Member Photo

Blueberry Hill Farm

Alpacas, blueberries in season, farm fresh free-range eggs and "chemical-free" vegetables.
(Grover, North Carolina)

Duck Eggs

Because I have laying ducks, I guess I think about duck eggs more than most folks.  Over the past year that I've added duck eggs to our farm's list of offerings, I have observed that a good number of folks I come in contact with locally and at the farmers market at which I participate, have a negative reaction to the thought of eating eggs from ducks.  Most of these folks have never eaten a duck egg, but for some reason -- a reason that most of them cannot articulate -- they turn up their noses and almost react with an "ooouugh" sound.  Why, I do not know.

We may be the only country that has a negative reaction to the thought of eating duck eggs.  Asian folks love them.  I've had European folks ask for them out right.  So I feel compelled to say a little something in favor of duck eggs.

Duck eggs, in appearance are larger than chicken eggs -- about the size of a jumbo or even double yolker large chicken eggs.  The shell is satiny smooth.  Because ducks are very shy about leaving their eggs out in the open, if left out doors, they will lay their eggs under bushes or in clumps of tall grass and cover the eggs with leaves, many of which may be wet.  Therefore, the egg shell will be stained and mottled in appearance.  When "forced" to lay in a duck house nest area the eggs will be off white or green.  This coloration will depend  on the breed of duck.  I need to say right now that the ducks I have the most experience with are Khaki Campbells, which are a breed designed for egg laying.  Also, let me go back and explain the "forcing" of which I referred.  At night I close my ducks up in their duck house -- mainly for their protection, as I have had ducks killed in the past by raccoons -- but also to better collect their eggs, which they are now "forced" to lay in the duck house, as my ducks lay very early in the morning before 8:00. 

Duck eggs have more protein than chicken eggs.  The yolks are very large and dark orange.  It is this extra protein that make duck eggs wonderful in baking.  Duck eggs make THE BEST quiches ever, yielding a rich, fluffy quiche.  Duck eggs are wonderful for cake baking, giving lots of rise to cake batter and holding that rise.  They can be used in all the ways chicken eggs are used -- scrambled, boiled, deviled, over easy.  The only "warning" would be that, when frying, to use a low heat as the extra protein will cause the whites to become a little rubbery if fried on high heat.  Also, when using eggs in recipes, one duck egg for two chicken eggs is usually the standard.  Duck eggs make outstanding flans and custards. Several of the chefs on The Food Network herald the praises of cooking with duck eggs.

Plus, ducks are every bit as sweet as hens and are as much fun to watch. In place of the constant "scratching" of chicken hens and the little dance that goes with it, there is the "dabbling" of ducks and, when a source of water is provided, the swimming and dunking, splashing and preening of wet feathers makes for enjoyable viewing.

So, if you've not yet tried duck eggs -- be brave and give them a try.  After all, most of us have finally discovered sushi to be quite tasty, after overcoming our initial reaction to eating raw fish and eel.  Duck eggs will probably be just as enjoyable after overcoming the early bias against them.  As the old jingle goes "try it, you'll like it!"

Carmen_1
08:05 AM EDT
 

TOPICS