Boiled duck eggs

This easy and quick method for boiled duck eggs results in a perfectly creamy yolk and tender white. They are so easy to peel too!

Duck eggs are a great source of affordable high protein for breakfast, lunch, dinner, or snack. They are excellent sources of nutrients; antioxidants, omega-3 fatty acids, and vitamin A. You may use them in place of chicken eggs in any recipe. Read more about many of their health benefits.

Whether you are making these them as a great protein snack or for Ester, follow my simple and easy steps to make them perfect.

Serve them with my easy sourdough discard naan.

Jump to:

• Ingredients
• Instructions
• Tips
• Substitutions and variations to this recipe
• Equipment
• Storage and reheat
• How to eat boiled duck eggs
• FAQ
• Pairing
• Recipe

Ingredients

• Eggs. I used 1 week-old duck eggs. This way, the shell will peel off easily compared to fresh duck eggs.
• Water. I used cold tap water.

Instructions

1. Place duck eggs in a single layer on a bottom of a stainless steel saucepan. They should fit easily.

2. Fill the pan,1 inch above the eggs, with cold tap water.

3. Place it over high heat and bring it to a rolling boil.

4. Then, cover the pot with a lid (I used a plate) and turn off the stove. Let the eggs steam. Do not lift the lid. Do not move the pot. Set the timer for the type of eggs you like.

5. Then drain the hot water and fill the pan with cold running tap water. Let eggs sit in the cold running tap water until cool enough to touch and peel easily. Do not skip cold water. Otherwise, you overcook the eggs.

6. To peel them, gently tap the bottom of the eggs to a hard surface, then crack the eggs all over. Start peeling from the bottom and the rest of the shells comes off easily as chunks. Peel under running cold water.

7. Serve them and enjoy!

Tips

• Do not overcook them. Otherwise, It will result in a green ring around the egg yolk, rubbery white, and a sulphuric taste.
• Boil them in a stainless steel saucepan for accurate timing.
• Make them peel easily. The last two tricks are my favorite.
  • Use one-week-old duck eggs.
  • Add salt to boiling water.
  • Add vinegar to boiling water.
  • Add baking soda to boiling water.
  • Crack them all around and let them soak in cold water.
  • Peel them starting from the fat bottom.
• Do not skip cold running water. Otherwise, you overcook your duck eggs. Eggs continue cooking as they cool down.

Substitutions and variations to this recipe

• Boil to your preference:
  • Firm soft boiled duck eggs: 7 minutes.
  • Medium slightly soft-boiled duck eggs: 10 minutes.
  • Hard boiled duck eggs with a light yolk and firm white, but not overcooked: 13 minutes.
• For any other type of desired consistency, cook them for 3 minutes less or more. For example, for runny duck eggs, you may let them cook for only 4 minutes.
• Taste test one. You always can try one of the duck eggs and see if you like its consistency. If not, You can let the rest of the duck eggs cook for additional 3 minutes.
• Alter the time. The size of the duck eggs, amount of water, and type of pot alter the timing.
• Use ice water instead. You may cool them down in a bowl of ice water instead of running cold tap water.

Equipment

Stainless steel saucepan and lid.

Storage and reheat

Store them with shells in an airtight container or ziplock in the fridge for up to 3 days for maximum freshness.

If you peel your duck eggs, store them in water in the fridge to prevent them from drying.

To reheat them, pour boiling water over them and cover them. Let them sit for 10 minutes. Then crack them and peel them.

How to eat boiled duck eggs

Eat them as they are with a sprinkle of salt and pepper. Or add them to your egg salad or sandwich.

I hope you get to make a perfect boiled duck egg as I do and enjoy it! Let me how you did it! I love to hear from you!

Please rate, comment, and share it on Pinterest! Thank you!

FAQ

Pairing

These are my favorite dishes to serve with them: