If they're green, I'd guess they're mallard eggs. Pekins and Muscovies lay white eggs.
To the topic at hand, I confess I prefer to bake with them, rather than eating them plain. The yolks are very rich, but the whites are viscous, and cook up chewy.
my favorite thing to do with any egg I expect to be really good is to soft boil it. If I was better at poaching I might do that instead. Or if I had a sous-vide cooker I would cook it for an hour at lower than my oven goes - I think 180F is the magic temperature? (I imagine this is something like what Tony Maws does to the dish I love at Craigie Street.)
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Sorry, someone had to say it.
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green eggs
To the topic at hand, I confess I prefer to bake with them, rather than eating them plain. The yolks are very rich, but the whites are viscous, and cook up chewy.
Re: green eggs
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my favorite thing to do with any egg I expect to be really good is to soft boil it. If I was better at poaching I might do that instead. Or if I had a sous-vide cooker I would cook it for an hour at lower than my oven goes - I think 180F is the magic temperature? (I imagine this is something like what Tony Maws does to the dish I love at Craigie Street.)