Duck Eggs

Larger than hen eggs (about 70 grams) and widely available in Burma, duck eggs are preferred for making the hard-cooked eggs that accompany mohinga and other noodle dishes. In North America, duck eggs are sold at many farmers’ markets and specialty stores. Duck eggs have less water and proportionately larger yolks than hen eggs. They can be substituted for hen eggs in baking; the usual substitution is one duck egg for every two medium hen eggs.