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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“Trouble rather the tiger in his lair than the sage among his books. For to you kingdoms and their armies are things mighty and enduring, but to him they are but toys of the moment, to be overturned with the flick of a finger.”
― Gordon R. Dickson, Tactics of Mistake
― Gordon R. Dickson, Tactics of Mistake