Duck eggs

I have seven fresh duck eggs. Any idea what I can do with them? Can't hatch 'em, they're not fertile, so I'm up for cooking suggestions only. Family and friends are looking squeamish at the very idea of duck eggs so I thought maybe I'd hide them by using them for baking. Will they work the same? They seem to be like a large hen's egg but with a bigger yolk.

They're not as "safe" as chicken eggs.

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But I don't know for sure; I just wrote "8 minutes", cause that's printed in bold red letters on the packages in the local delicatessen supermarket.
I've never bought 'em. When I'm in the mood for fancy eggs I always buy quail's eggs.

http://www.duckeggs.com/

:hi:

I never would have imagined there was a Web site devoted to them.

Let me know what you decide to do. I love trying new foods.

Although they charge $49 for 18 eggs. We got them for a dime apiece at the feed store.

The last Long Island duckling farmer on Long Island would sell them for around a quarter or half-buck each years ago, depending on the season or his mood.

A dime's really cheap. That's the price of chicken eggs around here.

just be sure they are well-cooked-- no runny yolks.

Scrambling will do, as will baking. Or omelettes.

They might have a slightly gamier flavor, but it's likely no one will notice if they think they're chicken eggs.

They taste good! :thumbsup:

... a bit more beating if you want them to rise, but otherwise they are very similar to chicken eggs. (And if the birds have been fed the same kinds of food as chickens generally are ... that is, no fish meal ... the taste will be very similar.) I have had them before -- yolks are more orange than chicken eggs, and are a bit richer -- but very enjoyable.

Dave Holderread has a recipe for angel-food cake that uses duck eggs, so evidently they do froth up sufficiently for that purpose!

I have also eaten goose eggs (from an endangered species -- infertile, so I wasn't being TOO naughty!) -- and ostrich eggs.



p.s. oh yeah -- Holderread suggests diluting the egg a bit with water, to make it easier to beat. And if you're scrambling/boiling them, don't crank the heat up too high, or the higher protein levels will make them a bit rubbery. "Steam frying" is recommended. see this site for details:

http://www.newagrarian.com/homestead/ducks/eggscooking.html