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Larger in size than chicken eggs, the whites of duck eggs tend to be a bit more thick and opaque, and the yolks a striking yellow. As the bird is naturally wilder, duck eggs typically have a stronger flavor compared to that of a chicken egg.
Ramona duck eggs are laid year-round. Occasionally, in cases of prolonged heat exposure, the ducks will not produce eggs.
In Asian cuisine and in Asian markets, pickled or preserved duck eggs are called "Thousand-Year-Old-Eggs." Thousand-year-old eggs are raw duck eggs that have been covered with a paste made from soots and covered again with rice husks. The eggs are put into a jar and stored in a cool place for days whereupon they become fermented.
Ramona Duck Farm has been providing superior quality eggs since 1989. A whopping 12,000 ducks are on daily egg duty. Regarded as a delicacy in South East Asia, Ramona Duck Farm's main source of production is for the famous and popular Balut, the edible embryo formed in the eggshell that is eaten whole. Locally laid in California, these eggs are also shipped to the Philippines, Korea and Vietnam.
Recipes that include Duck Eggs. One is easiest, three is harder.
|San Diego Foodstuff||Scrambled Duck Eggs|