Keeping all your eggs in one skillet.Photo: Melissa Hom
So what’s the difference? “The smaller eggs, like the goose, pea hen, duck, and guinea hen, are almost all yolk,” Alveras tells us, “so they’re richer, stronger, and more oily; they’re really intense. The big ones, like wild turkey and pheasant, have such strong, thick yolks that it’s almost like hollandaise sauce.” Whichever segment of the menagerie you do get should be ordered with a side of Flying Pig Farms bacon, which Alevras recommends dipping in the yolk. “We encourage people to get them sunny-side up,” he says. “You really get the taste that way.” It’s easier for the cook, too. “That goose-egg yolk is so hard you almost can’t scramble it.” Not that any self-respecting barnyard gourmand would want to.
