Later On

A blog written for those whose interests more or less match mine.

Duck eggs turn out to be pretty good

with 2 comments

I’ll be getting these more often. I had one scrambled yesterday, a hard-boiled one tonight in my salad:

1/4 head Napa cabbage, chopped
1/4 large sweet onion, chopped
1/2 red bell pepper, chopped
1/3 c cooked wheat berries
1 hard-boiled duck egg, sliced
1 slice cold roast beef, cut into strips then crosswise into chunks
1 string cheese, sliced thinly on the diagonal
1/4 c salmon tartare

Toss well with dressing and freshly ground pepper.

Written by LeisureGuy

28 December 2010 at 6:03 pm

Posted in Daily life, Food, Recipes

2 Responses

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  1. We bought a half dozen duck eggs a few months ago and they were HUGE! I weighed them and they were about three times the weight of a jumbo chicken egg, due in part to the fact that they are almost all yolk. That explains why the lady selling them said, “They’re great for baking”, i.e. when you need a lot of yolk. Then I checked the cholesterol level of the average duck egg, which clocked in at close to 800 mg., again about 3 the equivalent of 3 jumbo chicken eggs. Now, while the link between cholesterol and heart disease remains quite weak, I figured that a guy with a quadruple bypass probably shouldn’t tempt fate! :-)

    How did you like the taste?

    Steve

    30 December 2010 at 2:33 am

  2. Taste turns out to be identical to chicken eggs, so far as I could tell. Of course, these are domestic ducks fed with domestic feed. I imagine wild duck eggs could taste very different, based on diet.

    The shells are also thicker, it seems, and the membrane just inside the shell tougher.

    Yeah, trying to cook one over easy is hard: enormous yolk, little white. But it does make interesting looking sliced hard-boiled eggs.

    I got a few more, but they will not be regular fare.

    LeisureGuy

    30 December 2010 at 6:46 am


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