- Feb 2, 2009
- 5
- 0
- 7
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?
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?
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