Have you ever eaten duck eggs? Wow, they have quickly become my new food love. I stumbled across some at our farmer’s markets as well as a local health food store and it’s been a game changer for me. After some allergy testing and an elimination diet, I discovered that I react to chicken egg whites and despite being briefly bummed, I sought out alternatives and experimented with egg-free versions of my favorite recipes. After duck eggs were discovered, my foodie world expanded once again.
Here are a few highlights of the beloved duck egg and why you might want to get your hands (and forks) on some if possible:
1. The yolk of a duck egg is much larger than one of a chicken egg – yum!
2. Duck egg shells are harder to get a clean crack and are much tougher than chicken eggs, creating a longer shelf life.
2. Nutritionally speaking, they have a higher fat content (good fat!), higher in protein than chicken eggs and contain more vitamins and minerals (such as iron, B12, folate) and Omega-3 fatty acids
4. Just take care not to overcook the whites of duck eggs, they contain more protein and therefore can become more rubbery if cooked too long.
5. The yolks have a richer, almost buttery flavor, most likely attributed to the higher fat content.
6. Duck eggs contain more albumen, which gives them more structure, thus creating a very light, fluffy, and rich baked good with a higher lift than those made with chicken eggs.
I’ve been searching for more breakfast options and was itching to try out my new duck eggs in a recipe…so when I spotted Amy’s recipe for Baked Eggs in Portobello Mushroom Caps, I was sold. This recipe was lightly adapted from Amy’s Savory Moments blog that I was assigned to this month for the Secret Recipe Club reveal! I swapped out the chicken eggs for ducks eggs, used green bell pepper instead of the grilled piquillo and served the dish with sliced avocado and fresh basil for a bit of freshness. I left out the cheese for allergy purposes but but I sure that would a lovely addition if you can eat it. In short, I loved this recipe! Not only does it provide a hearty serving of veggies to start the day, it’s flavorful, simple ingredient and adaptable!
I was excited to learn more about Amy, and her passion really resonates with me. She started blogging to document her “…growth and progress over time to better cooking and healthier eating …and encourage others to eat local, eat healthy, eat seasonally when possible, but also to enjoy food, cooking, and food culture.” YES! This speaks to my heart 100% so Amy and I share the same enthusiasm around food. Her Rhubarb Bars, Brazilian Shrimp Stew, and Currant and Lemon Cornmeal Pancakes also had me drooling as I bookmarked these beauties for future experimentation
Thanks for the delicious recipes!
Savory and elegant, these Baked Duck Eggs in Portobello Mushroom Caps make for a rich, protein-packed breakfast or brunch. The meaty mushrooms cradle creamy duck eggs, topped with herbs and seasoning—simple, satisfying, and full of earthy flavor.
