Dragons' eggs vary enormously in size, colour, and shape. The largest belongs to the Wyvern, the smallest to the Dwarf; some are round as opposed to egg-shaped; most need to be incubated at temperatures of more than 100 degrees and take many months to hatch (except for Frost Dragon eggs which need to be kept very cold to hatch). Never, under any circumstances, should you remove an dragon's egg from it's nest unless it is in imminent danger. To do so is likely to land you in hot water, especially if you are dealing with a Japanese ryu.
Eggs of different species Edit
European: Mottled brown or purple, often with blue spots or swirls, becoming darker towards end of incubation period. Eggs can be kept warm with a charcoal brazier but that must be kept in a well-ventilated location.
Knucker: Various shades of green, usually with a good coating of mud, which provides camouflage and, therefore, added protection. They may be kept warm on top of an ordinary stove.
Gargouille: Mottled grey-blue with knobby surface and can be dropped from a great hight with no visible ill effects.
Frost: White or blue with silver markings; two eggs per clutch; mother uses her frosty breath to incubate them at a temperature well below freezing.
Dwarf: Similar to a bantam's egg, but brilliant red; many hundreds are laid together in a so-called hive.
Wyvern: Very large with a thick, knobby shell; white at first, but gradually changes color to match surroundings; laid singly amongst dunes and incubated by heat of the sun.