Duck eggs are bigger (which you have no doubt already noticed), and they are "tougher" than chicken eggs. I mean, you don't have to break out a hacksaw to cut them or anything, just be ready for a slightly different texture than what you're used to.
Otherwise, I always used them just like chicken eggs Mostly fried, because scrambling them made for sort of rubbery scrambled eggs, and I just didn't much care for that. It only took two of them with some toast or biscuits and grits to make a breakfast for me, where I would usually eat anywhere from 4 to 6 chicken eggs for breakfast in those days.
You might want to avoid baking with them. I dunno, that's uncharted territory for me, but their more solid, substantial texture might change the consistency of baked goods if they are used for that purpose.
I also liked them hard-boiled, but everyone is different. I'd suggest you try a sample of one before going to town on them in any particular cooking method.
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Otherwise, I always used them just like chicken eggs Mostly fried, because scrambling them made for sort of rubbery scrambled eggs, and I just didn't much care for that. It only took two of them with some toast or biscuits and grits to make a breakfast for me, where I would usually eat anywhere from 4 to 6 chicken eggs for breakfast in those days.
You might want to avoid baking with them. I dunno, that's uncharted territory for me, but their more solid, substantial texture might change the consistency of baked goods if they are used for that purpose.
I also liked them hard-boiled, but everyone is different. I'd suggest you try a sample of one before going to town on them in any particular cooking method.
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