Chicken, duck, turkey and goose. They all lay eggs. However, the chicken eggs are the only ones offered for sale. I am wondering how the other eggs are, as far as eating and taste is concerned? I would assume as far as baking is concerned, the chemical function is the same and it's just a volume adjustment. But what about the taste? How would the taste be if they were over easy, hard boiled or scrambled? Anyone have any first hand experience with this?