Do you use/like duck eggs?

[Jenise]

A friend mentioned to me a few weeks ago that he and his wife love duck eggs and were looking for a farmstand provider near their new place in South Seattle. The conversation got away from us at that point so we didn't get into the culinary uses, but I'm wondering if others here seek out duck eggs and if so, what they do better than chicken eggs. And, are goose eggs edible?

If only I could FIND the darn things!!!!!

I have been trying to make a salad that involves a soft boiled duck egg, some lobster and foie gras, for years and I have been on the watch for duck eggs that whole time and have NEVER managed to find them. All I can find are the salty preserved ones in the Chinese groceries -- every Chinese grocery has those.

I worked up a variation on the salad that uses quail eggs. I realize that a hen egg would be closer to the original intention but people like to be served quail eggs and there is nothing quite as delicate as a soft-boiled (or poached) quail egg.

F

Several years ago, one of my wife's cousins, who lives on 65 acres about 50 miles from here, invited us to breakfast. At the time, they were raising ducks and we had fried duck eggs for breakfast. They were slightly larger than chicken eggs and the shells had a slight green tint. The yolks were a bit darker and they tasted like chicken eggs with a slight bit of gaminess. The bacon they served was from a pig they raised. That was very good breakfast.

LOVE them! They're richer and creamier and have a much thicker shell. I don't eat them often - they're almost too rich to do that - but we buy them occasionally at the markets. I've never tried goose eggs though...

I never had them Jenise...but I am wondering if one needs to not worry about Salmonela with these eggs, since it's not a concern with duck...and if people cook them for less time than a chicken egg for that reason. (Or use them in a mayonnaise).

What celia said. Fresh pasta made with duck eggs is really something else.

There is an area in Auburn called the Green River Valley agricultural area. I picked up duck eggs at one of the farms out there when we were driving out to a state park there. We had a card from the nice lady at the farm, but seem to have misplaced it in our recent move.

I've had both. When I was married we raised ducks, chickens and had a goose. As others have stated the duck eggs were quite rich and gamey - too gamey for us. The goose eggs on the other hand had a milder flavor and were quite enjoyable. One goose egg made a very large omelet.

I looked up the salad, it's from Kylie Kwong who I think is in Australia. It just sounds so rich and special

http://www.abc.net.au/kyliekwong/recipes/s952531.htm

The ingredients list will give you the general idea:

1 x 700 g (1 lb 6 oz) live lobster
4 free-range duck eggs
60 g (2 oz) baby green beans, trimmed
60 g (2 oz) baby butter beans, trimmed
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons chardonnay vinegar
1 teaspoon sea salt
75 g (2 1/2 oz) foie gras
handful of mâche (lamb's lettuce) leaves, washed

No, just chicken and quail for me. Only goose eggs I see are doing month end statements.....

[Jenise]

No, just chicken and quail for me. Only goose eggs I see are doing month end statements.....

Say, what did you and SWMBO think of the green eggs? Bob thinks he prefers them to the brown eggs, but that comparison might have more realistically been the superfresh, unpasteurized goat farm green eggs over supermarket browns, which would have been his immediate prior experience vs. brown eggs from this same farm (which they have, both times I've brought you eggs, they came from the same farm).

[Jenise]

What celia said. Fresh pasta made with duck eggs is really something else.

There is an area in Auburn called the Green River Valley agricultural area. I picked up duck eggs at one of the farms out there when we were driving out to a state park there. We had a card from the nice lady at the farm, but seem to have misplaced it in our recent move.

Did you recognize yourself as the "friend" in the introduction? You should have! I've been looking for duck eggs up here since we talked about them, but alas have yet to find them. I'm curious--you and Celia mention "rich", others have mentioned "gamier". I wonder if the gamier ones were wild duck eggs vs. farm-raised?

