12 Types of Eggs, Examined and Cooked | Bon Appétit

Summary

This video explores the diverse world of eggs, featuring various types from the ocean to the land. From the delicate salmon roe sushi to luxurious Ossetra caviar, the video highlights the unique flavors, textures, and culinary uses of each. Viewers are introduced to lobster roe, often discarded, but used here in a rich lobster butter sauce. The video concludes with a rare taste of snail eggs, or ‘pearls of Aphrodite’, served with escargot. Each egg, whether fish or land-based, offers a distinct taste, showcasing the richness and variety of roe across the globe.

Takeaways

• 😀 Salmon roe is delicate and bursting with a briny, umami flavor, making it perfect for sushi with seasoned rice and nori.
• 😀 Caviar is a luxury item, and Ossetra caviar, in particular, has a buttery, nutty taste, making it a sought-after delicacy.
• 😀 The combination of caviar with blini, creme fraiche, and a touch of saltiness is considered an elegant and delicious way to serve it.
• 😀 Lobster roe, also known as lobster coral, turns bright red when cooked and has a big oceanic flavor with a mealy texture.
• 😀 Lobster roe can be incorporated into lobster butter, intensifying the natural lobster flavor and adding richness to dishes.
• 😀 Snail eggs, or petit gris land snail roe, are small, white, and salty, with an earthy, mushroom-like flavor.
• 😀 The texture of snail eggs is different from fish roe, with the eggs being more difficult to pop, adding a unique sensory experience.
• 😀 The earthy, woodsy flavor of snail eggs pairs well with escargot, but the strong escargot butter can overpower the egg's delicate taste.
• 😀 All roe, despite their differences, can be served in various culinary forms, enhancing dishes with their unique flavors and textures.
• 😀 The experience of tasting different types of roe, from fish eggs to snail eggs, reveals a fascinating variety of textures, flavors, and cultural significance.
• 😀 The video encourages viewers to share their favorite type of egg, whether seen in the video or not, highlighting the diversity of culinary preferences.

Q & A

What is the main theme of the video?

The video explores the world of different types of eggs, focusing on their flavors, textures, and unique characteristics, comparing various fish eggs, caviar, lobster roe, and snail eggs.

What makes salmon roe so popular in Japan?

Salmon roe is popular in Japan due to its strong, salty flavor and its delicate texture. It is often enjoyed in sushi, where its rich taste complements mild rice and the oceanic flavor of nori.

How does the texture of salmon roe differ from sturgeon caviar?

Salmon roe has larger, delicate eggs that burst easily when pressure is applied, while sturgeon caviar has smaller, more delicate eggs with a buttery and nutty quality.

What is the difference between roe and caviar?

Roe refers to the eggs of any fish, whereas caviar specifically refers to salt-cured roe from sturgeon. Not all roe can be considered caviar, only roe from sturgeon is labeled as such.

How is Ossetra caviar typically served?

Ossetra caviar is often served in a simple and elegant style, such as with blini (small pancakes), creme fraiche, and sometimes on the back of the hand to slightly warm it, enhancing its flavor.

What is lobster roe, and how does it differ from other fish roe?

Lobster roe, also known as lobster coral, is the eggs from lobsters. Unlike fish roe, lobster roe is not typically salty and has a more lobster-like flavor. It turns red when cooked and is often used in sauces or as a garnish.

Why is lobster roe considered a delicacy?

Lobster roe is considered a delicacy because it is typically discarded when cleaning lobsters, and its use in high-end cooking, such as in lobster butter, intensifies the natural lobster flavor in dishes.

How does the texture and flavor of snail eggs differ from other types of roe?

Snail eggs, specifically from the petit gris land snail, are smaller, bright white, and have a sturdy membrane. Their flavor is earthy and mushroom-like, with a distinct woodsy quality, unlike the salty or briny flavors of other roe.

What makes snail eggs so expensive?

Snail eggs are expensive due to the difficulty in harvesting them, as a single snail only lays around four grams of eggs per year, making it a rare and labor-intensive process to collect.

What is the historical significance of snail eggs in Roman culture?

The Romans called snail eggs 'the pearls of Aphrodite,' believing them to be an aphrodisiac, reflecting their historical value and culinary importance.