About Duck Eggs
Duck eggs are larger than chicken eggs. In addition the ratio of yolk to egg white is greater giving them a richer flavor.
Why do eggs solidify when cooked?
The egg white consists of the albumen (egg white), which contains approximately 40 different proteins with Ovalbumin (54%), and Ovotransferrin 12% being the major components. Ovalbumin begins to set at 180F/80C while Ovotransferrin only begins to set when heated to 140F/60C. Egg yolks contain lipoproteins which coagulate at about 158F. Coagulation occurs when proteins lose their native, soluble structure, so that they become insoluble. Egg whites are transparent before cooking and lack the white solid appearance. Egg whites are high in the protein albumen.
When eggs are poached for around 6 minutes the yolk remains runny and the white is solidified.It would seem from the above that egg yolks should set before egg whites. In fact they do. If we keep the temperature for a long period of time at 140F the yolk will begin to set but the egg white will be runny. See this excellent demonstration at Science of Cooking.
4 spring onions
duck cracklings (optonal)
4 duck eggs
1 bunch fresh asparagus
butter and olive oil
Freshly ground white pepper
HOW TO POACH EGGS USING PLASTIC WRAP
Bring a pot of water to a simmer.
1) Brush some oil or fat on one side of a piece of plastic wrap, and then insert the plastic wrap inside of a mold or a small cup. You can brush with duck fat, olive oil or use or butter.
2) Carefully break the egg into the plastic wrapped mold. You can add a few drops of truffle oil here for an added dimension.
3) Close the film with a peice of string. A loose mold will form a smoother egg; a tighter wrap will give a patterned appearance to the cooked egg.
4) Drop (or hang) the plastic wrap into the simmering water and cook 4-6 minutes till top white is set and yolk is still runny.
5) Pull the wrapper out of the pot and carefully cut the plastic wrap removing the egg.