How to Cook Duck Eggs 10 Different Ways

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Eggs must surely be one of the most versatile and popular of all cooking ingredients. They are boiled or fried for breakfast, used in cakes and pastries when baking and incorporated in many more substantial meals for lunch or dinner. There are so many ways in fact in which eggs can be cooked that their use in cooking need never be repetitive or boring.

One way in which many people neglect varying egg recipes, however, is in the type of eggs which are used. Chicken eggs are almost always the selected option, but as this article hopes to show, duck eggs are equally adaptable and can be cooked in almost any way in which you would cook chicken eggs. Slightly larger than chicken eggs as a rule, duck eggs are packed with flavour and represent a whole host of new opportunities in the wider enjoyment of eggs.

Although the recipes featured on this page are not arranged in any particular order, the sequence does vaguely relate to the time of day at which they are most likely to be eaten. The earliest recipes are ideal for breakfast and the suggestions move on through possible lunch and dinner dishes.

Where Can I Buy Duck Eggs?

Duck eggs are not always as widely available as chicken eggs. If you find yourself struggling to obtain duck eggs, depending upon your location, there are a few options you can try. First of all, consider trying a small shop or store, rather than a supermarket. The duck eggs featured on this page were all bought from a small local fishmonger's but butcher's shops may be another option. Farmers markets—or local farms if you live in a rural area—may be able to help you out. Still struggling? Submit the name of your city, town or village to a search engine together with the words, "Fresh duck eggs," and see what pops up!

Important!

Duck eggs must always be properly cooked. This is important with chicken eggs but even more important with duck eggs due to their slightly different properties. They should also be removed from the fridge to reach room temperature an hour before being cooked. An example of the egg being found to be undercooked is where a coddled or boiled egg is opened to discover some of the white still in clear liquid form. If you find a duck egg is slightly undercooked, either cook it further where this is practical or discard it and start over.

Sausages, Bacon and Duck Egg Fried Bread

If sausage, bacon and egg is your idea of a hearty breakfast to set you up for the day, this is one recipe you should definitely try. The sausages and bacon are fried as normal but the duck egg is fried in a hole cut in a slice of bread with a drinking glass. Tomatoes and mushrooms complete this tasty ensemble, while HP Sauce is a recommended but optional condiment.

Ingredients Per Serving

• 4 beef link sausages
• 2 rashers/slices of bacon
• 1 slice of bread
• 1 duck egg
• 1 medium tomato
• 2 medium closed cup mushrooms
• Salt and black pepper
• Vegetable or sunflower oil for frying

Frying sausages, mushrooms and tomato

1 / 10

Method

1. The sausages will take longest to cook so have to be first in the frying pan. Add a tablespoon or so of oil to a large frying pan and add the sausages (unpricked) over a low heat. Fry for ten minutes before adding the halved tomato, flesh side down and the mushrooms, stalks removed and cup side up. After five minutes, turn the mushrooms and fry for a further five minutes.
2. Use a drinking glass to cut a hole about three inches in diameter in the slice of bread. The circle of bread can be fried and served with the mushrooms and tomato, cooked for about two minutes each side. Just before the sausages are ready, add some oil to a small frying pan and heat. Lay the bread in the pan and break the duck egg in to a small glass or bowl before pouring it carefully in to the hole in the bread. Fry for three minutes before carefully turning and frying on the second side for a further three minutes.
3. Remove the sausages, mushrooms, tomato and bread disc to a heated plate. Cover with foil to keep warm. While the bacon could be grilled, in this instance it was fried in the pan vacated by the sausages for a couple of minutes each side while the eggy bread completes cooking.
4. Lift the bread on to a plate with a spatula and lay the bacon alongside. Place the sausages on top of the bacon and arrange the mushrooms, tomato and circle of bread as desired.

Soft Boiled Duck Egg and Toasted Soldiers

A boiled egg and toasted soldiers is not just for kids. This makes an incredibly simple yet tasty breakfast for all age groups and is ready to eat within minutes.

Place the duck egg in to a pot and add enough cold water to cover it completely. Put on a high heat until the water boils and then turn the heat down to reach a simmer. This soft boiled egg was simmered for four minutes.

Start making the toast when the egg is simmering. Butter it, half it and slice in to soldiers.

