Duck eggs are generally larger and heavier than chicken eggs.  The shell is more translucent. Duck eggs can be used in any way you use chicken eggs. Some people think they give baked items a richer taste. 

Duck Egg Omelet:

Crack 3-4 duck eggs into a bowl. Add about 1/2 cup of milk. Add 1/4 teaspoon of dry mustard. Add salt & pepper to taste. Wisk together until completely mixed. Brown 1/2 cup pork sausage until cooked. Sautee 1/2 cup sliced sweet onions (or chopped chives), 1/2 cup sliced sweet banana peppers (or bell peppers) and 1/2 cup chopped mushrooms in small amount of butter or oil (olive, canola or coconut) until tender crisp. Add sausage & veggies to duck egg mixture. Warm skillet or omelet pan over medium heat then pour omelet mixture into pan. Cook until first side is set then loosen sides and flip over. Top with 1/2 cup of sharp cheddar or swiss cheese and fold in half. Cook another minute until cheese melts. Serves 2-4.

Favorite Deviled Eggs:

Boil chicken eggs in saucepan with enough water to cover eggs for about 5-6 minutes (after they have started boiling). Remove from heat and drain boiling water. Run cold water over eggs. Let eggs sit in cold water until no longer warm. The cold rinse makes the eggs easier to peel. Peel your eggs, cut in half, lengthwise and remove yokes to separate bowl.  Chop egg yolks (food processor works great). Mix with equal portions of Duke’s Mayonnaise (Hellmanns Light or Olive Oil may be substituted) and Sour Cream. Use half as much mustard. (For example, 1/2 cup mayo, 1/2 cup sour cream and 1/4 cup mustard.) Add salt & pepper to taste. Blend together until creamy. Use teaspoon to fill egg white halves with yolk mixture. Top w/a sprig of fresh dill or parsley or lightly sprinkle with cayenne pepper. Refrigerate until ready to serve. 

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