Say, what did you and SWMBO think of the green eggs? Bob thinks he prefers them to the brown eggs, but that comparison might have more realistically been the superfresh, unpasteurized goat farm green eggs over supermarket browns, which would have been his immediate prior experience vs. brown eggs from this same farm (which they have, both times I've brought you eggs, they came from the same farm).

I liked both. SWMBO couldn't distinguish between them (not eggzactly a connoisseur) but stated that poached they didn't show the same flavour difference from regular as they did lightly fried.

PS - we have a Sonya apple for you next time you are up - but given cross border regs, you'll probably have to eat it before going home!

[Jenise]

I liked both. SWMBO couldn't distinguish between them (not eggzactly a connoisseur) but stated that poached they didn't show the same flavour difference from regular as they did lightly fried.

PS - we have a Sonya apple for you next time you are up - but given cross border regs, you'll probably have to eat it before going home!

Bob based his opinion on steamed in the shell: pretty pure and unadulterated.

Thanks for the apple! I've been looking for it here in stores--and it's nonexistent.

Thanks for the apple! I've been looking for it here in stores--and it's nonexistent.

Probably shipped them all up here!

I've always found duck/goose eggs too strongly flavored for my taste, bantam chicken eggs too. I haven't even tried to eat one in a very long time, but my memory tells me sulfury, as opposed to gamey or rich. For comparison purposes, I like farm eggs from chickens, which are also more strongly flavored that supermarket eggs.

What celia said. Fresh pasta made with duck eggs is really something else.

There is an area in Auburn called the Green River Valley agricultural area. I picked up duck eggs at one of the farms out there when we were driving out to a state park there. We had a card from the nice lady at the farm, but seem to have misplaced it in our recent move.

Did you recognize yourself as the "friend" in the introduction? You should have!

Wasn't sure.

I've been looking for duck eggs up here since we talked about them, but alas have yet to find them. I'm curious--you and Celia mention "rich", others have mentioned "gamier". I wonder if the gamier ones were wild duck eggs vs. farm-raised?

Dang. Would kill for wild duck eggs.

[Jenise]

Dang. Would kill for wild duck eggs.

Well, I could go see what's been laid on the golf course overnight....

But I'll keep looking for other sources. If I find some, you'll get a fresh delivery for Midsummer Madness.

What about turkey eggs, has anyone eaten a turkey egg? The farm where I get the chicken eggs is now attempting to raise turkeys, though apparently that's not as easy as you'd think due to the hens not having more sense than God gave hockey pucks.

Then there are one egg ostrich omellettes....

As for stupid birds, I have bagged grouse by hand. They seem to think that if they don't move, you don't see them. I had one dangling by the legs from each hand once. Turned them loose of course, as I believe that throttling grouse out of season would have been a bad idea.

What about turkey eggs, has anyone eaten a turkey egg? The farm where I get the chicken eggs is now attempting to raise turkeys, though apparently that's not as easy as you'd think due to the hens not having more sense than God gave hockey pucks.

And that is an impediment to breeding?

I would think the opposite...

F

[Jenise]

And that is an impediment to breeding?

I would think the opposite...

F

Well, you're right that's how it works in many humans.

But no it's not an impediment to breeding. But it is an impediment to getting the fertilized egg(s), once laid, to hatch--she's gotta stay with it, you know.

Ah. So they are like Octo-mom...

F

Jenise, I had lunch with a friend today who told me that duck eggs are absolutely brilliant to bake with. Might pick some up from the markets tomorrow...

Once in a while I use them when I make instant spicy ramen (Shin Ramyun). Perfect antidote for a hangover

I used to have a very consistent source for fresh duck eggs who provided me with three or four each week. (too bad she got fired.)
They are way richer than chicken eggs, and the yolk is very viscous.
They are almost too much. But I loved having them, and they performed very well in baked applications.
I remember some chocolate pots du creme we made using the duck eggs. O.M.G. RIch to the nth power.

I never got the gaminess some mentioned, but I think that is a function of what they are fed.