Lift the egg from the water with a spoon to an egg cup on a serving plate. Carefully cut off the top of the egg and arrange the soldiers in a circle. A little salt is all the seasoning which should be required before the soldiers are dipped and eaten one at a time.

Duck egg is added to a pot of cold water for boiling

1 / 2

Gordon Ramsay Scrambles Eggs—and Burns the Toast...

The video below features Gordon Ramsay making scrambled eggs. This is the method largely employed in the recipe which follows, so watching this informative and enjoyable video first of all explains certain points, such as why the eggs are seasoned only at the end and why the pan is moved on and off the heat as the eggs are scrambled.

Scrambled Duck Eggs With Smoked Salmon and Asparagus

Ingredients Per Serving

• 3 duck eggs
• 1 oz butter
• 1 tsp soured cream
• 2 oz smoked salmon
• 1 thick slice of bread
• 6 spears of asparagus (or as desired)
• Chopped chives to garnish
• Salt and white pepper

Chopped chives and smoked salmon

1 / 5

Method

1. Smoked salmon has a bit of a reputation as being very expensive and a food to be enjoyed only by the rich. That need not be the case, however, and the smoked salmon here is offcuts which were obtained very cheaply in the supermarket. Begin this dish by roughly chopping the salmon and the chives and setting aside for later use.
2. The asparagus should be steamed for only about four minutes. Any longer and it will start to become soggy, stringy and pretty unappealing. The goodness will also start to be lost to the water. Add the asparagus to the steamer immediately before starting to cook the eggs.
3. Break the duck eggs in to a large saucepan. Add the butter and start your toast cooking before putting the saucepan on to a fairly high heat and gently working the eggs with a spatula or a wooden spoon. As in the video above, the eggs are taken several times from the heat while continuing to be stirred to prevent them overcooking. When the eggs are ready, stir in the soured cream and season with salt and white pepper before carefully folding in the smoked salmon.
4. Lay the toast and asparagus on the serving plate before carefully pouring on the scrambled eggs and garnishing with the chopped chives.

Coddled Duck Egg With Fresh Herb Bruschetta

Coddled eggs of this type are eggs which are cooked by adding them to a small porcelain dish and simmering it in water. The principal difficulty you are likely to encounter when attempting to coddle duck eggs arises from the fact that egg coddlers are largely designed for chicken eggs. This means that the duck egg may be slightly too big to fit inside. Should you find this to be the case, simply ensure that the yolk is included and allow some of the albumen (egg white) to be sacrificed.

Ingredients Per Serving

• 1 duck egg
• A little butter
• 3 bread stick slices
• 1 clove of garlic
• Extra virgin olive oil
• Salt, white pepper and black pepper
• Coriander leaf/cilantro to garnish

Measuring water depth for coddling duck egg

1 / 9

Method

1. The water in which the egg is coddled should come about two-thirds to three-quarters of the way up the side of the coddler. The easiest way to measure how much is required is to put the empty coddler in to a pot and pour in the required amount of water. Remove the coddler and put the water on to reach a boil while you prepare your duck egg.
2. Break the duck egg in to a small bowl and season with a little salt and white pepper. Grease the inside of the egg coddler lightly with butter before carefully pouring in the egg. Tighten the lid to hand tightness only and very carefully lower it in to the boiling water. Duck eggs take slightly longer to coddle than chicken eggs so allow ten to twelve minutes, depending upon how runny you want the yolk. If you do take it out and it is underdone, simply put the lid back on and cook a little longer.
3. The bread slices should be toasted until golden on both sides. Rub the top of each slice with the peeled and lightly crushed garlic clove before drizzling with olive oil. Season with salt and black pepper and garnish on the plate with the roughly chopped herb.

Duck Egg Toasted Sandwich

Toasted sandwiches are quick and easy to make and the filling can be as versatile as you want it to be. A duck egg toasted sandwich requires next to no preparation time and a mere four or five minutes to cook.

Put your sandwich maker on to heat, per the manufacturer's instructions. Break the duck egg in to a cup or bowl and season lightly. In this recipe, the top and bottom crusts were cut off two slices of bread but this was purely to make them fit the toaster and the crusts should ideally be left in place. Butter the slices of bread lightly on one side only.

When the sandwich toaster is ready, lay one side of bread in place, buttered side down, and pour the duck egg carefully in to the centre. Lay the second slice of bread on top, buttered side up, and close the lid on the toaster. Cook for four or five minutes until beautifully golden.

