Poultry
Peafowl
B tier
Peafowl eggs are large, thick-shelled, and pale, with a rich flavour between chicken and slightly stronger poultry. Peahens lay few eggs, so table use is a by-product of ornamental flocks rather than an industry. Scramble or bake by weight; one egg approaches a large-to-jumbo hen egg or more depending on bird. Expect farm-gate only and a premium price for the novelty and richness.
Also known as: Peafowl egg, Peacock / peahen egg
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Peafowl were kept in South Asia; eggs were secondary to ornamental value.
Estate peacocks occasionally yielded eggs for kitchen experiments.
Ornamental keepers worldwide rarely sold peafowl eggs commercially.
Specialty farms listed peafowl eggs for curious cooks.