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Duck eggs?

I bought duck eggs at the Berkeley Farmers Market on Saturday.
After 30+ years of being told about duck eggs, there they were!
I scrambled them (although I usually eat my eggs soft-up, it was recommended than I cook them harder that I usually cook eggs) and they were good. Not stunning, but an interesting experiment. The yolks are *very* firm and the whites were also very viscous, which I assume meant they were fresh. Do you eat duck eggs?

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  1. The only time I had the opportunty to eat duck eggs was on vacation in Scotland. We were at a bed and breakfast on the Isle of Arron. The owner of the B&B took me and my DH across the Island to the farm to pick the duck eggs for that mornings breakfast. They were prepared over easy and hands down the best eggs I've ever eaten! The bright orange color of the yolks were gorgeous. I miss them.

    1 Reply
    1. re: chocolate chick

      My mom used to brine them in a heavy solution for a couple of months, and then we'd steam them over cooked rice, or hardboiled in sticky rice, or steamed in savory custards scrambled with regular eggs, dried shrimp, Chinese sausage, and green onions - delish! (Wow - visions and smells of my childhood are flooding back.)

    2. They are delicious, as I recall. The last one I had, about 30 years ago, gave me my one and only bout with salmonella. Shortly after that, I read that the duck-farming industry on Long Island was a post-WW2 Dept. of Agriculture project, originally intended to start up a duck EGG industry, but then it was discovered that every domestic duck they tested was carrying salmonella! The meat was OK, but all the eggs came out infected.

      I assume this problem has been addressed...but I would still tend to want my duck eggs well done.

      1. Chocolate chick & Will Owen, thanks for your responses!
        The yolks weren't as bright orange as I'd been told duck egg yolks are, but I didn't ask what kind of duck. The eggs I'd always been told about were from Muscovy ducks, maybe their yolks are more "orangey?" I guess the salmonella issue is why I was advised to cook them harder than my usual EXTRA soft. I had been told that they would be extra good, but I was not bowled-over. I won't be haunting the Farmer's Markets for duck eggs. However, I did find nice (though very small) lemon cucumbers, at the Berkeley Farmers Market, which caused me to head for Jack London Square today where I found nice firm large lemon cukes which I plan to have in sandwiches and as "crackers" under some City Fish smoked salmon that was hand-carried to me from Pike's Place Market.

        2 Replies
        1. re: joltgrrl

          The color of the yolks depends upon the diet the ducks eat. If the ducks get to forage for wild stuff as well as eat grains the yolks will be more orange and have more flavor.

          1. re: joltgrrl

            I have Muscovey ducks and for the past three years I have never been sick from any egg. I would be more fearful of factory farm chicken eggs where salmonella is so rampant and antibiotic use so intense.

            I would not eat a broken egg or cracked egg. My ducks' yolks stand high and proud and are orange. Flat or yellow yolks (like grocery store chicken eggs) may be old. If my duck egg yolk breaks when I crack it, then I don't eat it, assuming it is old. When you raise your own eggs, hens will fool ya and sometimes you miss a few. So I break each egg into a small bowl before putting it in with the rest. If the "white" is not clear or the yolk breaks or is flat, then into fertilizer it goes (along with the broken egg shells that are very good for the garden soil.)

          2. I don't eat duck eggs regularly, but I bought some from the downtown Santa Cruz farmer's market last year and enjoyed them. There's a woman who sells them every week, but she ran out last week by the time I got there. :-(

            I don't know about the salmonella issues or recommended cooking time, but here's one that's soft-boiled: http://i2.photobucket.com/albums/y45/...

            Here's a close up of a hard-cooked one: http://i2.photobucket.com/albums/y45/...

            My yolks were orange and quite large in proportion to the white. In the hard-cooked form, the white was also firmer and more gelatinous than chicken eggs. Overall, I find them richer in flavor than chicken eggs, but not so much "gamey" as the vendor said some people experience.

            1. I'm familiar with the duck eggs you purchased and I have to agree that they're nothing special. However, I'm not too impressed with that particular farmer's chicken eggs either so I suspect that other duck eggs could be much better. I do buy the occasional goose egg from him, more for novelty value than actual taste.

              2 Replies
              1. re: Morton the Mousse

                Thanks, Morton, Where would you recommend for fresh chicken eggs?

                1. re: joltgrrl

                  Repost this on the SF board and I'm happy to make some suggestions.