Duck eggs are not very different from chicken eggs and are very simply cooked in many of the same ways. Duck eggs have more protein in the white and more fat in the yolk, which makes them ideal for some Asian dishes. Handle your duck eggs carefully, as their shells are often more fragile than those of chickens.
- Skill level:
- Moderately Easy
Boil, fry or scramble duck eggs, just as you would chicken eggs. Keep in mind, however, that duck eggs are larger and thicker; they may take slightly longer than expected to cook.
Substitute duck eggs for similar-sized chicken eggs in recipes for baked goods. The higher protein and fat content will give you richer, fluffier results for cakes, pastries and crusts.
Whip duck eggs to bind dry ingredients and make icings and toppings. It takes a little more effort to break the gel of duck eggs and get them to froth, but once they do, the results are often fluffier than their chicken counterparts.
Closely follow the temperature and time directions set for the chicken-egg version of a recipe. Cooking times will be unchanged due to your substitution of duck eggs.
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