Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Duck Eggs
0

14 posts in this topic

So one of my students offered me fresh duck eggs - for $2 a dozen!! I will be getting them next week.

 

When I was a kid my Grandma had ducks and gave me some eggs. I remember the yolks were rich and heavenly, but the whites were a kind of transluscent gray color and were kind of rubbery.

 

I know I can bake with them, although all I ever make is pancakes using King Arthur gluten-free flour. Is there anything different I need to do when making these pancakes with duck eggs? Less oil? More flour?

 

Also, if anyone has suggestions about cooking them in a pan, I'm all ears.

 

 

0

Share this post


Link to post
Share on other sites


Ads by Google:

LOLZ - well, barty, i'm stumped!  i have never even eaten a duck egg much less cooked them :) 

 

^_^  one time i saw somebody on a cooking show put quail eggs into ravioli.  no, they were quail egg *yolks* - boiled the ravioli till it was cooked and the yolk was still raw.  i was impressed! 

0

Share this post


Link to post
Share on other sites

I used duck eggs pretty much the same as chicken eggs when I had them.  I had mostly chicken eggs and poached them together.  I also used them in baked goods.  They are somewhat larger than chicken eggs; I ignored this fact.  I am not sure if you would need to alter your recipes if you used 100% duck eggs.

0

Share this post


Link to post
Share on other sites

How cool....I used to make eggs in cupcake form -- just mix them up and add little chunks of ham, bacon, green onions or other veggies and/or shredded cheese and bake....they freeze well for future use.  Can't remember cooking time, but can look it up for you.

 

Sure it would work well for this because you mix up as much or little as you want so the size of egg won't matter.

 

Very cool thread :)

0

Share this post


Link to post
Share on other sites

Barty, my sweet....you know I cannot resist the challenge of finding information and doing a little research, :) so your duck egg question sent me looking.... . (my first thought was "ask Barbara". She's my farmer friend in CA, but I realized she raises chickens, so I am not sure if she ever ate the duck's eggs. I think she just kept the duck, suitably  named "Quacky"... as a pet...... )

 

Here is an interesting article for you. Seems to me they are interchangebale with chicken eggs in baking and cooking,  but I see the cholesterol level is a good deal higher.  This author suggests making duck egg omelets with one egg  (yolk and white) plus two whites to cut back on the cholesterol intake. 

 

http://www.backyardpoultrymag.com/duck-eggs-vs-chicken-eggs/?blogger=mames

0

Share this post


Link to post
Share on other sites




Damn the cholesterol, full yolks ahead! (Sorry.) I read a bunch of articles before posting and a lot of them suggested poaching them. I LOVE poached eggs, so I guess I'll try that first, but I'll probably end up cooking them in every way possible.

 

Now, I'm wondering about those cream puffs. I'll have to try them with some of that King Arthur gluten-free flour.

 

Thanks!

0

Share this post


Link to post
Share on other sites

Damn the cholesterol, full yolks ahead! (Sorry.)

 

:lol: never say sorry for making a funny! lol

 

I saw those cream puffs but I said "look away, Irish...your thighs do not need them!"

 

Make them and let me know how they turn out?  ^_^

0

Share this post


Link to post
Share on other sites

They sound simple enough to make. And I won't be putting cream or chocolate in them. I'm kind of weird that way - other than ice cream I've never been all that fond of sweets. I always had my fry dough plain when I went to the fair. I always ate my pancakes without syrup. And I will use these as another bread-type substitute.

0

Share this post


Link to post
Share on other sites

ice cream works for me!

0

Share this post


Link to post
Share on other sites

Duck eggs behave pretty much the same way as chicken eggs, when fried

in a pan the whites can be more rubbery-feeling. The yolks are much bigger,

and therefore good for those of us who like their yolks runny! When baking,

if the eggs are VERY big, you may need to add a touch more flour, but that's it.

And HOLY CRAP $2 A DOZEN I HATE YOU!

1

Share this post


Link to post
Share on other sites

Duck eggs are awesome! They have a lot more B12 than chicken eggs. My neighbor raises chickens and a duck and often would put 1-2 duck eggs in every dozen eggs that I got from her. :)

1

Share this post


Link to post
Share on other sites

We used to have ducks and chickens. The ducks were much more consistent egg layers. I didn't care for the eggs straight up. As mentioned, the whites have a rubbery texture compared to chicken eggs. But I thought they were wonderful in baking. Back in those days I baked with wheat flour still. I have never used duck eggs with gluten free baking. I am confident they would be as good if not better!

0

Share this post


Link to post
Share on other sites

Update- When fried in bacon grease the whites are much more tender. :ph34r:

0

Share this post


Link to post
Share on other sites

Update- When fried in bacon grease the whites are much more tender. :ph34r:

 

Everything's better in, on or with bacon....just sayin  ;)

 

Colleen

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,337
    • Total Posts
      917,378
  • Topics

  • Posts

    • 9 year Old going through testing
      Thank you everyone. I have scheduled a second opinion. He last biopsie came back and he is lactose intolerant.     
    • Gluten ataxia...?
      I was explaining that some people have other trouble that is immune related and caused by eating gluten, but doesn't effect the gut in a noticeable way. According to the paper that I quoted there are some people which have different types of brain problems but don't have inflammation when tested by a biopsy.  The author used the term "non-Celiac gluten sensitivity" to refer to anyone who has any brain trouble that can be traced to gluten but without obvious gut inflammation.  There are a lot of different possible ways gluten can effect the brain some may not be related to the gut.  It could still be an immune system problem.  Normally "non-Celiac gluten sensitivity" refers to just a food intolerance.  Withdrawal symptoms are not normal and could be indicative of an immune system response of some sort, but I don't know for sure.        
    • Weird Reaction
      Hi Richie I've put the above in quotes as you have described in the first and second sentence how I felt six months prior to my DX.   In my own case, in the end I concluded it was anxiety after consulting Dr Google!  It was such an alien feeling to me, I couldn't even think what it was, particularly as life was pretty good at the time.  Anxiety is a problem for a lot of celiacs prior to diagnosis, and often after glutening after going gluten-free. You mention breathlessness, this of course can be for reasons such as anaemia (again a common celiac problem, I had this prior to DX) but of course also can arise if you are anxious.   Re 'gluten free' - Flowerqueen is right, from what I have read on this forum some people really do seem to react with less than 20ppm.    But perhaps some other things to consider...  could there be something wrong with the batch you have consumed?  Might it be worth contacting the manufacturers?   That said, you could , as Flowerqueen suggests, have a problem with another ingredient, in the product or something else you consumed. In the past I have had a terrible reaction - fever, trembling, diarrhea, stomach cramps that lasted up to three hours the last three times I ate..... broccoli, of all things.    Who would have thought that possible?  I have often thought I should try it again, just to be sure it was the broccoli, as it is a 'super food' that I ought to have in my diet, that I like very much, but the thought of having such a reaction again has put me off. I do hope you will find some answers soon.  
    • Weird Reaction
      Hi Richie,  I've not heard of this drink before, as I live in the UK, but any drink made from barley is something you should avoid.  There's a brand in the UK that makes lemon and barley water and orange and barley water and Coeliac UK say it is not safe for people with Coeliac disease.  (Our labelling laws in the UK changed a couple of years ago).  You say the drink you had was under 20 ppm, which is acceptable (usually) for coeliacs, but a lot of people are super-sensitive to gluten even in very small amounts.  I recently had a similar problem with something which was supposed to be okay for coeliacs, but when I checked the website of the product, for all it said there were no gluten containing ingredients, it was produced in an area where gluten was present, which was enough to put me off and must admit, the symptoms you describe sound very much like I experienced at the time.  (Personally I'd be avoiding that particular drink like the plague from now on). One other thing though,  have you checked the ingredients to see if there could be anything else in it which you may be intolerant to? 
    • Confused
      I have not. I'll talk to my doctor about it
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
    • ukuleleerika

      Hello! I am new to this Celiac website... Is there anyone out there with Celiac AND extensive food allergies? My allergies include shellfish, dairy, eggs, cantaloupe, kiwi, mango, nuts, oranges, red dye, and more I can't think of. I went to the allergist about a year ago to see why I wasn't feeling well, and once everything was eliminated, I still didn't feel well. We did more testing to find out I had celiac as well as allergies to cattle as well as rye grass (I live on a farm basically). This was back in January 2016. I recently had my endoscopy with the gastroenterologist a week ago. I have no idea what to do or what to eat... So fish and potatoes for me!
      · 2 replies
    • SLLRunner

      Week 4 of the gluten challenge- wheat cereal every morning, regular bread every day, and wheat tortillas for my lunch wraps. Right now, body aches that seem exercise related (weight lifting and running), even though I am doing the same intensity of weight lifting and running I've always done.  Just a few more weeks until my blood test. Counting down the days.
      · 0 replies
  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      60,470
    • Most Online
      1,763

    Newest Member
    Kiwiana
    Joined