1: "Balut" - Fertilized duck eggs popular in Philippines, with a partially developed embryo inside.

2: "Century Egg" - A preserved duck egg with dark color and strong flavor, often eaten in China.

3: "Salted Duck Egg" - Duck eggs cured in brine, popular in Asian cuisine for their savory taste.

4: "Caviar" - Sturgeon fish eggs prized for their delicate taste and high price tag.

5: "Ostrich Egg" - Largest bird egg, used in cooking or as decorative pieces.

6: "Quail Egg" - Small eggs with delicate taste, often served as appetizers or in salads.

7: "Emu Egg" - Large green eggs with rich, creamy texture, favored by chefs for their unique flavor.

8: "Pheasant Egg" - Small eggs with earthy flavor, sometimes used by gourmet chefs for their rich taste.

9: "Turtle Egg" - Considered a delicacy in some cultures, these eggs are consumed for their purported health benefits.

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