and brown varieties, these familiar oblongs can be found in light green and blueish hues, which are collected from Araucana hens. Available from Violet Hill Farm at the Union Square Greenmarket. Half-dozen $6.

  • Photograph: Jolie Ruben

    Duck
    Though it looks like an overgrown version of its chicken-derived counterpart, this egg has more protein and more fat (which means it requires a more gentle touch when cooking). Available from Agata & Valentina, 1505 First Ave at 79th St (212-452-0690, agatavalentina.com). $1.49 each.

  • Photograph: Jolie Ruben

    Tobiko
    Often used in sushi, these burst-in-your-mouth flying-fish roe typically measure less than a millimeter in diameter and range in color from red-orange to bright crimson. Available at Han Ah Reum Supermarket, 25 W 32nd St between Fifth Ave and Broadway (212-695-3283, hmart.com). $3–$5 per tray; pound $35.99.

  • Photograph: Jolie Ruben

    White sturgeon caviar
    The California-raised version of this roe possesses a consistently creamy texture, but can range in hue from dark grey to black. Available at Citarella, locations throughout the city; visit citarella.com. 1.75oz $89.

  • Photograph: Jolie Ruben

    Uni
    These silky, saffron-colored pouches—roe harvested from both male and female sea urchins—are a common delicacy in Japan, India and the Mediterranean. Available at Han Ah Reum Supermarket, 25 W 32nd St between Fifth Ave and Broadway (212-695-3283, hmart.com). $15.99.

Photograph: Jolie Ruben

Quail
Similar in taste to those of a chicken, these silver-dollar–size eggs are most often served hard- or soft-boiled, or sunny-side up. Available at Sunrise Mart, 494 Broome St at West Broadway  (212-219-0033) • 29 Third Ave at Stuyvesant St (212-598-3040). One dozen $2.50.


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