4 Types of Edible Eggs From Across the Globe

4 Types of Edible Eggs From Across the Globe

Last Updated on May 26, 2023

Eggs are a staple in almost every kitchen around the world, they are not only one of the most versatile foods to cook with but also very nutritious. While most people have likely tried chicken eggs, there are many different and exotic types to explore and sample. This blog post will look at the different types of edible eggs from across the globe, including what makes them unique and some background so you can try them yourself.

Balut Eggs from the Philippines

Filipino Balut eggs are possibly one of the most unusual egg dishes but they are enjoyed by many in the Philippines and are actually considered a culinary delicacy. They are fertilized duck eggs that are boiled and consumed while still in the shell with the intention to consume the partially developed embryo. While this may sound unappetizing to some, balut eggs are rather nutritious and have almost double the protein content of regular eggs.

The process of preparing and eating balut eggs has become a cultural tradition in the Philippines and is often sold by street vendors as a popular food item, if you’re adventurous then you should certainly try this delicacy next time you’re visiting the country.

Ant Eggs from Thailand

Ant eggs may not sound like the most appetizing dish, but in Thailand, they are quite popular and have long been part of their traditional cuisine. These small oval-shaped eggs are typically cooked in a simple broth with vegetables and spices or are also used in the popular Thai dish Mot Daeng Laarb. They may be small but ant eggs are packed with protein and other essential vitamins and minerals, making them appealing to more health-conscious individuals.

They are typically found in trees throughout Thailand where egg nests are collected and then sold in open-air markets. The texture may be something you’re not used to but trying ant eggs can be a unique experience for adventurous foodies.

Black Eggs of Owakudani in Japan

The black eggs of Owakudani are a delicacy and a must-try for anyone travelling in Japan, their unique flavour and dark black colour bring many enthusiastic foodies to the region. They are cooked in hot sulphur springs which gives them their unique characteristic black colour and taste. According to local folklore, if you eat one of these eggs, it adds seven years to your life, making them not only delicious but also potentially life-extending.

They are typically enjoyed in a steaming hot broth but you can also enjoy them in other dishes such as onigiri or even served cold. The eggs have a distinct sulphuric taste which may take some getting used to, but if you are looking for something unique we recommend you give them a try.

Century Eggs from China

The century egg is popular in many Asian countries but its origins are from China and have been a delicacy for centuries. They are made by soaking eggs in an alkaline clay mixture made of wood ash, salt, and calcium oxide for several weeks to several months, although it can vary depending on the desired outcome. This process turns the egg translucent and jelly-like while the yolk becomes creamier and develops a slightly pungent taste. The colour of the eggs can range from dark brown to black, depending on how long they were preserved.

Century eggs are a popular item in various items of Chinese cuisine and can also be enjoyed alone. They may not sound terribly appetizing but if you ever find yourself in China, be sure to try this special egg delicacy.


As you can see, there are many different and exotic types of edible eggs from around the world. Each has its own unique way of eggs that makes them special to their culture. Whether it’s balut egg in the Philippines, ant eggs in Thailand or century eggs in China, each type has something to offer to those adventurous enough to try them so who knows, maybe you’ll be pleasantly surprised and even find a new favorite.

About Maria Kennedy

Maria Kennedy is the managing editor at Travel for Food Hub. Maria is on a full-tilt mission to share local food and travel inspiration. When she is not writing about food and travel, startups or social media, she is enjoying her time with her boys in sunny Spain.

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