We keep chickens, ducks and geese. In the springtime we are inundated with eggs and sell our surplus at the gate. The chicken eggs are snapped up. We have a couple of people who take the ducks eggs but the goose eggs are mostly ignored and I usually end up making omelettes with them.
By far my favourite eggs are laid by the ducks. We have Aylesburys and Muscovies. The yolks are large and a deep orange colour and the whites cook up firmer than chicken eggs. Personally I prefer the taste although there isn’t a huge difference and I probably couldn’t pick them out in a blind test.
When we have an abundance, I use them in everything, cakes, pasta and ice cream but I like to try and save them to eat in their egg form. If I can’t be bothered to cook an elaborate meal, we often have fried duck eggs on toast, which is quick, easy and tasty.
I have always had a fear of undercooked whites, they turn my stomach, but I love my yolks runny so getting the balance right is always a challenge.
Of late, I have decided to branch out a bit and try poaching. I’ve always been put off in the past, worried that I’d end up with either, slimy whites or a hard yolk. However, I’ve now discovered the secret to perfect poached duck eggs. There is nothing like them, served on toasted rolls with home made brown sauce for a simple, yet delicious, lunch.
Poached duck eggs
- Duck eggs
- Bring a large pan of water to the boil
- Add a pinch of salt and a drop of vinegar
- Crack the eggs into separate bowls
- Stir the water with a whisk until it’s swirling rapidly
- Plunge each egg into the vortex
- Put a lid on the pan and leave for 3 mins
- Remove the eggs with a slotted spoon