While a duck egg offers more health benefits than that of a chicken, many folks can’t handle the rubbery texture or flavor when fried. My own father is one of them. No go! He likes tender egg whites and subtle flavor. Both my man and I are big fans of ducks and especially their eggs. We use them not only for frying but also in baking and love them when poached! While you can poach other bird’s eggs, the duck’s is perfection itself and comes out in beautiful form, with melt-in-your-mouth yolks, yes, even when cooked throughout!
What is a Poached Egg?
To poach an egg, you must crack it into a pot of lightly boiling water. When cooked throughout, it is scooped from the hot water and placed in a bowl, sprinkled with salt and pepper. In most cases, its rapidly consumed!
How to Perfectly Poach Duck Eggs
- Add 2 inches of water (enough to cover egg yolks) to a stainless steel pot and set to boil on the stove top.
- When water moves past a simmer into a boil, remove from heat.
- Quickly grab eggs and crack on the edge of pot.
- Gently deposit shell’s contents into pot by keeping hands as close to water as possible. Try to avoid jostling eggs whites around.
- Quickly add more if desired, but when the bottom of the pot is covered, stop.
- Return to heat and bring back to a light boil soon as possible. The goal is to keep eggs intact and to keep them from sticking to the bottom of pot.
- After a minute or two, an egg-white film will develop over the yolks.
- Don’t cover the pot with a lid or a boil-over is sure to occur! Simmer until done, approx 4-5 minutes.
- Take a skimming spoon and remove eggs, draining excess water off.
- Immediately rinse off pot and skimming spoon with hot, hot water or egg whites will stick. Rub with dish cloth or scrubbie to remove all residue.
- Enjoy your duck eggs! Sprinkle with pepper, salt or whatever suits your taste buds.