I had breakfast for lunch today. After picking up a half-dozen duck eggs at the greenmarket yesterday, I was looking forward with great curiosity to tasting one. First time having a duck egg. And since I had seen where these eggs came from when I visited the farm a couple weeks ago – those are some of the ducklings below – it made me that much more intrigued.
These eggs are substantially larger than chicken eggs, I’m guessing maybe 50% bigger than a size “large” egg. I debated boiling one, but then wondered if the timing would be different – would a 6-minute chicken egg = an undercooked duck egg? Instead I opted for a tried and true fried egg. I swirled a little butter in a small black iron pan, let it melt and cracked (and cracked again, that shell was quite a bit more resilient than a chicken egg) the egg into the hot fat.
A big, orange yolk landed in the pan and sizzled up in quick time. The edges of the whites frizzled up into golden, lacy crisps.
I ate it lickety split 1-2-3, with a little hunk of whole wheat bread I’d just baked. It tasted more eggy than a usual egg – the flavor was magnified, stronger and the yolk was rich. Lovely. Now I wonder about other kinds of eggs. Does anyone have any recommendations, maybe goose eggs?