For Science!
For Science! There's someone at the Farmer's Market selling lots of nifty critter bits, including eggs other than chicken. So I got a mixed dozen of duck, chicken, and turkey eggs to try. They must have an interesting variety of chicken, because even the chicken eggs were close to the size of two 'regular' eggs.
For this eggsperiment (sorry), I cooked them up sunny-side. I cooked them one at a time with a tiny bit of butter. I learned the hard way from a prior experiment that being close in size/volume does not equate to cooking similarly. The chicken egg cooks like a chicken egg, no surprises there. The turkey and duck eggs are challenging because the whites cook much faster than the yolks, but using low to medium low heat seemed to work.
The yolks go from chicken to turkey to duck in order of least to most rich in both taste and texture. The whites had very subtle differences in taste. The most noticeable thing, though, was that the duck white was a more solid texture. It wasn't exactly rubbery or chewy or tough, but those are the closest general direction I can think of to compare it to the other two.
For this eggsperiment (sorry), I cooked them up sunny-side. I cooked them one at a time with a tiny bit of butter. I learned the hard way from a prior experiment that being close in size/volume does not equate to cooking similarly. The chicken egg cooks like a chicken egg, no surprises there. The turkey and duck eggs are challenging because the whites cook much faster than the yolks, but using low to medium low heat seemed to work.
The yolks go from chicken to turkey to duck in order of least to most rich in both taste and texture. The whites had very subtle differences in taste. The most noticeable thing, though, was that the duck white was a more solid texture. It wasn't exactly rubbery or chewy or tough, but those are the closest general direction I can think of to compare it to the other two.
Isn't the yolk cooking more slowly a feature?
ReplyDeleteGenerally, yes. Not so much if you end up with a totally cooked white and an almost raw yolk, or an overcooked white and a properly cooked yolk. Cooking at a lower temperature helped alleviate the disparity. The giant chicken egg cooked pretty much the same as a smaller chicken egg as far as yolk/white cooking times, and I usually do those over medium heat. The same process did not work as well on the eggs with the big yolks.
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