Duck Eggs
Duck eggs have a richer, oilier taste than chicken eggs. When duck eggs are boiled, the white turns bluish and the yolk turns a reddish orange.
Suggestions:
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 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.
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