Recently I stopped by the
Wednesday Farmers’ Market in
Corvallis to buy something exotic which I had never before purchased:
duck eggs! Do modern Americans even eat such things? When I think of duck eggs, I picture peasants in a thatched cottage, a thousand years ago.
Even though I am only a
gourmet chef wannabe not ready for prime time, nevertheless I have been intrigued by the information presented in the
Eggs on Top: Recipes Elevated by an Egg
cookbook by Portland author
Andrea Slonecker. She writes:
“Duck eggs can be used interchangeably with chicken eggs; they just take a little longer to cook. I do hope you will use duck eggs if you can find them at a farmers’ market or specialty grocery store. The richness of a duck egg is remarkable when gently cooked, as with poaching and soft cooking in the shell. They add extra va-va-voom to nearly any egg dish.”
That sounded good to me ... it was time to break out of the shell of my food bigotry and get cracking with duck eggs! During the following week, I used the dozen eggs to make six differnt dishes — all of which were photographed, but not all of the pictures appear in this album as of yet. It was an interesting week of eating adventurously with duck eggs!
All of the photos in this album also appear in the
Food & Cooking 2015 album.
For further details about the stories behind the photos in this album, see the related articles:
