I guess I finally found something that chickens do better than ducks -- eggs. As I wrote in an earlier post, I recently became a lucky recipient of a dozen duck eggs. So this weekend, I tried duck eggs for the first time. Following the advice of Walter Jeffries (from Sugar Mountain Farm), I dropped my first idea of deviled eggs in favor of an omelet. It wasn't as fluffy and light as a chicken egg omelet and had a more pronounced sulfur smell. Not bad, but not something I would make again.
But wait! I didn't give up that easy. My second experiment was to make a soft boiled egg -- my favorite kind -- with the yolk still liquidy. I have to admit that I undercooked the egg slightly. Soft boiled eggs are always tricky since a lot depends on the size of the egg and there is no way to check them. The yolk came out really viscous and too thick for my taste.
My husband, who doesn't eat eggs, was documenting my little experiment and laughing as I tried to come up with more ways to cook duck eggs. Determined to give this one more try, I set my trusted cast-iron skillet on the stove, and cracked another egg into it for sunny-side-up. The white cooked really quickly, but I had a hard time getting the yolk to warm up. I tell ya -- that was one huge yolk. Just like with soft boiled egg, it came out too viscous.
Of course, what I probably should have done is baked, not cooked with them. But since I don't bake much, I haven't tried it yet.
The moral of the story is: All that glistens is not gold, and all that is duck is not necessarily better than chicken.