Hard-cooked (aka hard-boiled) eggs are nice to have on hand. Eat them with a little salt or homemade mayonnaise, quarter or slice them and add to salads, chop them to garnish other food (e.g. cooked leeks, asparagus)—there exist myriad possibilities (for both chicken and duck eggs). Because duck eggs are larger and fattier than chicken eggs, the cooking is a bit different. Here’s how I hardcook my duck eggs:
- Put a bunch of eggs in an appropriately large1 pan. For 4-6 eggs, I use a 4-quart saucepan.
- Cover the eggs with cold water. Make sure the water is 1-2 inches (2.5-5 cm) above the eggs.
- Bring to a boil. Boil for 2 minutes.
- Remove pan from heat and let stand for 13 minutes.
- Drain the water from the pan. Once drained, shake the pan (with your eggs) fairly vigorously so that the shells crack a bit. This will make them easier to peel later on.
- Cover with cold water and cool eggs. Once cool, you can peel them or just place them in a bowl in your refrigerator until needed.
This method yields a soft, creamy yolk. If you want a yolk that is completely cooked through, boil for an extra minute and let sit in the hot water for 15 minutes.
1The size will depend on how many you plan to cook.