I'd like to dedicate this post to the good folks over at Tobacco Avenue. I wrote it just for them.
I've never had a duck egg before — not even a 100 year-old-one like my father-in-law had in China (his verdict: "It tasted like an egg someone had buried in the ground for 100 years").
Polyface was offering them, and I couldn't resist. Neither, apparently, could anyone else at the buying club pick-up. My husband thought the farm guys were kidding when they told them they were handing him duck eggs (his duck eggs) until everyone around him started clamoring for theirs. When I came home there was lots of eye-rolling and little comments like, "You actually bought duck eggs when we have chickens pumping them out for free every single day?" Easy to ignore.
I'm not sure if they were expensive or not because I don't think I bothered to look before I ordered them. I just saw DUCK EGGS and clicked "ADD TO CART" reflexively. Who wouldn't?
Fresh chicken eggs can be a little smudged and sometimes there's straw stuck to them because, you know, chickens know how to excrete, but they just don't know when it's an appropriate time to do so. Fortunately, brown eggshells hide a lot.
The duck eggs I received were white and the shit was there for all to see. They also felt more fragile and a little heavier, too.
I decided to do a taste test to see exactly what the difference was between the two of them. A little caveat: I only learned how to fry eggs recently because up until a few years ago, I never ate them. Then my husband pointed out that I ate poached eggs whenever I could get them, and fried eggs were the same except that they had crackly goodness all around the edges. Plus butter.