Duck, quail, ostrich, emu....??????
Do you ever make paleo-style food from other eggs besides chicken? What would you recommend?
Goose eggs are great! They're the equivalent of about 3 regular chicken eggs, and I understand that chefs love them, because of their lower water content.
Paleos living around the Austin/San Antonio area can get goose eggs through Greenling.com. You can also get duck eggs, but I haven't tried them yet. You have to spend a minimum of $25, but delivery is free, and they'll leave a crate of organic/local foods (eggs, milk, cheese, meats, fruits/veg) on your doorstep.
The difference between chicken egg yolks and a goose egg yolk:
I say any and all eggs are fair game if you can find 'em. I imagine duck & quail eggs shouldn't be too hard to find.
I had Balut one time in Chinatown, Honolulu HI. Imagine a hard-boiled egg, but with a partially developed duck embryo inside. Quite a delicacy in the Philippines & Thailand.
Quail eggs you should be able to find in Asian grocery stores. I get duck and goose eggs from my mother-in-law. Goose eggs are have a big yolk, even relative to their greater size. They're rich and delicious. In China duck eggs are usually just eaten boiled. They don't seem to fry as well. I recall a recipe from a restaurant from the Spanish Basque country that combines duck egg, sausage, and mushrooms, boiled wrapped in plastic wrap.
I love raw quail egg yolk (urza?) on top of tobiko at sushi time.
I see that I am lusting after raw quail eggs with fish topped-in ala http://www.independent.co.uk/life-style/food-and-drink/recipes/smoked-salmon-and-quail-egg-shooters-1938248.html
I've been craving raw eggs, but have concerns about the safety... The above link suggests dipping the eggs in boiling water for 20 seconds for safety.
Unfortunately here in NYC the only eggs usually available in groceries and even at farmers' markets are plain old chicken eggs.
I have found araucana chicken eggs, but alas theyre still chickens.
At my local market i asked the duck purveyor if they'd ever bring eggs and they said no, unfortunately. Same for the turkey seller (though to be honest ive never heard of eating turkey eggs but i figured what the hell).
I haven't had a goose egg since I was a kid, but grew up on pastured chicken eggs. I don't think I liked goose eggs back then, I remember thinking they were off and the adults laughing and gobbling up what I didn't eat... they were very "eggy" like the flavor of raw whites only really, really strong. But then again, I didn't like a lot of the "farm food" my dad and grandfather ate, like pickled beefheart, tongue (on saltines), liver and onions, chitlins, etc... and while I still dislike pickled offal, I love cooking it and eating it... still can't do chitlins or kidneys though... they smell like poop and/or pee.
Today, I really, really like duck eggs sunny-side up, and occasional quail eggs. When I make Scotch Eggs for party food, I will make them with quail eggs as they seem to end up perfectly toothpick-sized. .. but a bit of a surprise for those assuming they were standard cocktail meatballs!