Secret to Hard Boiling Duck Eggs?

So I have duck eggs coming out of my ears (well not really, but you get my drift ) We're baking with them, frying them and scrambling them, but I decided to hard boil some and make deviled eggs. So I boiled a dozen ( mostly pekin eggs) for about 8 to 9 minutes with salt in the water, transferred them to ice cold water and commenced to peeling. Well they were all screwed up! I threw away more of the white than I kept because it was all stuck to the shell. Did I over cook them? I still chopped everything I had left up and made an INCREDIBLE egg salad (OMG it was so rich and yummy) but here's my question....

What is the secret to boiling duck eggs? There has to be one because I have never had such trouble with boiled chicken eggs. Anybody got tips for me? I want my deviled duck eggs!

They were too fresh. I let my eggs age for at least a week and sometimes even 2 before I try hard boiling because they are beastly to peel when they are fresher. When the eggs are older the air cell between the egg and the shell increases in size making the eggs easier to peel.

Good luck.

CMV is hitting it. You can also add a little bit of vinegar to the boiling water. Best is to have them sit for a week.

I don't have duck eggs, only chicken. I boil my eggs, gently crack them all over and put them in cool water to soak a few minutes. Then the shells come off easier. I guess it lets the water get between the egg and the shell.

Ohhhhhhhhhhhhh yes. Most of them were probably too fresh (a few peeled ok and were probably the older ones.) ... thanks! I knew you guys would know.

If my eggs are too fresh and just won't peel, I take a really sharp fillet knife and cut them in half, and then scoop them out with a metal tablespoon like you would an avocado from its peel. You have a few shell bits to pick off of the surface, but this actually works pretty well. They probably wouldn't look pretty enough to serve at a fancy party or anything, but if they're just to make deviled eggs for dinner, or to chop up into potato salad or whatever, it works fine.

Devilled duck eggs are the yummiest treat ever. Num!!

Everyone's already hit on the main points, but I wanted to add a few things to try too. The vinegar works great, but even better if you let them soak in it (in the fridge) overnight. About one part vinegar to three parts water should work. It pretty much dissolves all the calcium leaving the eggs with just a thick membrane that peels right off. It's fun to watch too, as it bubbles up and makes the eggs spin in the vinegar. Pretty cool to watch.

Also, if you have really fresh eggs and just can't wait, you can still peel and eat them, it just takes a special knack. First, punch the egg down onto the counter with the air cell down, so you crush the shell right over the air cell (air cell side is the large end). Then firmly roll the egg from air cell end to the other end, so that the shell crumbles starting at the air cell all the way up to the other end. Do this all the way around. Then, roll the whole thing around on the counter a bit to thoroughly crumble the shell. By starting at the air cell end and crumbling it all over, you encourage the shell to separate from the egg, introducing a layer of air all around, and it makes it a little easier to peel. Then you just start peeling (at the air cell end first). I find it works best if I work in a spiral pattern from the top (air cell end), trying to keep the shell attached to the membrane and just gradually working my way down. It's still not perfect, and it's kind of a pain, but once you get the hang of it it's not too bad and it does work a little better.

Now, just think about this. You know how hard it was to peel those eggs. It's because they're fresh. Imagine how old the eggs are that you buy from the grocery store to make them so much easier to peel. Feel better about your backyard-fresh eggs yet? LOL I won't touch store-bought eggs any more. I can't bear to eat them after having lived on our farm fresh eggs for two years.

Enjoy!

P.S. When I have excess, I've had good luck selling them. But I also give them away--to friends, business associates, and anyone who needs a little perk-up. I love the feeling I get from being able to help friends and share my bounty.

How long should I time Muscovy eggs for hard boiled? I generally do 10 minutes for chicken eggs.

When I hard boiled my duck eggs. I put them in warm water in a pot and put on med-high heat until the water boils. I let them boil for a full 4 minutes, then I shut off the heat and let the water cool down. Once the eggs get to a temp where I can get them out of the water without burning myself, lol, I rinse them to peel them.

Your eggs were defnitely too fresh. I stick my in the firdge for at least a week if I plan on peeling them. (Though I do cook up my extras, even fresh ones, then I chop them up with the peels on and let the ducks have at em! they love it!)

try getting an egg steamer or atleast use a veggie steamer over the stove. the eggs come off sooooooo much easier. look up the time to steam for how well done you want them. it should be about 20 min. use a pin to poke a small hole in the shell to keep them from blowing up, then let them cool when done. the shells almost melt off.