I've been allergic to chicken eggs forever. Luckily I've discovered I've stopped anaphylaxing through periodic accidental exposures through the years. Well, never full on anaphylaxis, but I've usually had trouble breathing anyways. I note I'm allergic to quail eggs too, but both chicken and quail eggs give me a rash and an itchy mouth still.

I find myself occasionally sampling a bit of my wife's breakfast and I find I love eggs despite the mild consequences. I really enjoy cooking with them: the smell, the sound, and reward for getting things just right.

I've always been ok with oriental salted duck eggs and like them except for their extreme saltiness. I've been soaking them for a week or two in a bowl of salt water to osmose some of the salt out, but they're still pretty salty.

A friend pointed me to a nearby store that has fresh duck eggs! I'm looking forward to finally eating my own duck eggy breakfasts for a change.

Does anyone have advice on handling duck eggs? Do they soft boil at different temperature? How do duck eggs behave in desserts and pastries?