We became accidental duck owners. I received a bunch of poultry from someone that no longer wanted them. They were the survivors of a "variety pack" from one of the hatcheries. There were eight odd chickens - polish and tophat, a broad breasted turkey, a rabbit and a duck. We eventually picked up a drake in barter to keep the duck company. She disappeared and we got 4 more ducks in a swap. The most surprising thing was that the ducks continue to lay and show no signs of stopping. This is a good thing as the chickens are in their annual hiatus (sp?). The hens seem to stop during October and don't start laying again until the end of December. With three duck eggs a day we have enough for ourselves and a neighbor that is a really steady egg customer. Occasionally there is extra for sale, aside from this one neighbor. The egg sales are not going to make us rich, but they do take a bite out of feed overhead.

I agree with Watchman - an egg is an egg. We eat duck, turkey and chicken eggs. Duck has a thick white and can seem rubbery when cooked over easy or sunny side up. They make dandy scrambled eggs though, and are just fine for cooking. The only problems we have had are where the recipe calls for one egg - the duck and turkey eggs are large and can prove too much for a sensitive recipe - cakes, brownies, etc. In this case it might be good to beat the egg and use only a portion roughly equivalent to a large chicken egg. The rough out there seems to be 2 fl. oz. to a jumbo chicken egg - as in 8 oz. make a cup, 16 oz make a pint.
We use them for bread and they work as well as chicken eggs, but the bread makes three loaves per batch - too much egg is spread over three loaves, so excess is not noticable.

Regards,
Pat

We've been using duck eggs for about two months, especially in baking. Wife says that bread rises about 25% more. They are very rich and have a somewhat (slightly) different taste. Not off, but just a little 'different'. We've tried them fried and mixed with rice and scrambled. Not a heck of a lot of difference. The egg lady charges us $1.50 a dozen for eggs, which we believe is a bargain. Their little 'homestead' is across the way from where we go to church (out in the country) so we don't have to make a special trip for the eggs. We were in Wally World yesterday and organic eggs cost $3.00 a dozen. And, they are old by at least a week. We're buying local and they are fresh.

We had 2 ducks a few years ago, untill some predator got them. The duck eggs were larger than chicken eggs and my wife used only one duck egg for baking as opposed to 2 chicken eggs.

We buy local eggs from a couple who belong to our church. Two dozen every Sunday after church. They advised us last week that the hens wern't laying very good and since we were low on the totem pole, there were no eggs. This week we checked and again, the eggs were not plentiful. The woman filled our two dozen, though, with duck eggs and green eggs from Acuna chickens - it seems that a lot of people will not take the Acuna eggs.

I can't recall ever trying a duck eggs but she said thats all they use, that they are extremely good for baking.

Have any of you used duck eggs before?