Do remember that semi-liquid toasted sandwich fillings such as egg or cheese will retain their heat a lot longer than the toasted bread. Taking an immediate, unwary bite can therefore lead to painful burning of the inside of the mouth. It is best therefore to let the sandwich cool for two or three minutes before plating with an attractive scattering of freshly chopped herbs.

Sandwich toaster is preheated

1 / 3

Hard Boiled Duck Egg and Smoked Salmon Salad

A hard boiled egg is a tasty component of a great many meals, particularly salads. When the egg is to be served cold, however (as in this instance), it can often be the case that an unsightly blue/green tinge forms around the yolk. The good news is that this is easily preventable, both with chicken and with duck eggs.

Put the duck egg in to a pot with enough cold water to see it comfortably covered. When the water boils, reduce the heat and simmer for eight to ten minutes only. Take the pot to the sink and run cold water in to it for a minute or so until the egg is cool enough to handle. Crack the shell all around by knocking the egg gently on a hard surface and peel. At this stage, submerge the peeled egg in cold water for ten minutes to cool it quickly and you will not get the discolouration. The egg can then be used immediately or covered and put in the fridge until required.

To prepare the rest of this meal, firstly toast a thick slice of bread. Lay it on a plate, drizzle with extra virgin olive oil and top with a few slices of smoked salmon. Season with black pepper.

Arrange a generous handful of rocket/arugula beside the bread. Cut the duck egg in half down through the centre and lay on the green leaves. Add a spoonful of mayo and garnish with some salad cress.

Toast and salad are plated first

1 / 2

Cheesy Duck Egg Omelette with Sauteed Asparagus

Ingredients Per Serving

• 2 duck eggs
• 1 oz cheddar or other hard cheese
• 1 tbsp vegetable oil
• 6 to 8 asparagus spears
• 2 oz butter
• Salt and black pepper
• Salad cress to garnish

Beating duck eggs for omelette

1 / 5

Method

1. Melt the butter in a small frying pan and add the asparagus tips. Season with salt and black pepper. Cook for about five minutes, shaking the pan gently but frequently to ensure even cooking.
2. Break the duck eggs in to a small bowl and lightly beat with a fork just until they are combined.
3. Put the vegetable oil in to a small omelette pan and on to a medium heat. Pour in the beaten eggs and gently draw the egg mixture in from the edges to the centre, just until the eggs begin to set. Continue to cook until the eggs are set almost but not quite completely all the way to the top. Season and add the grated cheese to one half of the omelette before folding the other half carefully over the top. The residual heat will melt the cheese and ensure the omelette is cooked to perfection in a matter of seconds.
4. Lay the omelette on your plate with the asparagus and scatter over the cress before service.

Steak, Poached Duck Egg and Chips

Steak, egg and chips is a popular combination, so much so that it simply rolls off the tongue. Normally, however, the egg will be a fried chicken egg, while here it is prepared to include a poached duck egg. The chips in this instance were prepared over the course of a couple of hours using the three stage method but if you don't have time for that, you can prepare them any way you choose, or even use frozen chips.

Ingredients Per Serving

• 1 rib eye steak
• 1 large baking potato (if preparing own chips)
• 1 duck egg
• 1 medium tomato
• 4 or 5 small button mushrooms
• Vegetable oil
• White wine vinegar
• Salt and black pepper

Starting to fry rib eye steak

1 / 4

Method

1. The debate about how rare or otherwise people like their steaks will rage on but this one is served medium rare. A little bit of vegetable oil is firstly brought up to heat in a frying pan. The steak is seasoned on both sides and fried at a high heat for three minutes each side. It is then transferred to a heated plate and covered with foil to rest, while the heat in the pan is reduced.
2. The tomato and mushrooms are added to the slightly cooler pan to fry while the egg is prepared and the chips are deep fried, either as the final stage of the three step method or otherwise.
3. Put a pot with about three inches of water on to the heat and add a generous splash of white wine vinegar. This helps the egg white to gather round the yolk. Break the duck egg in to a cup. When the water is almost but not quite simmering, stir it fairly firmly to form a whirlpool effect before gently pouring the egg in to the centre. The water should be kept just below a simmer for three to four minutes, depending upon how well cooked you like your egg.
4. Drain the chips on kitchen paper before plating them along with the steak. Lay the egg on top of the steak and the tomato and mushrooms where you can find room on the plate.

Duck Egg Fried Rice With Duck, Pineapple and Cashew Nuts

Ingredients Per Serving

• 3 oz basmati or long grain rice
• 1 duck egg
• 1 tbsp frozen peas
• 1 duck breast fillet
• 2 pineapple rings (canned in own juice)
• 1 tbsp cashew nuts (unsalted)
• Vegetable oil
• Light soy sauce
• Salt and black pepper

Starting to cook duck breast

1 / 9

Method

1. When making fried rice, it is essential to firstly cook the rice by boiling it in water and then leave it to completely cool. Wash the rice in a sieve under running cold water before adding it to a pot of boiling, slightly salted water. Simmer for ten minutes before draining and spreading on a plate. Cover with a plastic food cover and leave for an hour. If you are not going to use it immediately after that time, refrigerate it. Cooked rice should not be left at room temperature for a lengthy period of time.
2. The duck breast can be cooked while you are waiting for the rice to cool. Start by preheating your oven to 400F/200C. Lay the duck breast skin side up on a chopping board and pierce the skin several times with a fork. This will allow the fat to escape to the frying pan. Season with salt and black pepper and lay it skin side down in a cold, ovenproof (no plastic handles) frying pan. Put the pan on a low heat until you can see the fat escaping then turn up the heat and brown the duck breast on all sides. Transfer the frying pan to the oven for ten to twelve minutes.
3. Remember to use oven-protecting gloves when you take the frying pan from the oven and transfer the duck breast to a plate. Cover and leave to cool.
4. When the rice is cool enough to fry, cook the peas for three minutes in boiling water. Drain.
5. Add a little vegetable oil to a small frying pan and gently heat. Beat the duck egg in a bowl before pouring in to the pan. It will cook very quickly. Flip it over carefully with a spatula to cook the top then remove to a plate. Allow to cool slightly then roll it up like a cigar and slice.
6. Add more vegetable oil to a smoking hot wok and when the oil is also hot, add the rice. Stir constantly for a couple of minutes. If the rice was properly cooled and the wok is hot enough, it should not stick. Add the duck egg strands, the frozen peas and a good splash of light soy sauce. Stir for thrity seconds then transfer to a heated dish and cover to keep warm.
7. Roughly chop the duck breast and pineapple slices. Bring more oil up to heat in a wok and add the duck breast, pineapple and cashew nuts to stir fry for about a minute.
8. The fried rice was presented here by firstly being packed in to a clingfilm lined bowl and upended on the main serving plate. The duck, pineapple and cashew nut stir fry is added to a heated dish and served alongside.

Duck Egg Frittata With Mixed Bell Peppers and Garlic

Ingredients Per Person

• ½ green bell pepper
• ½ red bell pepper
• ½ yellow bell pepper
• 1 large garlic clove
• 2 tbsp vegetable oil
• 3 duck eggs
• 2 oz Mexicana cheese
• Salt and black pepper
• 3 or 4 fresh basil leaves to garnish

Bell pepper slices for frittata

1 / 5

Method

1. A frittata could perhaps be described as a very substantial, Spanish style omelette. Frittatas can be prepared with meat, poultry, vegetables, or just about any ingredient of choice.
2. Cut the seeds from the bell pepper halves and slice. Peel and finely slice the garlic clove. Add to a deep frying pan in which the oil has already been heated and stir fry over a medium heat for two or three minutes to soften.
3. Beat and season the duck eggs. Make sure the peppers are spread evenly in the pan before carefully pouring over the duck egg mixture. Cook for a few minutes until you can see that the eggs are almost set. At this stage, put the pan under a very hot, overhead grill to finish the egg setting process.
4. Roughly chop the Mexicana cheese (or hard cheese of choice) and scatter over the frittata. Put the pan back under the heat just to melt the cheese.
5. Slide the frittata on to a plate and garnish with the roughly sliced basil leaves.

The Readers Decide!

© 2012 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 27, 2020:

Hello, Teresa. Thank you very much for your in-depth comment and I hope very much you enjoy your ongoing egg tasting experiments. I have tried many times to get a hold of goose eggs, always without success. I'm looking forward to giving them a try.

Teresa M on May 25, 2020:

Interesting to see what a difference there is.

