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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.
An egghead buyer’s guide
These offbeat oblongs go way beyond the average chicken egg.
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