Egg, duck

These can be recognised by their greeny-grey marble shell. They are very good boiled, but they need six minutes for soft boiling; when fried, they lose flavour. Likewise, omelette made with duck eggs have a good texture, but lack flavour. See 'Eggs'; 'Eggs and shop labels'; 'Egg, Cotswold Leghorn'; 'Egg, Emu'; 'Egg, Goose'; 'Egg' Maran'; 'Egg, Ostrich'; 'Egg, Quail'; "Egg Whites; Whipping";

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.