Really, in the end, it was because of the picture.  A snapshot of a couple of waddly white duck bottoms sticking out of tall green weeds, where the ducks in question foraged, gilded with a bit of sunshine and looking so busy, so content, just so…right.  I veered through the carnival midway throngs at the farmer’s market, to get a closer look at the picture stuck to the edge of the vendor’s display.  I looked down at the table, and there were stacked cartons of chicken eggs, but also, duck eggs

I’d been curious about duck eggs for what seems like a very long time.  The occasional reference in a cookbook or a picture on a food blog would renew my interest and again I would make a mental note to get some, the very next time I had a chance. I knew that they are bigger than chicken eggs, have a higher fat content, and are often used in baking.  I imagined how rich they must taste, thought that maybe they would be the best eggs ever laid.  Hardly an obsession, not even an idée fixe, just an itchy little seed of curiosity stowed away in the back of my mind.  Intermittently, I remembered to scan the egg case at the co-op, but no duck eggs presented themselves.  Just as intermittently, I mentioned the duck egg itch to Michael, who has perfected the art of noncommittal, diplomatic responses to these sorts of things. 

But I guess it was also the spring sunshine that did it.  Because it turns out that unlike chickens, ducks only lay eggs in the spring.  And now, there they were!  The vendor caught my eye and smiled.  “Can I help you?”  she asked.  I nearly threw caution to the wind and bought an entire dozen, but they were eight dollars a carton, after all.  So I tucked a half dozen into my bag, nearly skipping with glee as I re-entered the flow of shoppers and made my way to the kombucha vendor.

“Guess what I got?”  I asked later, unloading my shopping bag over at Michael’s place.  “I’ll give you a hint.  DUCK EGGS!”  I did a little happy dance.  “I thought you could scramble them.”

And, kind man, he duly scrambled them for breakfast the very next morning.  They were a little larger than our usual chicken eggs, but not freakishly so.  The shells were notably stronger, however.  The duck eggs scrambled up into big, firm curds.  They smelled distinctly different, too…they were eggs, but more so. 

And the taste…what of the taste?  The otherness of these eggs was most apparent in the first few bites.  The dense texture made for an odd mouth feel at first, and the flavor could only be described as wild—a little gamy edge superimposed over the construct of egg flavor as I knew it.  Not bad, not the best eggs ever laid, just different. 

By the time we polished off our breakfast, I was pretty much used to them.  I took the remaining two eggs home and ate them for breakfast over the next few days. 

Will I seek out another carton of duck eggs?  Probably not for breakfast, but I’d like to put them to the test in baking someday. 

It is strange for me, this muted reaction to a food I’d been excited to try.  I suspect that there is a lesson here somewhere, something about one’s reach exceeding their grasp, or the grass being greener, or the road less travelled.  Or perhaps the duck eggs are a Rorschach test, saying more about the eater than the egg.  All I can say with certainty is that there will surely be another MacGuffin to drive the story forward, another object of desire sparkling just out of sight, over that next hill. 

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine


5 thoughts on “Quack!

  1. ChowBellas

    Great post! After reading, I’m not sure I would try them for breakfast, but I would be interested to hear about any of your baking adventures with duck eggs.

  2. Olive

    I never liked duck eggs, I don’t like its gamey smell and taste except in leche flan (creme caramel), it’s the best kind of egg (esp. the brown ones) to use for it. . :)

    1. The Rowdy Chowgirl Post author

      I was wondering how duck eggs would work in a creme brulee. It would probably be successful if they work well in flan–

  3. blair

    Eggs are one of those foods you just get used to as you grow up and have a very distinct idea what they should taste like. I imagine trying a new kind of egg would take some getting used to. Trying them in baking would be a great next step, and maybe a few more duck egg meals will make a convert out of you! I have yet to experience them for myself but I look forward to hearing about yours!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s