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Duck Eggs


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13 replies to this topic

#1 bartfull

 
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Posted 18 March 2014 - 01:05 PM

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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gluten-free since June, 2011

Can't eat soy, corn, or foods high in salicylates.

Nightshades now seem to bother me too.

 

BUT I CAN STILL PLAY MY GUITAR AND THAT"S ALL THAT MATTERS!

 


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#2 notme!

 
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Posted 18 March 2014 - 04:22 PM

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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arlene

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#3 1desperateladysaved

 
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Posted 18 March 2014 - 06:19 PM

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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#4 GottaSki

 
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Posted 18 March 2014 - 08:13 PM

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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-Lisa

Undiagnosed Celiac Disease ~ 43 years

3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive

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My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free

Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS

Get PROPERLY tested BEFORE REMOVING GLUTEN.

ALWAYS independently research health related information found on internet forums/blogs.

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#5 IrishHeart

 
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Posted 19 March 2014 - 03:38 AM

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.backyardp.../?blogger=mames


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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

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#6 bartfull

 
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Posted 19 March 2014 - 10:50 AM

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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gluten-free since June, 2011

Can't eat soy, corn, or foods high in salicylates.

Nightshades now seem to bother me too.

 

BUT I CAN STILL PLAY MY GUITAR AND THAT"S ALL THAT MATTERS!

 


#7 IrishHeart

 
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Posted 19 March 2014 - 10:53 AM

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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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#8 bartfull

 
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Posted 19 March 2014 - 10:58 AM

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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gluten-free since June, 2011

Can't eat soy, corn, or foods high in salicylates.

Nightshades now seem to bother me too.

 

BUT I CAN STILL PLAY MY GUITAR AND THAT"S ALL THAT MATTERS!

 


#9 IrishHeart

 
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Posted 19 March 2014 - 11:02 AM

ice cream works for me!


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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#10 JNBunnie1

 
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Posted 14 April 2014 - 12:59 PM

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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If you're going through hell, keep going. ~Winston Churchill

#11 BlessedMommy

 
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Posted 14 April 2014 - 02:13 PM

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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~Ruth

Gluten free since 2/14/2010 after suffering a rare and serious complication from my gluten challenge

 

 

 

 

 

 


#12 jrohr

 
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Posted 21 April 2014 - 02:11 AM

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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#13 JNBunnie1

 
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Posted 25 April 2014 - 05:11 PM

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


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If you're going through hell, keep going. ~Winston Churchill

#14 GF Lover

 
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Posted 26 April 2014 - 02:23 AM

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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