Cherwill-I've used duck, goose, turkey and guinea eggs for scrambling and for baking. I think the turkey eggs are the BEST for baking. It seems like duck eggs would be really good for baking, too.
As far as just "eating" an egg, I never noticed much difference in the taste between the different eggs. What I did notice was a big difference in texture of the yolk. The yolks of the turkey eggs were much "thicker" and held together more than a chicken egg. Because of that I just didn't care for them for scrambling or frying.
Duck eggs may taste different to eat, I don't know. Their diet on the average is somewhat different than most chickens. Where I really notice the difference in taste is between caged eggs and free range eggs. The free range eggs taste much better to me, and the caged eggs just don't seem to have any flavor at all.
I've got some extra eggs right now. Maybe I should bake a cake!
As far as just "eating" an egg, I never noticed much difference in the taste between the different eggs. What I did notice was a big difference in texture of the yolk. The yolks of the turkey eggs were much "thicker" and held together more than a chicken egg. Because of that I just didn't care for them for scrambling or frying.
Duck eggs may taste different to eat, I don't know. Their diet on the average is somewhat different than most chickens. Where I really notice the difference in taste is between caged eggs and free range eggs. The free range eggs taste much better to me, and the caged eggs just don't seem to have any flavor at all.
I've got some extra eggs right now. Maybe I should bake a cake!