We bought duck eggs, help us decide what to do with them!

Oh wow. Your plain and simple option sounds fab! With champagne!

Duck eggs are so so so good, and this past summer they just became my default egg, so I used them for everything -- but I can't get them as regularly now, so when I'm "conserving" them, I soft- or hard-boil them. The yolks are much creamier than chicken eggs', even very fresh ones, and are usually a higher percentage of the egg mass, too. They make for great egg salad, nice and simple, a little mayonnaise, a little mustard, a little salt and a lot of pepper.

Poached is good, too, and so's fried. Scrambled is my least favorite -- maybe it's that higher percentage of yolk, something is a little off about the texture. Somehow I never tried an actual omelette, though, where that problem might not be present. I don't know enough about egg science to be sure what the white and yolk respectively contribute, and what the ideal ratio would be in the case of scrambled or omelettes.

You hardly ever see them in the Uk, so when we saw them for the same price as free range eggs we had to get them! We've got 6, so I think we'll try scrambled, and report back. Unfortunately we bought them in Henley (v. posh) when out with friends, and a 4 hour round trip is a bit much to get some more, even if they are fantastic!

Personally I don't think you can beat a good poached egg. How does cooking time compare with hen eggs, do you just need to take into account the difference in size?

Orbit - Chris made me a bucks fizz breakfast for my 30th in august, but our flat's a tip at the minute and we've got a friend staying with us this week starting monday, so unfortunately a champagne breakfast is out tomorrow!

It seems to cook about the same as a chicken egg of the same size would, if you see what I mean -- the smallest duck eggs I've had have been comparable in size to the largest chicken eggs, so I just sort of gauge accordingly. With poached, you ought to be able to tell -- soft-boiled has been tricky a few times because I've overcompensated for the size and ended up with "medium-boiled."

What's a "Buck's fizz breakfast"?

xpost

buck fizz is orange juice with champagne/sparking wine.Apparently what you call mimosa?

Well, first off we had poached duck eggs on nice toasted bread, with a drizzle of truffle oil and s&p, very runny, just how I like it. The yolk was amazing but the whites are really strange! Not at all like hen eggs. Very watery almost in taste, very different texture, more glassy, if that makes sense?

I used another in egg drop soup last night. I can see why they don't work in scrambled eggs, and I don't think they'd work as an omlette either, so I won't waste them. I think it must be the white, even though there's not much of it. I beat the egg, and poured it into the soup, and it went almost rubbery. Not in a bad way, it was perfectly edible, but the texture was really strange and firm!

So I think we might do something with the egg yolks with the last three eggs. Maybe something custardy.

Duck egg hollandaise might be nice.

Interesting -- I hadn't thought of that with the whites, but I guess the texture is a little different. I know what you mean, though -- maybe that's why I end up boiling most of them, I don't know.

it's more solid when poached, almost like a blancmange or summat, glassy is a good descriptions as when it cuts it gets that mega shiny surface