About twice the size of chicken eggs, with mottled light-green shells and dark-amber yolks, seagull eggs are visually stunning—and they have a strong flavor to match, nutty and slightly fishy. In northern Norway, gulls’ eggs are a traditional spring delicacy, served hard-boiled in the shell (alongside glasses of beer). Native American cooks typically scramble or fry the eggs; and London’s St. John restaurant serves them hard-boiled with celery salt. Just don’t eat too many: Seagull eggs have been found to contain high levels of toxic polychlorinated biphenyls (PCBs), widespread environmental pollutants. —C.H.