Duck eggs vary from the poultry eggs in terms of flavor, size, and nutrition. While 100 grams of chicken egg gives you 149 calories, 100 grams of duck eggs gives 185 calories. However, that doesn’t mean that duck egg cannot be included in your diet. They can be used in the same as poultry eggs. There are many ways you can use duck eggs. Just fry them; make an omelet; or just scramble them! Even better – you can make muffin cups!
5 Duck Egg Recipes To Tease Your Taste Buds:
Packed with a good dose of protein, these duck egg recipes are a must try for all those egg lovers out there!
1. Poached Duck Egg:
One of the easiest ways of cooking the eggs is serving it atop whole grain bread along with plenty of fruits for a wholesome and nutritious start. This makes a healthy breakfast option too.
- Duck eggs – 6
- White wine vinegar – 4 tbsp
- Asparagus spears – 24 spears
- Mustard grains – 3 tsp
- Olive oil – 4 tbsp
- Honey – 2 tbsp
- Ham – 6 slices
- Chives – 2 tbsp
- Salt – as required
- Black pepper – to taste
- In a small mixing bowl, add olive oil with honey, 1 tbsp vinegar, and mustard. Using a spoon, mix well and keep aside.
- Discard the peel and woody bases of the asparagus and prepare the spears.
- Fill two large saucepans with water. Add salt to one of them and 3 tbsp of vinegar to the second one. Allow water of both the pans to boil.
- Crack eggs into 6 cups.
- With a wire whisk, whisk vinegar mixture vigorously to make concentric circles and place the eggs, one at a time, in the middle of the circles created. Let the mixture simmer.
- Poach for 3 minute, adding asparagus spears after 2 minutes.
- Using slotted water, take the eggs off from the water and keep them warm.
- Remove the asparagus, season generously with black pepper and salt, and keep aside warm.
- Divide asparagus equally among the 6 serving plates and arrange one slice of ham on top on the spears on each plate. Top with one warm egg, drizzle vinaigrette, and season generously with pepper and salt.
- Garnish with chives and serve hot with toast.
2. Duck Egg Scramble:
Give your scramble a new flavor by using duck eggs. They are filling! Make sure you have plenty of salads to accompany the scramble for a fabulous breakfast.
- Duck eggs – 6
- Butter – 3 ½ tbsp
- Whipped cream – 3 ½ tbsp
- Chives – a small bunch, finely chopped
- Salt – to taste
- Black pepper – to taste, freshly ground
- Crack the eggs into a mixing bowl and add salt and pepper to taste.
- With a wire whisk, beat the mixture to blend well.
- Heat a medium sized frying pan on medium to high flame.
- Add half the butter and allow it to melt.
- Pour egg mixture and cook, stirring every now and then, slowly until eggs are completely scrambled.
- Mix in the chives and cream.
- Adjust the seasoning.
- Serve hot divided into 4 portions garnished with fresh parsley.
3. Duck Egg Curry:
- Duck eggs – 4, hardboiled, peeled, halved
- Onions – 2, large, finely chopped
- Ginger – 1 tbsp, finely grated
- Garlic – 6 cloves, peeled, finely minced
- Green chilies – 7, slit lengthwise
- Tomato – 1, large, finely chopped
- Garam masala – ½ tsp
- Curry leaves – 15
- Turmeric powder – ½ tsp
- Coconut milk – 2 cups, thin
- Coconut milk – 1 cup, thick
- Black pepper – 1 tsp, freshly crushed
- Mustard seeds – 1 tsp
- Red chilies – 2, halved diagonally
- Coconut oil – 4 tbsp
- In a heavy bottomed pan placed on medium to high flame, heat oil.
- Add mustard seeds and allow these to splutter.
- Mix in the green chilies and red chilies and sauté for 1 minute.
- Mix in onions, ginger, and half of curry leaves and sauté until onions turn deep brown.
- Add turmeric powder and sauté for 2 to 3 minutes more.
- Add tomatoes and allow it to cook until tomatoes turn mushy and gooey.
- Add the thin coconut milk and salt. Lower the flame to low-medium and let the mixture simmer for 10 minutes, stirring intermittently.
- Add the eggs and cook for 3 more minutes.
- Add black pepper, rest of the curry leaves, and garam masala and cook for 2 more minutes.
- Add the thick coconut milk, cook for about 30 seconds of the lowest possible flame.
- Serve hot with rice or roti.
4. Baked Duck Eggs:
Your search for a tasty, yet healthy egg delight to energize your lazy mornings ends here. While the actual recipe calls for the use of double cream, a low fat cream would be the best, especially if you are on a strict diet regimen.
- Duck eggs – 2
- Butter – 2 tsp
- Spring onions – 1, finely chopped
- Ham – 10 grams, chopped
- Low fat cream – 1 tbsp
- Croutons – 2 tsp, crushed
- Salt – to taste
- White pepper powder – to taste
- Preheat the oven to 160 degree Celsius.
- In a shallow frying pan, melt butter.
- Add spring onions and sauté until it turns crispy.
- Mix in ham and sauté for 60 seconds more.
- Using a slotted spoon, transfer it to a paper towel to drain off excess butter.
- Add cream to a mixing bowl and season with salt and pepper as desired.
- Slightly grease 2 ramekins and divide onion-ham mixture evenly between the 2.
- Top with croutons and add cream.
- Crack in an egg into each of the ramekin and arrange in deep roasting dish.
- Fill the roasting dish with boiling water until the water level is almost half the ramekin.
- Bake for 12 minutes or until the eggs turn firm.
- Serve hot with toasted bread slices.
5. Duck Egg Mayonnaise:
The remarkable flavor that the duck eggs render is the highlight of this mayo. It is quite intense and lush when compared to the mayo made using chicken egg yolks. If you are in a mood to relish something really eggilicious, then this one is the right pick.
- Duck egg yolks – 2
- Chili vinegar – 1 ½ tsp
- Mustard – 3/8 tsp
- Lemon juice – 2 tsp, freshly squeezed
- Salt – to taste
- Macadamia oil – 1 cup, divided
- Add all the ingredients, except oil to a medium sized mixing bowl. Using a wire whisk, beat the mixture until everything blends well and turns sunny yellow.
- Add about ½ cup oil, ½ tsp at a time, beating well after each addition. Beat the mixture for 5 minutes.
- Mix in rest of the oil, little at a time, and beating continuously, until mayonnaise gets the desired thickness and turns lighter.
- Transfer to a moisture free, airtight container, chill, and use. Keep it refrigerated to use for a longer duration.
These 5 dishes made with duck eggs have a special flavor. Each one is a humble, yet regal delicacy which is sure to get you addicted with the first flint itself. You can even use duck eggs to bake cakes and muffins, but the texture and flavor of the end product will be vastly varied from the ones made with the hen eggs.
Have you ever used duck eggs in your cooking? What was the dish that you made with these eggs?
Why don’t you share your thoughts and recipes with us? Just scroll down and start entering in the comments section.