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duck eggs
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i have had some duck eggs given me,and read in an old cookery book not to eat them soft boiled,i have used some in baking is that all they are suitable for?
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http://www.duckeggs.co.uk/eggs.htm
Because duck eggs have a low water content it is important not to overcook, as this gives a rubbery texture. Otherwise duck eggs can be used in exactly the same way as hen eggs.
They will give amazing results in baking and a sponge cake made with duck eggs has to be tried to be believed.
Because duck eggs have a low water content it is important not to overcook, as this gives a rubbery texture. Otherwise duck eggs can be used in exactly the same way as hen eggs.
They will give amazing results in baking and a sponge cake made with duck eggs has to be tried to be believed.
In addition to BBWCHATT's usual good advice, here's a unique recipe that we've tried a couple of times:
Duck Eggs With
Warm Anchovy Vinegarette
Rinse and dry 6 anchovy fillets. Warm over low heat in a sauce pan, mashing the anchovies with the back of a wooden spoon. Add one clove of garlic, that has been rubbed into a paste with your knife against a cutting board. Continue to mash the mixture as it warms in the pan. Drizzle in 3 Tbs of lemon olive oil and continue to stir. Scrape the mixture into a small bowl and add 1 Tbs of wine vinegar and a grind of black pepper. Adjust the oil amount to achieve a desired thickness of vinegarette.
Preparing the Eggs
Fill a saucepan with enough water to cover four to six eggs. Bring the water to a boil and gently lower in the eggs. Turn down the heat slightly and boil for 8 minutes. Remove the eggs to a bowl of ice water to cool (and to stop the cooking process). Crack and peel the shells off.
To Serve
This dish is best when all the components are room temperature or warmer.
Cut the eggs into quarters. The yolk�s center will be cooked to a soft gel. Place the egg quarters on a serving plate and top with dallops of the anchovey vinegarette. Sprinkle with chopped green onion. These wonderful eggs bites can be picked up and eaten as is, or served with toast points.
Duck Eggs With
Warm Anchovy Vinegarette
Rinse and dry 6 anchovy fillets. Warm over low heat in a sauce pan, mashing the anchovies with the back of a wooden spoon. Add one clove of garlic, that has been rubbed into a paste with your knife against a cutting board. Continue to mash the mixture as it warms in the pan. Drizzle in 3 Tbs of lemon olive oil and continue to stir. Scrape the mixture into a small bowl and add 1 Tbs of wine vinegar and a grind of black pepper. Adjust the oil amount to achieve a desired thickness of vinegarette.
Preparing the Eggs
Fill a saucepan with enough water to cover four to six eggs. Bring the water to a boil and gently lower in the eggs. Turn down the heat slightly and boil for 8 minutes. Remove the eggs to a bowl of ice water to cool (and to stop the cooking process). Crack and peel the shells off.
To Serve
This dish is best when all the components are room temperature or warmer.
Cut the eggs into quarters. The yolk�s center will be cooked to a soft gel. Place the egg quarters on a serving plate and top with dallops of the anchovey vinegarette. Sprinkle with chopped green onion. These wonderful eggs bites can be picked up and eaten as is, or served with toast points.
1 to 7 of 7
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