Pictured: Candled egg. You can see the yolk and the white, but you can also see the "bloodspot" and bacterial ring.
Eggs are considered by some to be nature's perfect protein.
Unless, of course, you are allergic to chicken eggs. 20% of the world's population is allergic to chicken eggs. A much higher percentage are actually born allergic to chicken eggs, but grow out of it by the age of 4. Our ancestors knew this...they always prefered to raise ducks for eggs. The reason why all grocery store eggs are from chickens is because chickens are easier to raise in tiny, confined spaces than ducks or geese. (Most people allergic to chicken eggs can tolerate the eggs of other animals.) Egg allergies can manifest as gas, stomach pains, back pain (from the swollen intestines pressing on the spine), heart burn, or even bronchitis and asthma. I have noticed, however, that FACTORY-RAISED eggs that cause more of a problem than those which come from free-range chickens. We don't know why...they just do.
Side Note: Most parents of autistic children notice their child's condition arises soon after the administration of the MMR (measels, mumps, ruebella) vaccine. The MMR is generally the first of the childhood vaccines administered that was cultured in albumin, a substance derived from chicken eggs. This allergic reaction may be one of the contributing factors to autism. The flu vaccine is also grown in albumin, and may be a contributing factor to that "worse flu I've had in my life" many people feel after recieving a flu shot. Imagine injecting an indidual allergic to peanuts with peanut oil, on top of mercury, live viruses, and everything else contained within. If you suspect an egg allergy (or even a feather allergy), and still believe in vaccination, then you should avoid any vaccine with eggs/albumin. (However, the alternatives...abortive fetal tissue and swine blood...aren't much of an improvement.)
Thanks for putting up with my side note.
All bird eggs can be used the same as chicken eggs...however, as I've been told with duck eggs, I would cook them at a more gentle temperature than chicken eggs. I took a quick look to see if lizard and snake eggs are edible, and found nothing...so I won't say whether they can be used or not.
raised eggs: Chickens and most domestic duck species will lay eggs without the benefit of a rooster or drake (I don't remember my grandfather ever having a rooster for his hens). This is an advantage, as you will know that the egg will not be fertile. Healthy birds can lay eggs for quite a few years, but will slow down during the winter months. If you plan on raising birds for both meat and eggs, I would keep the meat birds and their male seperate from the laying birds, or otherwise mark (such as with a permanent marker) any eggs that you are keeping for incubation. Eggs you plan on keeping for eating can be "addled"...pick it up and shake it. Even if it is fertile, the peep will not develop.
Preserved eggs: Most dried eggs that one finds in storable food is chicken eggs. Most often, it is scrambled, cooked, then dried and powdered. (If you are brave enough, you can preserve eggs from your own birds exactly this way). Powdered eggs that are reconstituted can be used in cooking the same as fresh eggs for your pancakes, quick breads, and other baking needs.
Duck eggs may be found in Asian markets, either soaked in a salt brine or preserved in lye. Those preserved in lye will have a green color than may make some people balk...but in my opinion, they are far superior to those soaked in brine. I have not attempted to use preserved ducks eggs in baking yet, but I have been thinking about it. Those soaked in brine would be far too salty to use in baking.
Wild Eggs: There is only one problem I can think about with eggs found in the wild...how long ago was it laid? To determine this, hold a light to the opposite side of the egg (known as candling). This is kind of like X-raying the egg. A six-day old egg will either have a "blood spot" (which is a bad egg that bacteria may have attacked...don't eat it), or you will see veins. After 8 days, the peep will begin to develop at the fat end of the egg. Later than this, the peep may be floating towards the side you are holding up.
Be sure, when candling, that you turn the egg around a bit...you might mistake a particularly thick part of the shell for a blood spot.
Technically, developed eggs are edible...but unappetizing. Some people might be squeemish upon seeing blood veins in their eggs, even if they don't see a peep. You want a nice egg that you can see nothing but clear white and yolk through with no blood spot.
Egg substitute: Yes, I have quite a bit of experience with egg replacers. Ener-G and Bob's Red Mill both make non-egg-derived egg replacer, good for those with allergies that cannot find duck eggs, or those who are vegans. (Be cautious in purchasing anything...there are items sold out there as egg replacer, but they are derived from eggs. Read the label carefully).
Egg substitutes cannot be used to make scrambled eggs, or anything where eggs are the main base. However, they can be used in most baking and bread recipes. The substitute will provide the leavening that the egg normally provides. My only caution is to NOT use for making brownies...it has failed every time! (In this instance, eggs are used as a binder, not a leavener.) You will need to find a binder substitute...we've tried apple sauce...it works okay, but...its still way below par.
With any recipe that you use egg substitute, I would increase the amount of fat in the recipe (unless, of course, you are on a low-fat diet). This is quite simple, really. The basic instructions on Ener-G Egg Replacer says to use 1 1/2 teaspoons of the powder mixed into 2 Tablespoons of water. I would use 1 tablespoon of water and 1 tablespoon of vegetable oil (or butter, or lard). This will help provide the fat that you will miss from the egg.
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