Our local Korean grocery store carries duck eggs in addition to chicken and quail eggs (both of which I've eaten). What differences should I expect if I buy the duck eggs and use them in egg dishes such as scrambled eggs?
I ran across a good resource while looking into duck eggs. I'll let it speak for itself:
There's a great deal more information on the page as well: http://www.practicallyedible.com/duck-eggs
Hehe when I first read the title of your question I thought 'erm chicken eggs are from chickens and duck eggs are from ducks'.
Duck eggs taste pretty similar to chicken eggs but they are likely to have a larger yolk. Some people say they have a stronger flavour but I haven't personally noticed this.
I've only ever baked with chicken eggs but I've heard several people say they prefer to bake with duck eggs (possibly because the larger yolks create a richer cake). Duck eggs can produce a slightly gooier scrambled egg mixture.
Something to remember is that chicken eggs can vary in taste (such as a fresh organic chicken egg compared to an older battery chicken egg) in the same way that duck eggs will vary as well. Although some people don't notice any difference between how eggs are produced, you might do and if you don't like duck eggs the first time to taste them it might be worth trying them again from a different source as you might write them off when actually you just like better quality duck eggs.
I've used them in dishes which contain both the whites and yolks (eg: scrambled eggs, quiches etc). Tasted great, no real difference except that the duck eggs are bigger and therefore you may have to compensate in the dry ingredients of your recipe.
I have also used duck eggs in dishes where only the whites were used (eg: pavlova and also a hard meringue). I found the taste VERY strong and bordering on unpleasant, although that might also have been because in both cases the duck eggs were fresh from the barn outside.
I haven't tried recipes with only duck egg yolks so can't give any advice here.
This just showed up on my news feed. It's about everything there is to know.
Chicken eggs (large egg, 50g):
Caloric ratio: 2% Carbs, 63% Fats, 35% protein
Duck eggs (70g):
Caloric ratio: 3% Carbs, 63% Fats, 35% protein
Duck eggs have three times the cholesterol of a chicken egg.
What are the benefits to eating duck eggs?
How does a duck egg taste? Most fans of duck eggs describe them as richer and creamier. Some say the flavor is stronger, some say it’s lighter. Strength of flavor can often depend on the duck’s diet.
How do I cook duck eggs? You cook them the same way you would cook a chicken egg. Because they have a lower water content than chicken eggs, you should be careful when frying them, as overcooking can lead to a rubbery egg. Because duck eggs do cook up fluffier, some recommended ways to use duck eggs are: