I was ecstatic when I spied several duck eggs at my suki at the FTI Saturday market. She confirmed they were fresh, but apologized that she only had 10 left. I took all of them, and at PHP10 each, they cost less than the really pricey organic chicken eggs. You can take one guess what I had in mind, but before I got cracking in the kitchen, I figured I should look up duck eggs to try and understand how different they might be from chicken eggs. Duck eggs are physically bigger than most chicken eggs, and have a noticeable “heft” to them. Their less ivory white shells (they actually look a bit dirty white, literally and figuratively) are also thicker/harder than chicken eggs. The yolks are humongous relative to the whites and they are an incredible shade of orange, reminiscent of the finest organic chicken eggs I have come across. Duck eggs apparently have a stronger flavor when cooked and taste tested up against a chicken egg, but when part of a baked good, for example, the taste issue seems to be irrelevant. What they do have is nearly TWICE the number of calories as a chicken egg and nearly TWICE the amount of fat grams and finally, a whopping nearly THRICE the amount of cholesterol as a chicken egg!!!
Egads, no wonder folks wax poetic about duck eggs in leche flan! And while I thought I had already nailed a pretty good recipe here, it just so happens that I managed to get duck eggs, carabao’s milk, and dayap all at the same time so of course I was going to try yet another version of leche flan in the near future… :)
I took a photo of the duck eggs with some large chicken eggs and a few quail’s eggs in the basket just so you can see the difference. Unfortunately, the lighting or the photo or the photographer didn’t quite capture the distinctions between the duck and chicken eggs… but in the flesh, they are very obvious.
As for the yolks, the pale one is a chicken egg, the others are duck eggs. See the difference?