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Exotic eggs from different non-traditional varieties of birds, reptiles, fish and insects are eaten in many parts of the world, including India. They have been a major source of protein for local indigenous hunters for centuries. They come in a variety of shapes, sizes, colours and textures, ranging from black to orange, speckled to plain, oblong to round, and hard-shelled to rubbery.
Eggs of such birds and animals, which haven’t been domesticated yet, are free from hormones injected by humans, unlike chicken eggs in factory farming setups and hence may have better micro- and macronutrients that help cure many ailments ranging from Alzheimer’s to heart diseases.
On the other hand, they may also pose a danger to wildlife diversity if such consumption is not controlled. It is important that when trying eggs from exotic animal species, one be careful of the high resistance such animals and their eggs have to bacteria and viruses in the environment, which humans do not. Hence, it is advised to eat them only after thorough cooking.
Fish
Eggs from fish such as salmon, mackerel, trout, cod, and sturgeon are the most common ones consumed. The eggs are called caviar or roe and are quite expensive, sought after as a delicacy by the rich. The belly of the dead fish is sliced open to take them out or they can be squeezed out by pressing the belly, like in the case of the sturgeon fish.
The latter is a more sustainable method, as it lets the fish live and allows the caviar to be harvested multiple times. They are rich sources of omega-3, usually served chilled and consumed as sushi toppings, oyster fillings or even toppings in pancakes. In India, sardines and mackerel roe are popularly consumed. It is served by frying the roe along with the fish in oil and spices.
Turtle
The consumption of turtle eggs is banned in India, but they are still eaten in other countries like China, where this soft-shelled egg is enjoyed boiled, scrambled or souped. They have low cholesterol compared to the eggs of birds and are known to improve reproductive health. It's important to exercise moderation when consuming these eggs, especially if you're mindful of your health. Opt for eggs from locally bred turtles, as wild sea turtles can absorb heavy metals from ocean pollution, which may transfer to their eggs.
Ant
The red weaver ant eggs are an important part of the diet of the Dhurwa tribe in Chhattisgarh, Odisha and Jharkhand, where they are considered a delicacy and prized for both their tangy taste and protein content. The fire ants and eggs are taken from tree branches deep inside the forest and are both crushed together using a hand pestle, along with spices like red chillies, ginger and salt, to make Kai chutney, which is eaten with rice. It is often sought after by locals as a poultry meat substitute. You would have to travel to the Mayurbhanj district of Odisha to try this delicacy, though, as the ants are not commonly sold in the markets commercially.
Ostrich
Ostrich eggs are the largest egg found in the animal kingdom and can weigh as much as 1.5 kg. They take a lot of effort to crack open because of their hard shell and yield an equivalent volume of nearly two dozen chicken eggs. They can be eaten boiled or as an omelette and are popular in the African and Middle Eastern regions of the world. In India, a pair of ostrich eggs sells for as much as a little over ₹200 to as much as ₹1450 depending on where you buy, with local farms in Mumbai, Mangalore and Chennai delivering all over India. It is mostly available during the summer months.
Snake
Snakes of both poisonous and non-poisonous varieties are edible. Snake eggs have very delicate shells with full-term embryos inside, which makes them quite chewy compared to the normally runny poultry eggs. While the eggs of snakes in the wild may have many bacteria, pet owners and local vendors in Asian countries like Vietnam, Thailand, and Indonesia offer eggs that are safe for consumption. Many traditional dishes in these regions, like stir-fries, soups and curries, feature snake eggs.
Octopus
The egg shell of an octopus is actually a rather giant sac inside which many smaller oval eggs cling together. The sac is poured into boiling water to be poached, where the sac breaks down and the smaller egg proteins get denatured. They are popular in Japanese cuisine, where they are used as toppings in sushi or drunk as egg soups.
Crocodile
Eggs of the crocodile are good for heart function and immunity due to their high oleic acid and vitamin D3 content compared to chicken eggs, according to a study on the Chemical composition of Siamese Crocodile Egg Yolk. The fried version of the infertile eggs of freshwater crocodiles is a delicacy in Vietnamese cuisine. The eggs are enjoyed by boiling, scrambling, or frying, similar to chicken eggs
Quail
Quail eggs are smaller in size and the shells have attractive dark freckles in them. They are made as egg salad or boiled eggs, both in Asia and in the West. In India, government run corporations in certain states, like West Bengal (WBLDCL), to farm quail eggs for public consumption.
