This week is our final week of our 3-part miniseries on eggs.  I wanted to take a look at the various types of eggs.

Chicken Egg Types (by Farming Method) 

1. Conventional Eggs
   • From hens raised in cages.
   • Most affordable and widely available.
   • Limited movement for hens.
2. Cage-Free Eggs
   • Hens roam indoors in barns.
   • More humane than caged systems.
3. Free-Range Eggs
   • Hens have some outdoor access.
   • Often considered better for animal welfare.
4. Pasture-Raised Eggs
   • Hens roam freely on pasture.
   • Richer flavor and deeper yolk color.
5. Organic Eggs
   • From hens fed organic feed.
   • No synthetic pesticides or GMOs.
6. Certified Organic Eggs
   • Meet USDA organic standards.
   • Hens are cage-free or free-range with organic feed.
7. Pasteurized Eggs
   • Gently heated to kill bacteria.
   • Safe for raw consumption (e.g., in dressings or mousse).

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Egg Types by Animal Source 

1. Chicken Eggs (see above)
   • Most common; versatile and mild in flavor.
2. Duck Eggs
   • Larger, richer, and creamier.
   • Great for baking and custards.
3. Quail Eggs
   • Small and speckled.
   • Delicate flavor, often used in gourmet dishes.
4. Goose Eggs
   • It is very large with a strong flavor.
   • Seasonal and less common.
5. Ostrich Eggs
   • Huge—equivalent to 20–24 chicken eggs.
   • Thick shell; novelty or specialty item.
6. Turkey Eggs
   • Rare due to low production.
   • Rich and creamy.
7. Emu Eggs
   • Dark green and large.
   • Rich flavor, often used in specialty cooking.
8. Caviar (Fish Eggs)
   • From sturgeon and other fish.
   • Salty, luxurious delicacy