March 31, 2007
A friend of the family who has recently bought a small holding in Wales gave us four duck eggs the other day. About half again the size of a large hen egg, they had wonderful pale-blue and cream coloured shells, still covered in farmyard gunk.
We tried poaching one, but, perhaps being a little past it’s prime, the whites spiralled away and disintegrated, leaving a lonely, naked yolk. Frying suited them better – and gave the rich, generous, deep-orange yolks the chance to take centre-stage.
According to E David, duck eggs are not suitable for pickling in vinegar. Gutted.