Duck eggs

In Europe, these are available all year round but mainly in spring and summer laying seasons. Duck eggs should always be well cooked and never eaten with mnny yolks. Because of their size (they tend to be a little larger than hens’ eggs) and rich flavor, they are particularly suitable for baking. Some of the types available are: Barbary or Muscovy (a largish egg, rounded and a pale creamy color); Blue (a medium-sized, grayish-blue egg); Khaki Campbell (a medium-sized white or pale gray egg); and White (a tapering oval egg, quite large and creamy white in color).