What To Do With Duck Eggs

In my last post I shared pictures of our trip to the St. George Farmers Market here in Utah, and promised to do a  blog post to let you know what I thought about my first taste of the duck eggs we purchased there.

First I have to share that I researched duck eggs and found multiple opinions…

Most of the sites I saw said duck eggs are “far superior to chicken eggs, with the same taste & richer smoother, consistency, yet better than chicken eggs in many ways…”

I have seen everything from “duck eggs have twice the nutritional value of chicken eggs, and stay fresher longer due to their thicker shell, and that they have more Omega 3 fatty acids…, that they are an alkaline producing food…, one of the few foods that leave your body more alkaline…, which is a great benefit to cancer patients…” I’m just stating what I’ve seen on the internet which we all know is true…. or NOT, so take that with a grain of salt….

I read a lot about how duck egg are better for baking because they are richer, with more albumen, making cakes and pastries fluffier and richer( since I don’t bake I know nothing about that). However, my sister by choice, Holly, told me that they used to use duck eggs to make homemade noodles and they were delicious.. I wish she were here to teach me how to make homemade noodles from our duck eggs… 🙂

So, since this was my very first experience ever with duck eggs, I had to trust my husband, Bill, when he told me that duck eggs are so much better than chicken eggs. I have to say I was a little shy trusting his opinion of how good duck eggs are since he is more than willing to try just about anything… But, he assured me that his ex-In-Laws, that we love,  had a little mini-farm type of thing going on at one time and they introduced him to duck eggs. Bill told me he LOVED those duck eggs that they had, and went on to share with me how the yolk of a duck egg is usually bigger, richer in flavor and color, and  has a harder shell which gives them a longer shelf life… OK, that all sounded good to me so I’ll take the bait and try one of the dozen duck eggs we bought for six dollars a dozen…

Every Sunday, for as long as I can remember, with the few exceptions when we would go out to breakfast, Bill and I have come home from Mass and cooked our Sunday breakfast together.

We usually do something like this. I chop up some multi-color finger potatoes, with some onions, bell peppers, mushrooms, and turkey sausage (or regular breakfast sausage, or any other protein you might like).

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Cook those until tender, then melt a little low-fat(or full-fat if you are so inclined) shredded cheese on top

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When that is all ready, Bill would cook a fried chicken egg to put on top of each serving. He always makes sure that the egg yolk is done, but still has what we call “that good run and spread factor”. Like this, where you cook it just right on one side, then flip it and it comes out looking like…

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This, when you put it on top of your potato combination… Except none of the chicken egg yolks we ever had ever looked like this… See how dark yellow the yolk is with this duck egg as it breaks and runs… YUM!!!

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However, me, being me, I added my usual lite sour cream and green chili hot sauce cold out of the fridge…. then I immediately said “this isn’t done, it’s cold…  not thinking that what I added on top of the duck egg made it cold…

At that point, of course I thought the duck egg sucked because “the egg is not done… it’s cold”…. all due to ME, and all the cold stuff I added to it….

My next attempt at a duck egg was another breakfast that I love, and have shared on my blog in the past which is this..

If I am cooking this just for me, I have a tiny little skillet that I use for one serving… and I scramble an egg (in this case I used a duck egg) then put it in the tiny little one serving skillet, and add one turkey sausage on top, like this.

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When that is fully cooked, I take that off the burner and put one corn tortilla on the open flame just long enough to give it a little char… like this…

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When it’s time to eat, I pull it all together like this. Fold it up and enjoy!

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OR,  you can replace the potatoes in the above recipe with multi-grain tortillas that you cook in a little vegetable oil with the diced onion, bell pepper, mushrooms, just as you would thin sliced finger potatoes until crisp…, or what ever fits your tastes…. then add the duck or chicken egg on top. and get something like this.

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So, when all was said and done…. I enjoyed the duck eggs I had… but not enough to pay six dollars a dozen for them. When compared to chicken eggs that I am used to having…. I really could not justify the difference in price.

Stay Tuned for more of our adventures!

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2 Comments (+add yours?)

  1. gotham girl
    Aug 08, 2015 @ 04:34:29

    Oh. those must-colored potatoes look so yummy!!! Well you gave it a really good try…that’s for sure! Keep cooking and keep sharing! Love you!!

    Reply

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