Poultry Egg Types
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In poultry farming, several varieties of eggs are produced by different types of poultry birds. In these article we are going to dive more in the most common poultry egg types.
Chicken Eggs:
Chicken eggs are an excellent source of high-quality protein, essential amino acids, vitamins (particularly B vitamins like B12 and riboflavin), minerals (such as selenium and phosphorus), and healthy fats. The color of the eggshell has no impact on the taste or nutritional value of the egg. Chicken eggs are the most widely consumed eggs worldwide.
Why are some eggs white and some brown?
White Eggs: These eggs are laid by breeds like White Leghorns. They have white shells and are known for their clean, neutral flavor.
Brown Eggs: These eggs have brown shells and are laid by breeds like Rhode Island Reds and Plymouth Rocks. They are also prized for their flavor, which some people describe as richer than white eggs.
Duck Eggs:
Duck eggs are larger than chicken eggs and have a thicker shell. They have more fat (13% more than chicken), protein, and certain vitamins and minerals, such as iron and B vitamins. They are also higher in cholesterol levels in comparison with quail and chicken eggs. They have a richer flavor and are often preferred for baking due to their higher fat content. Some people with chicken egg allergies can tolerate duck eggs. Duck eggs are popular in some Asian and European cuisines.
Quail Eggs:
Quail eggs are much smaller than chicken eggs, about one-fifth the size. They have 13% more protein than the recommended daily allowance. Quail eggs are popular in many Asian countries and are commonly used in Japanese, Chinese, and Korean cuisine. They have a mild flavor and are often used in gourmet dishes or as decorative garnishes.
Turkey Eggs:
Turkey eggs are larger (50% larger) than chicken eggs and have almost twice the calories, protein and fat of chicken eggs. They have a milder flavor than chicken eggs and can be used in similar ways for cooking and baking. Turkey eggs are less common and not as widely consumed as chicken eggs, but they are used in some regions where turkeys are raised.
Goose Eggs:
Goose eggs are quite large and have a thicker shell. They contain more fat, protein (19.9 % more than chicken eggs) and calories than chicken eggs. They have a rich flavor and are often used in baking or for making custards. One goose egg is equivalent to three to four chicken eggs in volume.
Pheasant Eggs:
Pheasant eggs are smaller than chicken eggs and have a similar flavor profile, but some people find them to be slightly richer. Pheasant eggs are not as widely consumed as chicken eggs, and their availability is often limited to regions where pheasants are raised.
Emu Eggs:
Emu eggs are among the largest bird eggs, with a dark green shell. They contain higher amounts of essential Omega-3 fatty acids than other eggs. They have a mild flavor. Emu eggs are relatively rare and are primarily used in specialty dishes. They are more common in some Indigenous Australian cuisines.
Ostrich Eggs:
Ostrich eggs are the largest bird eggs; one egg can equal 24 chicken eggs in volume. They have a mild, slightly sweet flavor and are primarily used for special occasions or catering events.
Dove Eggs:
One of the smallest eggs in existence. Despite their size, the organic eggs pack a punch with an abundance of nutritional value and an incredible flavor. These tiny eggs contain protein, vitamin A, iron, and omega-3 fatty acids and have less cholesterol than any other egg options.
Further reading
What affects the quality and size of the eggs?
Eggs: Nutritional Value & Health Benefits
Classification, Marking and Labelling of Eggs
References
https://www.canr.msu.edu/news/why_are_chicken_eggs_different_colors
Chen, G.-C., Chen, L.-H., Mossavar-Rahmani, Y., Kamensky, V., Shadyab, A. H., Haring, B., Wild, R. A., Silver, B., Kuller, L. H., Sun, Y., Saquib, N., Howard, B., Snetselaar, L. G., Neuhouser, M. L., Allison, M. A., Van Horn, L., Manson, J. E., Wassertheil-Smoller, S., & Qi, Q. (2021). Dietary cholesterol and egg intake in relation to incident cardiovascular disease and all-cause and cause-specific mortality in postmenopausal women. The American Journal of Clinical Nutrition, 113(4), 948–959. https://doi.org/10.1093/ajcn/nqaa353
Tunsaringkarn, T., Tungjaroenchai, W., & Siriwong, W. (2013). Nutrient benefits of quail (Coturnix coturnix japonica) eggs. International Journal of Scientific and Research Publications, 3(5), 1-8.
Zarina Aziz, S. C., Beena, V., & Philomina, P. T. (2012). Comparison of cholesterol content in chicken, duck and quail eggs. J. Vet. Anim. Sci, 43, 64-66.
