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Duck Eggs
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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.

 

 

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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! 

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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.

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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 :)

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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

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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!

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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?  ^_^

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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.

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ice cream works for me!

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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!

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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. :)

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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!

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

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

 

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

 

Colleen

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