Sadly there were no duck eggs at the Bloomingdale Farmer’s Market today when I showed up. They were available yesterday at the 14th & U market, but I didn’t buy any there.
So what’s the deal with duck eggs and how are they different from the chicken eggs?
When I first bought them all I was told was that bakers love duck eggs. Ok. When cooking with them, when I made scones, the only difference I noticed was they were bigger and seem to have more yolk. When I made straight scrambled eggs, I didn’t care for them. But when I made ice cream, and I primarily used duck eggs there was a noticeable difference.
The ice cream recipe called for 5 egg yolks. I used 1 chicken egg and 4 duck eggs. When separating the white from the yolk, the egg was thick like a hair gel and the white didn’t separate easily. I had to run my finger down the side of the broken shell to get the white to drop. After the duck eggs, I did the chicken egg, and it was like water. I followed the rest of the recipe and set the mix in the fridge overnight. When I took the mixture out and poured it into the ice cream maker it was like pudding. Really thick pudding. The finished product, chocolate ice cream, was like a frozen brownie that melted in your mouth.