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.
BOILED DUCK EGGS
Boiled duck eggs are a little richer than boiled chicken eggs. Because of the extra protein in the white, make sure you don't overcook them.
Boil duck eggs by placing them in a pot of cold water and bringing the water 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. The whites should have no greenish tint, and the yolks should appear bright yellow or even orange.
I use the same method to boil chicken eggs, only I let them sit in the water for twenty minutes rather than twelve. This is for hard-boiled, not soft-boiled.