Currently in the Minot ND, US area for free range farm fresh eggs:

mixed chicken$3/dozen, duck $6/dozen, goose $5ea egg - & duck eggs sell out faster than any of the others in season right now

Personally, I prefer the richer flavor of duck eggs & purchase them at a rate of 2 duck to 1 chicken. I will soon know what I think of goose, as I just grabbed a 4-pack. This actually populated while I was looking up what to do with a goose egg. I hear there's a similar flavor to duck. (Side note: I found ostrich eggs to be more mild in flavor, very close to chicken.)

Thanks for the info. I look forward to experimenting.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on February 21, 2019:

Hello, little cat and thank you very much for your in-depth comment. I'm so glad you share my love of duck eggs and have such ready access to them. Unfortunately, my only local supplier has now gone out of business so they have become a luxury for me. I hope you very much enjoy the ideas which you try.

Casey White from Tennessee on February 06, 2019:

Thanks for all the great ideas. I was specifically looking for new ways to cook duck eggs and this was a nice list. I've been raising ducks for eggs to eat and sell for a year now and I LOVE duck eggs. I think they taste exactly like chicken eggs. I don't agree with a previous commenter that most people don't like duck eggs. I sell mine for $5 a dozen and I have a regular customer base of people who love duck eggs. They are more nutritious than chicken eggs and they are great for baking. My ducks aren't filthy but I've put money into filtration systems for their water and have a nice setup to keep things tidy.

I do a lot of baking with duck eggs but I want to learn more dinner foods I can use them in. I like your ideas using asparagus and Salmon (two foods I love). I've never heard of steak with eggs but that's also a good idea I'd try. I've been making duck egg pasta for spaghetti and ravioli. And I've made duck eggnog for Christmas. Just normal egg dishes are great too. I often just boil them and eat them that way. They also make fluffy omelettes. Anyways, I enjoyed the article. Good job and great pictures.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on August 12, 2015:

Thank you very much, Amber. I hope you continue to enjoy what you come across on the site.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on August 12, 2015:

Wow, Michele - thank you for such a wonderfully in-depth comment. I'm glad that as a former duck owner you like the recipe ideas. You are of course correct that they can all be applied to other types of eggs and I too love quail eggs. I wasn't aware that ducks were such filthy creatures but to the best of my belief the duck eggs I buy from my local fishmongers are preofessionally farmed thus at least somewhat cleaner all round. They are though considerably cheaper to buy than chicken eggs and I too would attribute this to their lack of popularity. Thanks again :)

Amber Harding from London on July 09, 2015:

One of the best hubs I've seen so far. And I've seen a lot :)

Michele Elise on June 25, 2015:

Gordon,

Just tossing in my two cents here as a former duck owner.

First your article is a WONDERFUL article!

Beautiful job showcasing some wonderful recipes!

It should be noted however that ANY egg (barring reptile eggs) could be used in any of these recipes. You can even make Scotch eggs using duck eggs, or chicken eggs or quail eggs or turkey eggs or other.

These are very lovely egg recipes.

But second I want to say that ducks make great pets. Raised correctly and with attention they are gentle (unlike geese) and love to interact with humans on a level much deeper than a chicken will generally. Mine were very vocal (only the females of the Pekin duck quacks) Mine used to "talk" to me non-stop as soon as they saw me.

I loved my ducks! Despite fencing I lost them to a predator which was sad for me. a hungry predator will find a way!

Generally duck eggs are used for baked goods because a baked good can do a better job of hiding the gamy flavor.

Most people in fact DON'T care for the flavor of duck eggs and find it too strong. Beyond that ducks are truly filthy. If you don't have a natural pond on your land where they can completely foul the water, I would never recommend them. The amount of feces they produce compared to a host of other barnyard fowl is truly extravagant and they do not avoid wallowing in it. Eggs are usually laid in places that they like to congregate best, so duck eggs that are collected are always covered in feces. Yes there really are safer food choices!

I'm sorry this isn't better news but its the truth!

Beyond that the flavor is strong and gamy and smells like the ducks and their feces. Most people who keep ducks can't bring themselves to eat their duck eggs honestly, and only a small percentage of people care for them at all. It may seem like a great idea to incorporate duck eggs into your cooking, but on the outside it would be smart to find a local farm that has ducks, knock on the door ask if you could purchase a few eggs from them. You will likely be gifted with a dozen at no charge. You will likely try one or two and you will be able to say that you tried them and didn't care for them and won't have wasted the money. And you SHOULD try them, I want to encourage food adventurism here, you may be one of the small percentage of people that actually call themselves a fan of duck eggs.

