Cooking with Duck Eggs
Every article I've read describing duck eggs has compared them to chicken eggs. If I do so in two words, they would be "more dense". Consistency, nutrients and taste are all part of those characteristics. My partner would describe it with one word as "robust"!
Continuing to compare to chicken eggs... duck eggs tend to be bigger, have a thicker shell, and stay fresh longer.
When a recipe calls for one egg, I put one duck egg. Rarely does that alter the final result for the negative. Richer, creamier, lighter and fluffier ... Don't forget to take the eggs out of the fridge approximately one hour before using them for best results.
If you don't like the consistency you can dilute a little water or milk (a teaspoon or two), but I much prefer them just the way they are. My mom used to do that with chicken eggs when I was a kid so I would eat them.
Some people with chicken egg allergies can eat duck eggs and vice versa.
Scramble, boil, bake, fry, poach, devil, coddle, smoke, pickle, custard, meringue, gnog, omelette, french toast, pancake, waffle, egg in a basket, frittata, benedict, quiche, egg wash, noodle, Hollandaise, mayonnaise, stir fry, egg drop, cake, brioche, flan, crème brulée, cheesecake, tiramisu... Eggs are so versatile and delicious!
Lidia Bastianich loves her frittatas, it seems she makes one every episode !
Julia Child has a 28 minute episode available on Youtube on the subject called "The French Chef -Elegance with Eggs"
Gordon Ramsey's "Ultimate Scotch Eggs with a Twist" are definitely different (video no longer available). Tony Beales also has a recipe called "Ultimate Scotch Eggs". The major difference is that Gordon's are cooked on the grill and Tony's in the fryer.
America's Test Kitchen's has two episodes dedicated to the subject:
an early episode (season 1) Cooking Eggs
a newer episode (season 14) Three Ways With Eggs (video no longer available)
