There are many different types of eggs which come from various breeds of chicken and other poultry, and the flavour and size of the eggs laid by these birds can vary dramatically. You may never have encountered anything other than your standard hen-laid egg, as they are by far the most popular, most stocked in supermarkets, and most used in cooking. If you have seen and used other varieties, it is likely that you have had a recipe that has specifically called for it, or you have a preference different from the norm.
If you are only looking to use chicken (or hen-laid) eggs, there are a few things to keep in mind. The colour of the shell is determined by the breed of chicken that has laid it, but there should be no observable difference in flavour between white and brown shelled chicken eggs. You can buy normal or fertile chicken eggs; normal (unfertilised) being the most common. Fertile eggs are eggs that can be used to produce chicks, and some people believe they are nutritionally better for you.
Other relatively common varieties of eggs include duck eggs (larger than chicken, and with a stronger flavour), quail eggs (smaller than chicken and generally used in speciality recipes or as hors dÃoeuvre), and goose eggs (much larger than chicken and much stronger in flavour). These types of egg are generally specifically called for in recipes, and can be purchased from farmers markets, specialty grocers, and some butchers.
If you are only looking to use chicken (or hen-laid) eggs, there are a few things to keep in mind. The colour of the shell is determined by the breed of chicken that has laid it, but there should be no observable difference in flavour between white and brown shelled chicken eggs. You can buy normal or fertile chicken eggs; normal (unfertilised) being the most common. Fertile eggs are eggs that can be used to produce chicks, and some people believe they are nutritionally better for you.
Other relatively common varieties of eggs include duck eggs (larger than chicken, and with a stronger flavour), quail eggs (smaller than chicken and generally used in speciality recipes or as hors dÃoeuvre), and goose eggs (much larger than chicken and much stronger in flavour). These types of egg are generally specifically called for in recipes, and can be purchased from farmers markets, specialty grocers, and some butchers.