12
votes
Duck eggs
I bought a dozen duck eggs from the farmers market this week, hoping to add some pizazz to any dishes with egg this week. Was wondering if anyone had recommendations for dishes where duck eggs really shine or take it up a notch? Scrambled eggs will be on the menu this weekend. I have heard baking with these eggs is recommended as they have more yolk and are richer.
I've eaten a lot of duck eggs. I don't like them fried or boiled (I find them too rich). IMO duck eggs shine in frittatas, and the savory combines nicely with the eggs richness.
My partner loves a good frittata. I might give this a shot instead of scrambling them since I got a random assortment of leftover veggies from other meals that I can throw in there. Thank you for the suggestion!
Hey I know I said I didn't like them fried, but fried is duck eggs are amazing with bibimbap. If you have the time to make it, and really want to show off the flavor of the duck egg, then I would definitely make this. If you haven't eaten bibimbap or made it before, there are tons of videos on youtube. I can't find the original video I used (sorry). But I did learn through making it that, one can feel free to use any meat they like, or any vegetables they like. For the egg, I'm not a sunny side up fan, so I always make mine over easy. It's really one of those recipes that once you learn the basics, you can do whatever you want, but I mention it because to me at least, the egg makes it, and duck eggs really make it freaking yummy.
This just reminded me that I have enough eggs for a fritata. Might try to use some leftover veggies up!
Baking is good but personally I love the flavour of duck eggs too much and always end up either poaching or scrambling them so I can enjoy the taste more.
You might try curing the yolks - although all the recipes I found to link to also talk about cooking the cured yolk and I've never done that. After an overnight cure I just drop the washed yolks straight onto salads, pasta, ramen, bibimbap or whatever. No idea if duck egg whites make good meringues or not but it's probably worth a shot.
I think I will give curing them a try. I will be going out of town for a few days so that seems like the perfect time to put something in the fridge and forget about it!
This intrigued me because I have an allergy to chicken egg yolks (but not whites, oddly enough). It seems there's very little data on whether being allergic to chicken yolks indicates an allergy to duck yolks or the reverse. Apparently there's some evidence that if you're allergic to chicken egg whites, you'll also be allergic to duck egg whites, though. Just thought I'd mention it here in case anyone else is in the same boat as me. I miss eggs as I used to eat them and put them in things all the time. My allergies are mild (no anaphylaxis or anything), but annoying enough that I try to avoid them. (Though I do still have prepared foods that contain them, with mixed results.)
I grew up with ducks, and I was never a fan of the way they tasted. The ones we had tended to be pretty bland but very large, so maybe something where egg is an ingredient, but not the main source of taste. Baking sounds like a great idea, or something like a southwest scramble that gets its flavor from veggies, beans, and cheese.
White rice, spam and a fried egg. Sprinkle dark soy sauce and white pepper over the lot.
I haven't eaten spam since I was a kid. Do I pan sear it?
Yeah, you can do that. You can also grill it. Sriracha goes very nice. You can put it in fried rice, too. Quite a few Asian dishes incorporate it. Also Hawaiian ones.
Not the OP, but yeah, a nice sear is all you really need. Just enough to get some crisp on the outside of it.
My partner and I tried duck eggs for the first time during the pandemic. We both found the taste to be a little to much to us.
We ended up baking with them as I could too easily imagine what I was eating in scrambled or fried format.