But here's where we inject the logic...

Ducks, especially some particular breeds, like for instance the Pekin, are quite prolific layers and they lay lovely big eggs! My 5 girls would give me a dozen per week many weeks. I had duck eggs coming out of my ears! And offering them to folks, usually got me a "No, thanks I don't care for them!"

You will never see that ducks, even the prolific breeds, will be used in a factory farm situation. Why? Because the majority of people don't care for the rich, strong and gamy taste. People far prefer chicken eggs!

So keep the fabulous recipes, perhaps occasionally have some upscale meal that showcases duck eggs. A good time to do this is when you are hosting a party, then you can share the food adventure with a number of other people. Perhaps do up a platter of deviled eggs using chicken, duck, and quail eggs. They recipes you show Gordon are fabulous. DO take occasion to try a duck egg at some point. People who keep ducks WILL give them away for free in most cases as they get overwhelmed with them with few takers. See which group you are a member of ... duck egg hater, or duck egg lover. Be aware that the flavor will likely get under your skin and you may find that although you liked the first one, by the time you reach the tenth you will have firmly sworn them off...lol.

Do consider other choices! Quail eggs are lovely with a milder slightly creamier flavor than chicken eggs. The yolk is also a creamier texture. Oriental quail egg soup is fantastic! Also more recipes concerning duck eggs can be found in oriental cuisine, mostly from the standpoint that poor farmers would make good use of what they had on hand. Many oriental cultures are magnificently frugal, and used to operating in that mode, have developed some incredible and clever recipes. We could certainly learn a few things from them and the way they put together a meal which is usually quite a lot healthier and balanced better.

Gordon I think your article is wonderful, with great recipes.

I also think its grand to urge people to be adventurous where it comes to food. I would personally like to see mention of quail eggs. Although they are tiny they are richer but not gamy and lovely. They are much cleaner birds and lay their eggs in cleaner circumstances. Quail eggs will DEFINITELY need to be purchased and will likely be more expensive than chicken eggs and they are coveted for their amazing flavor!

Easy to judge where I live duck eggs are free from local farms and not sold in stores, chicken eggs are about 3 dollars a dozen, quail eggs are considered a "gourmet" food and are about 6 dollars a dozen. Logic would say there's a reason for this!

Jomana H on April 13, 2015:

Great ideas, Thank you for this hub

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on August 21, 2014:

Thank you and glad you like it, Scott. Particularly glad that it's timely for you. Good luck with rearing the ducks and I'm sure you will definitely love experimenting with the eggs!

Scott A McCray on August 17, 2014:

What a timely hub for he - my brother and I have just been discussing adding ducks to the present mix of egg layers. Pinning and H+ for this one!

BTW - didn't vote in your poll - I need one that says "All of the above!"

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 03, 2014:

Thank you very much for your comment, Myles. I wish your grandson all the very best in his venture - I wish more young people were so inclined! I am delighted to hear of the 99 touques principal and love it! I couldn't agree more. I very much hope you enjoy your fritatta and your ongoing experimental adventures. I would love to think that you may come back and tell me what you all thought of the idea and equally of any other ideas you may wish to share :)

Myles in Calgary on April 03, 2014:

My grandson has 10 indian runners and has just started to get some eggs. I was just searching for some recipes when I found your page. When you mention the versatility of eggs... my wife is a chef and she once told me that the tall chef touques have 99 folds which represent the 99 ways to use eggs. We're gonna try the fritatta.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 27, 2014:

Thanks very much for reading and commenting CloudExplorer. I hope the ideas prove useful to you and that you enjoy whatever you happen to create.

Mike Pugh from New York City on March 26, 2014:

This is a great recipe hub, I will most definitely bookmark this one for a later use for when I'm looking to make use of it for such recipes. Thanks for sharing your awesome detailed knowledge on it all as well.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on October 03, 2013:

I'm not a big fan of desserts FullOfLoveSites but have never heard of duck eggs being used in them before. I will definitely need to give that a try. Thanks for the tip, for visiting and commenting and I hope you enjoy some of the ideas on this page.

