Duck Eggs

My experience with duck eggs was while I was in England enjoying a lovely country stroll we came across a house just off the main road which had a sign stating that they sold eggs. Unfortunately they were clear out. Further down the main road, still enjoying the English countryside, we came across another house, obviously a small contained country farm selling eggs. Making amends with the small barking dog approaching us. We noted that they sold duck eggs and decided to buy half a dozen for my father in-law. 

The duck eggs picture here I bought from Acme Meat Market. Never having eaten a duck egg before I was curious however apprehensive. Why? I do not know... perhaps it was just uncharted waters in my culinary sea. My husband has had a duck egg or two and was very motivated on deciding how to cook them.   

Everything about a duck egg is thicker. The shell, the yolk and the whites. We did our research and decided to steam them. Which, in our opinion is really is the best way. 

On medium heat add a bit of butter to the bottom of a pan. Let it melt. Crack the eggs, one by one, into the pan. Let them settle for a minute then slowly add some water. About 4 ounces, adding more if needed. Cover and steam until the yolks are semi soft or to your liking. Very simple.      

The following day I decided to make banana pancakes and used one of the two remaining duck eggs. They can be used just like regular chicken eggs in baking. 

Duck eggs are rich in protein. High in iron, zinc and vitamins A and B. An average duck egg  (70gm - 100gm) is 130 to 185 calories while the average chicken egg (about 100gm) is 149 calories. Duck eggs provide all of the essential amino acids one needs.

- JW