See also: Ducks
When duck eggs are boiled, the white turns bluish and the yolk turns a reddish orange.
Duck eggs have a richer, oilier taste than chicken eggs.
Suggestions for using duck eggs:
1) Hard boiled: boil them for 10 to 15 minutes (pretty boring)
2) Boil them for 10 minutes, then carefully crack the shell without peeling it - then simmer it in tea for about 1 hour.
Or simmer them in 8 cups water, 1/2 cup soy sauce, 1 TB honey, 2 pieces orange or tangerine zest, 2 fresh garlic cloves and a pinch of salt for 2 hours.
3) Ming Dynasty eggs, fermented eggs, ancient eggs, century eggs, thousand year old eggs, and hundred year old eggs. These are all names for the Chinese preserved (usually Duck) eggs. They are really only about 50 to 100 days old. The eggs are covered with a coating of lime, ashes, salt and rice straw and buried in shallow holes for up to 100 days. The lime petrifies the egg making it look very old. The yolks turn amber to black with a creamy dark green yolk. They are eaten uncooked with soy sauce and minced ginger.
WHERE TO ORDER DUCK EGGS:
Duckeggs.com Quality Farm Fresh Duck Eggs
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
FOOD TRIVIA and FOOD FACTS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
FoodReference.com (since 1999)
FOOD TRIVIA and FOOD FACTS SECTION