You can cook a duck egg just as you would a chicken egg. They taste great scrambled, fried, poached, or hard boiled. Expect the large yolk in the duck egg to have a deeper red to orange hue when cooking with it than a chicken egg. The typical duck egg is approximately 30% larger than a chicken egg. When baking or cooking with a duck egg the general rule of thumb is to substitute two duck eggs for every three chicken eggs a recipe calls for. Some folks use a one to one substitution ratio if a recipe calls for a large egg specifically, but doing so could run the risk of the dish or baked good being a little runny.