You can cook them just the same. Just be prepared for a slightly different texture.
My friend (who has chickens and ducks) was oh so generous to give me a dozen duck and chicken eggs. It's like a combination of several different chicken and duck eggs. Some are small, some are big, some are brown.
Anyway, I have never had duck eggs before. Any suggestions? Should I just cook 'em sunny side up?
Stumbled into Primal due to food allergies, and subsequent elimination of non-primal foods.
Start Gluten-Free/Soy-Free: December 2012; start weight 158lbs, Ladies size 6
Start Primal: March 2013, start weight 150lbs, Ladies size 6
Current: 132lbs, Ladies size 2
26lbs lost since cutting the crap.
I am so jealous. Free duck eggs. Not fair at all.
Goose eggs are great too. I have found they make the fluffiest omelettes.
yes, omelettes cooked in duck fat.
creme brulee or custard
banana & egg pancakes
Every time I hear the dirty word 'exercise', I wash my mouth out with chocolate.
Duck eggs have a larger yoke than chicken eggs, and the white of the egg is a bit more rubbery when cooked. Duck eggs were favored for cakes because they added to the color of the crumb. I like them scrambled or in omletes.
I always have to make the same suggestion when duck eggs are brought up - deviled duck eggs are awesome.
I love duck egg custards. Their slightly stiffer, smoother texture is perfect in a custard. They are also great in a frittata. I've been using 1/3 duck and 2/3 chicken. I understand they're great for baking too, but I don't know if that means with wheat flour or if they're great with any flour.
CW-125, part calorie counting, part transition to primal
GW- Goals are no longer weight-related