[piasa]

Duck eggs make really good smooth cheesecake, too. The only thing I don't care for them in is angel food cake, as they seem to make the cake taste a little metallic.

Don't use a “permanent” marker as it may make the future ducklings ill, esp. if you mark the end that has the air sac.

[JRandomFreeper]

Another egg thief. ;)

Only problem I've had cooking with them is sometimes a faintly fishy taste. I assume that's from eating the greens in the lake. And for me, that's no downside for breakfast, as Sunday breakfast special here is herring, stewed tomatoes and beer.

For all my baking, I use dried eggs. Never made a cheesecake with dried egg though. Cheesecakes are too blasted expensive to make these days.

/johnny