Lay Lady Lay

by Ben Carmichael  |  April 4, 2008  |  More By Ben Carmichael

Wandering the Union Square farmer's market last Saturday, my prayers for spring were answered. Duck eggs are now on sale.

For anyone who's ever tried them, the difference in taste is dramatic. Where chicken eggs are a blank slate -- essentially a vehicle for other tastes -- duck eggs taste much like the meat themselves: they have a wild, gamey flavor, a bigger yolk, and more body.

Next time you're at the farmer's market, keep your eye out for baskets of eggs. Many farmers who specialize in meats will also have eggs from duck, goose, turkey or even quail available.

My suggestion? Buy one or two of each, and do a taste test. I did this a while ago with some friends. We fried them all in a pan, and then ate them on toast. That way you could taste the differences between them.

The farmer I spoke to said he'd start to have more varieties available this Saturday. Ask around. It's definitely worth it.