I received 2 dozen duck eggs from a coworker

Cooking Discussions Cooking, Cookbooks, Ingredients
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Having taught high school, I can confidently say thst the only thing worse about adults is that they ought to know better.

Sometimes there’s not much difference.

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They make a stunning Carbonara. Also great for Hollandaise, Pasteis de Nata and Genoise.
You could also make Salted Duck Egg Yolks which preserves them as well.

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23

Maybe try making a Spanish Omelette, aka Tortilla Espanola, with the duck eggs. The richer nature and different texture would be interesting. Not difficult to prepare or make.

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Could use them in Bread Pudding. I’ve been making an Azorean version a lot lately.

Bread pudding - favorite recipe?

Also, Deviled Duck Eggs.

Deviled Eggs - your favorite version, tips, and tricks?

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How exciting! Enjoying vicariously.

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Like lemon curd! Or mayonnaise?

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27

You are a lucky duck indeed! :duck:
I love duck eggs, and love the rich, slightly larger yolk. So good! Whatever you have that highlights the best of the jammy yolk recipes, I would do that with the duck eggs.

If you get more and have tried all the recipes, also fun is making salted duck eggs. You can salt chicken eggs too, but the slightly larger duck eggs is what you can usually purchase for the commercial products. The salted yolk is so good cooked into sauces, grated over certain dishes. It adds a rich, delicious umami flavor to many plates.

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Salt or miso cured is my personal pref, though a carbonara does sound delicious. Both? Cure somr yolks and grate them over the carbonara? Or on a bowl of plain rice with a dab of butter.

I’m happy for you–so lucky!

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Lucky you. Get duck liver and rendered duck fat from a big time butcher, and make the best chopped liver ever.

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no a fan of jammy eggs — but would love a soft-boiled or poached duck egg.

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31

I live by my electronic kitchen scale, especially for those European recipes. Most used tool I own aside from my skillet.

Thanks to my wife’s friend who has her own clutch of “girls”, as she calls them, I’ve used duck eggs a few times, both for cooking and baking, and aside from being “extra large”, I could not decern any difference. Using truly fresh eggs is the real advantage.

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oooh carbonara sounds amazing. I have bacon in the fridge too!

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