When I was at my local farmer’s market a few weeks ago, I was in search of eggs. My normal egg guy wasn’t there but I found someone else. I went right up to him, asked for 2 dozen and as I started to pick them up, I realized they were duck eggs.
Instead of changing my mind, I asked him a few questions. What is the difference in cooking with duck vs chicken egg? Nothing. Is there a gamey taste? No.
Ok, I decided to give them a try.
The first thing I did was bake with them. They yolks are larger, for sure, so they might make a difference in some cake recipes. In the recipe I used, the cake turned out perfect.
I was then away for a long weekend and my husband (not knowing they were duck eggs) at them all weekend as he fried and scrambled them. He commented how good they were and that is when I dropped the duck bomb. He shrugged his shoulder and said, “please keep getting them for me”.
Duck eggs have a higher yolk to white ratio. They have a high amount of vitamin B12, antioxidants, Omega-3 fatty acids and 50% more Vitamin A. If you are concerned about baking with them, I think you need to experiment with your favorite recipe and see how it works out. As far as not baking with them, I am sold.
I was craving a Caesar Salad. I always make my own dressing so I thought I would try it with a duck egg and it did not disappoint. The dressing was velvety and held up perfectly to the Romaine lettuce. The key is to use really good extra-virgin olive oil. I store mine in my elixir bottle from The Bright Angle (if you use my code JERILYNNE10 you will receive 10% off your order). I had some grilled chicken from Trader Joe’s that I put on top. You can add any type of protein you like to make it a meal. This recipe is sans croutons but feel free to add them.
*Raw egg is not recommended for the elderly and people with weakened immune systems...or people who don’t like raw egg.
Can use substitute a chicken egg for the duck egg.