FullOfLoveSites from United States on October 02, 2013:

I always cook duck eggs (if they're available) for desserts, especially for flans -- these eggs are delicious for those. But I haven't yet tried duck eggs for savory dishes. I will definitely follow your recipes. Thanks for sharing! :)

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 22, 2013:

Hi, iguidenetwork. That is one thing I don't think I have ever tried - duck's egg custard. That's an idea I'll have to try. Hope you're successful in getting some duck eggs and enjoy these ideas. Thanks for reading and leaving your comment.

iguidenetwork from Austin, TX on April 19, 2013:

I remember having a custard one time. It was so rich and flavorful. I was told it was made of duck's eggs -- it was delicious.

I will try to get duck eggs and follow your scrumptious duck eggs recipes. Thanks for posting. Up and useful, awesome. :)

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on February 24, 2013:

Hi, kansasyarn. I am so envious of you having your own ducks! You certainly do have the option therefore to enjoy duck eggs at their freshest and best. Thanks for visiting and commenting. I hope you enjoy preparing and eating some of these recipes.

Teresa Sanderson from Rural Midwest on February 24, 2013:

You took an everyday subject and turned it into an elegant hub! It is engaging and captivating with the great photos. My husband and I raise ducks and will be using these great ideas! Voted up!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 19, 2012:

Hi, Tony and thanks - glad you like the ideas. I've heard that duck eggs make great pastries, custards, etc - my problem is that I never cook anything sweet, simply because I don't eat anything sweet. Maybe I should try it out and find someone to eat it for me?

Thanks for the idea and suggestions! :)

Tony Mead from Yorkshire on April 19, 2012:

HI Gordon

great presentation, remarkable ingenuity using such a simple, basic ingredient. Eggs are under rated by chefs and cooks everywhere.

There is something I like to use duck eggs for, and that is egg custard, or in a bread and butter pudding, nothing compares for taste.

all the stars, voted up and the buttons too.

cheers Tony

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 12, 2012:

Hi, Rochelle. I would love to live in a house where I could keep ducks or chickens - I'm determined I will some day. I would love to have access to such freshness. I suppose it's understandable that the ducks are protective of the eggs but maybe you will get the chance to sneak the odd one or two.

Thanks for visiting and commenting and I hope you try some of these ideas, with whichever type of eggs.

Rochelle Frank from California Gold Country on March 12, 2012:

Nice recipes and delicious photos. I have some ducks, but they are very protective of the eggs, so we usually end up with ducklings.

You made your recipes (useful for other eggs, as well) look so appealing, I couldn't decide, so i just voted up.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 12, 2012:

Thanks, Sherri!

Sherri from Southeastern Pennsylvania on March 12, 2012:

Thanks for clearing that up, Gordon! It reads perfectly.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 11, 2012:

Hi, Sherri

Yes, there is something reassuring about knowing no cook or chef of any level of ability is infallible!

Good point about the cooking level of the eggs and I've amended it to try to clarify. This point was made perhaps particularly with regard to coddled eggs. I remember the first ever time I coddled a duck egg, cooking it for the same length of time as I would a chicken egg. I opened it to discover it was essentially more raw than cooked, so had to put it back in the pan. Soft boiled eggs (so long as they are cooked and not partly raw as in liquid white) should be fine and are delicious.

I hope you get the chance to try duck eggs soon. Thanks for the visit, comment and great point you made.

Sherri from Southeastern Pennsylvania on March 10, 2012:

Wonderful recipes, lovely presentations. So appetizing! I've never eaten a duck egg, either, nor have I seen any for sale. I'll have to do some looking around. Loved the Gordon Ramsay video...it's somehow comforting to know even great cooks can burn toast.

Question: You say that duck eggs must be cooked fully and completely, but then you have a recipe for a soft boiled egg where the yellow is not cooked all the way through. Can you please clarify?

Voted up and useful. ~Sherri

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 06, 2012:

Hi, Nell

I hope you get the opportunity to try duck eggs soon - they are really tasty and a refreshing change in many ways.

Great to hear from you,

Gordon

Nell Rose from England on March 06, 2012:

Hi, I have never had a duck egg, I really must try it, and your recipes look absolutely delicious! I have never coddled an egg either! I will have to get my cooking stuff out and give it a try! rated up! cheers nell