FRIED DUCK EGGS
Fry duck eggs the same way you fry chicken eggs. Some people use butter instead of cooking oil because butter takes away any gamey flavor the egg might have.
Because duck egg whites have more protein than chicken egg whites, they can become rubbery. To prevent this, fry them slowly. You can also steam-fry duck eggs; frying them about halfway done, then adding water to the pan and covering it until they are cooked through.
SCRAMBLED DUCK EGGS
You might need to beat the eggs a little more since the yolks are a little stiffer. Lightly oil a skillet or griddle and cook on low to medium heat. If you cook duck eggs at a high heat, they will lose their flavor and become chewy. You can also scramble your eggs to make an omelet using additional ingredients such as mushrooms, cheese, onions, and peppers. This basket of eggs includes both chicken and duck eggs.
HARD BOILED DUCK EGGS
Hard-boiled duck eggs are a little richer than hard-boiled chicken eggs. Because of the extra protein in the white, make sure you don't overcook them.
Hard-boil duck eggs by placing them in a pot of cold water and bringing it to a boil. As soon as the water boils, remove the pan from the heat and allow it to stand covered for twelve minutes for large eggs. Drain the eggs and crack the shells slightly by shaking the pan. This lets the eggs cool faster and prevents overcooking. Cover the eggs with cold water and allow them to sit until they are completely cool before peeling them. Your whites should have no greenish tint, and the yolks should appear bright yellow or even orange.
(I use the same method for chicken eggs, only I let them sit in the water for
The photo below shows a large chicken egg compared to a duck egg. There would be a bigger difference in size comparing a small or medium chicken egg.
BAKING WITH DUCK EGGS
Duck eggs are great for baked goods because of the higher protein and fat content. You won't need to change the cooking time. Recipes usually call for large chicken eggs, which weigh around 2 ounces. Weigh your duck egg on a kitchen scale and adjust the number of eggs needed for the recipe.
If you use duck eggs for icings and toppings, it'll be a little tougher to break the gel and get them to froth, but the results are often fluffier. Cakes are often lighter and fluffier when using duck eggs because the whites have a much different texture.
So far I've made scrambled and boiled eggs. I don't like fried eggs, but the next time I bake something, I'll try duck eggs. I like being able to eat eggs from chickens and ducks that roam free in a pen instead of in small wire cages all their lives.