Scrambled Duck Eggs with Milder Flavor
For the first time since I was a kid, I’m eating duck eggs! I ordered Pekin ducklings this spring and now have 5 ducks and 1 drake. We usually get 5 duck eggs a day and they are starting to pile up in the fridge! I recently shared some other ideas for using duck eggs and most of them involve baked goods. I really didn’t care for the flavor of duck eggs when I first tried scrambling them. But I accidentally found a trick for making them taste a bit more like chicken eggs.
The other morning I made French Toast and had extra egg mixture leftover. I always cook the extra up into scrambled eggs but was unsure if I’d like the duck egg mixture. Well, we’re not going to waste eggs around here, so I scrambled the duck egg mix and served it up with the French toast for breakfast. It tasted like chicken eggs to me. So here is my recipe for Scrambled Eggs that have a milder flavor and less ‘gaminess’ to them.
Scrambled Duck Eggs
- 2 large duck eggs
- 1/4 cup whole milk
- sprinkle of salt and pepper
Beat eggs and milk well and cook in a hot, greased frying pan. Add a dash of salt and pepper to taste.