I needed to buy eggs but the only farmer with eggs at last Sunday’s farmer’s market was selling duck eggs instead of chicken eggs. When I asked what the difference was, he told me that duck eggs were richer because of their higher fat content and that they had a bigger yolk. They make wonderful poached eggs, he said, and can even be used in baking just like chicken eggs. He also warned me that the eggshells were very thick and that the raw eggs tended to come out like gooey jello. Yikes! Last night, I went with his suggestion and poached some of my new duck eggs. I was a bit anxious but it ended up not being as frightening as I was expecting (some of the gelatinous egg white did trail across my entire kitchen, however, as I took my empty eggshells to the trashcan.) I followed the directions for poached eggs in my “How to Cook Everythingâ€? book and they turned out perfect – pristine whites with a velvety-soft yolk. Like a beautiful egg volcano! I served them over toast with spinach, tomato, and bacon for a luscious mid-week treat!

1 Comment »

  1. Your amazing ellen! Now if you could learn to eat a little more meat, I have a freezer full of duck, and would be more than happy to hook you up, that is providing you could tip me off to one of your amazing recipes. I need new ways to cook duck. The season is here, and some delicious grain fed northern birds are working their way down.

    Comment by Mike — October 25, 2006 @ 7:08 pm

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