Wednesday, March 26, 2008
Do you see this? Why am I showing you an egg? Well, it is in fact a duck egg. How did I come across such an item? Very exclusive purveyor as a matter of fact. That purveyor being my friend. Yea, he has two pet ducks, and despite numerous offers, I am his only client. In fact, I just received a shipment of four dozen!
The quality of this ingredient excites me, for I am receiving egg quality that few restaurants can hope for. These eggs are 100% organic (though not certified), cage free, and100% void of added chemicals or hormones. Most importantly, they are fresh out of the ducks!
So how did these eggs stack up against the common chicken egg? The duck egg is slightly bigger, about the size of extra-large chicken eggs, with a very large yolk. It is subsequently richer than the chicken egg. Maybe this reflects the quality of the egg, but the yolk had a depth of flavor not attained with chicken eggs. I cooked it sunny side up once, then scrambled. The downside of duck eggs is that they have less water, so the white dries out more quickly. This was evident in the sunny side up egg. I then cooked it, as if I was going to make it over easy, but I poked the yolk with a fork, and spread it out across the egg. The results were far superior. The rich yolk flavor was distributed throughout the potentially dry white, and it tasted phenomenal. The scrambled egg was much richer, and had a more complex flavor than that of a scrambled chicken egg.