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I’ve been generally subpar at cooking since the Boiling Water Incident of 2001. (The incident where, you know, I, like, couldn’t figure out how to do it.)
Note: “Subpar” is not to be confused with “below par,” which is actually a good thing – and, like boiling water, is also an achievement unfamiliar to me. So, in an actual golf analogy, my cooking skills would be triple-bogey at best. And my golf skills are way worse than that.
I’ve found, however, that eggs are fairly screw-proof. Once I figured out how to boil water and work the timer, a whole new world of egg preparation (ie hard-boiled, poached and…submerged?) opened up to me. After that, I grad’jated from OU (Omelet University – go Chalazaes!) and I’ve been on the Hi (not to be confused with “High”) Cholesterol Highway ever since.
One complaint, however: I have always had a strained relationship with chicken egg yolks. Witness the worst day of my life:
Then, a year ago, while visiting Kansas City, I ran across some duck eggs. I was hooked. They’re more dense, rich-tasting, and yolk-y than a chicken egg. And the yolks seem more hardy – they can take all the abuse my ten thumbs can dish out. And they are BEAUTIFUL.
I didn’t have a good local-ish source of pastured duck eggs “out East” until The Paleo Drummer alerted me to this article on Gull Cottage. I was able to procure some of this lovingly-raised deliciousness from two of the sweetest people on the planet.
So here’s the thing: I’m trusting you, reader, to tell NOBODY about the revelation that is pastured duck eggs. Why? Because, at this point, simply subbing duck eggs for chicken eggs has added a whole new level of Awesome to every dish I’ve served. And, if you’re a giant pants-on-fire-liar-by-omission-er as I am, you can just pretend everything is chicken-egg-normal, and that your finesse with the standard chicken egg far surpasses that of any other Cave Wife in the entire world.
Which do you prefer – chicken eggs or duck eggs? Or is there some other exotic egg I simply must try?