Frank Deis wrote:I like them, and I have posted here about them -- but the ones I get are from the Asian grocery, and they vary in size, actually overlapping with the size of the larger hen's eggs. And the flavor is not what I would describe as "strong." The flavor of these eggs are pretty much identical to hen eggs, but the texture is thicker and richer, the yolk particularly has a kind of clingy pudding texture in the soft boiled (7 minute) egg. I got fixated on them after reading a recipe for a salad by Kylie Kwong, an Australian chef. She wanted this salad to contain her favorite luxury textures and flavors so it has a soft boiled duck egg, some foie gras, and lobster, decorated with greens and string beans. I could Google it, it's probably still online.
The variation I have developed is to cook a 7 minute duck egg and serve it over a bowl of cheesy grits. Sometimes with sliced sauteed mushrooms, or baby bok choy, or other side ingredients. It is good with a strip of crispy bacon and some toast.
I posted here about making "eggs in hell" with duck, hen, and quail eggs. The size differences are amusing and the flavors are good.
I think you are getting a special "farm" flavor that depends on what those birds are eating. And it is probably something that a person could get hooked on like strong cheese. Meanwhile I think maybe disguising the eggs by putting a few into a highly flavored frittata might be a good strategy.
Before you give up entirely -- if you do like soft boiled eggs try a 7 minute duck egg, and dip toast into the molten yolk. I always open the egg before serving, tear it so you can see the oozy golden yolk between the 2 halves of the fully cooked white. To me that's luxury, perfection. But I haven't smelled your duck egg and that's probably where I wouldn't know that I would like it as much as the Chinese eggs I have been buying. Are these white Peking Ducks?? Not Muscovy or Mallard?
Joy Lindholm wrote:Odd that your dressing would have egg white in it, rather than egg yolk, which is a common emulsifier in vinaigrettes.
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