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!