How are ducks egg for scrambled eggs and omelets? My hubby had been told by a couple of people that they are rubbery; I have read that duck eggs are more delicate than chicken eggs and need to be cooked at a lower temp and for less time. I know they are great for baking. We don't have ducks yet (will be getting Swedish or Khakis) and I don't know of anyone who has ducks that I could get eggs from to experiment with. I know he's trying to convince me I don't NEED ducks.
Cooking with duck eggs
Yes you do need ducks, everybody needs ducks, except me that is.!! Come on hubby have a heart and let the girl have a few ducks. Besides great baking item, it could just give you another bartering tool, know what I mean Hubby??? Haystack
Thank you Haystack! He's hoping I will change my mind before spring, but he already has told me where their pen will be and what it will look like. He's also concerned about the plants we have in the backyard as to if they are poisonous to ducks....one is monks hood (aconite), I told him I can either put a cage around it or move it to the front yard. He hasn't yet come up with a valid reason as to why not to get them.....I did lots & lots of research before I even brought up the subject.
We eat them in scrambled eggs and omelets all the time and I don't notice any difference. The yolks are bigger and the whites are actually clearer than chicken egg whites, which actually look a bit yellowish in a side-by-side comparison. I think they are perfectly tasty and similarly textured. Mine are Pekin, Muscovy, and a few mixed breed.
Good I'm happy to hear that! I'm getting the same answers from people on the BYC duck forum. Maybe the people who thought they were rubbery cooked them too long....my mother made rubbery scrambled eggs and those were from chickens.
Loreen I'm waiting with baited breath for my Cayuga's to Lay so i can taste my first duck egg ;~)
Psst! Harmony--it's "bated" breath (meaning to lessen or suspend)--not "baited" unless you've been eating night crawlers and crickets.
Almost no one knows this, it is very obscure--but as The Vocabularian I am legally required to point it out.
I knew that! I did! I did! And I'm the spelling police!!! But I was giving Harmony a break, because I'm so nice (it's the Canadian in me). Geez Catscan, you're such a.....such a....such a....Vocabularian!! ;-P
p.s. How is Henrietta?
Suuuure you did, Moxon. You Canadians know everything and are just too polite to tell the rest of us:0)
Actually it is an interesting technicality--is that an error in word choice or spelling? Almost no one knows the meaning of the word--"bated" no longer being in common use. So it does not seem to be a spelling error. But I must confess I don't really think of anything in particular when I say "bated breath"--except that I am waiting in expectation. So it is not like someone intends to say that they have eaten something particularly alluring, rather than that they are simply holding their breath. The truth may lie in the mind of the offender.
On the whole though--I think it is closer to a vocabulary misdemeanor than a spelling one.
Has anyone seen porkpal's feet?
Bated ? Baited? .................I'm waiting on my ducks to lay eggs so i can finally taste one so it would be Bated...........I baited my hook with crickets this past week so i could catch trout...........I have not seen porkpals feet ;~)
Porkpal! Show us your feet this instant!!! Catscan said!!! Or at least give us an accurate description! Chop chop! Get to it!
Yeah Porkpal.. come on... You don't wanna make that workhorse mad!
My feet are not suitable for public display. The are short and fat. In fact I believe the ratio of their width to their length could be "the golden mean" in that the sum of the length plus the the width divided by the length is equal to the length divided by the width - are you with me so far? This ratio is also referred to as the DIVINE proportion. Now back to my interrupted Sulk...
Ah! 1.6180339887. It is sufficient. Your divinity established--you may return to your sulk.
Thank you Catscan, I was awaiting your permission.
Dang.. I missed it
Wait a second here, I am not that good at math. If my feet are an 8.5, do they fit this ratio business? What size do I have to have to be divine like Porkpal?
Here you go....how closely do they match?
http://en.wikipedia.org/wiki/File:Golden_Rectangle_Construction.svg
do mine.. do mine!
What hath porkpal wrought?
In relation to one's feet:
Take the length (a) of your foot and add it to it's width (b). Put that value (a + b) over the length (a) in the form of a fraction. If this fraction equals the foot's length (a) over it's width (b)--you have a foot that is "divine".
Two important caveats:
Do not blame porkpal if you are traumatised to learn your foot is less than perfect.
If your foot is perfect: Perfect formulaic beauty can be really disturbing. Remember the illustrations from the Renaissance with all those weird and distorted looking people? They were probably drawn to represent the golden mean of perfect beauty. Do not blame porkpal for this either.
9.5 + 4 = 13.5
13.5 / 9.5 = 1.42
9.5 / 4 = 2.37
Oh geez....I am SOOOO not divine....sniff....I am joining the sulk because I have non divine feet and may possibly be disqualified from wearing the divine sockies.
Not to worry, Mox, divine proportions are better suited to architecture than anatomy. To be DIVINE a foot needs to be shaped much like a brick - which, however, would look quite fine in a divine sock!
I've been told that duck eggs were more dense (hence more rubbery?) than chicken eggs and if you were using them scrambled, to mix them with chicken eggs. I was told they are great for baking. Once I had cookies that were made with either duck or goose eggs. They were plain sugar cookies. I didn't care for them all and neither did my sister. They were really 'eggy.'
I wonder how the duck eggs are hard boiled? If I don't care for the taste/texture, I'm planning to give them to my dogs in their dinner bowl.
Thanks Gwen i been waiting to hear from someone on the taste of duck eggs, I'm not a big fan of a real eggy taste either.
I will probably give mine to my mother in law shes a big cake maker i'm sure she would love to have them.
Maybe the reason they were eggy is because you used the amount of egg that the recipe called for for a normal chicken egg. The duck eggs are almost double that size. Thereby making the cookies taste "eggy".
I think Jnette is right because I make omelettes and cookies and everything else including flan and custard with duck eggs and there is no difference. Kelly is such a picky eater, he would know if there was! Or maybe different breeds taste different?
Well then i will have to try them after all :~) Thanks for letting me know i would like to be able to use them just like a chicken eggs.
BTW My broody Call hen is now on "7" eggs oh i'm so excited ;~D)
We didn't make the cookies but another woman did. She's had chickens, ducks, and geese for ages. I'd think she'd know the difference, but maybe the dif in taste doesn't bother her. I also will admit that it may have been our imaginations. LOL But I think it also had to do with the fact that the cookies had no real other flavor (chocolate!) to mask the egg flavor.
Gwen thats why i don't like meringue it's the fresh egg smell {{gross}}
I never made that connection with meringue! I confess to not really have had it too often. A few times on top of pies and then some meringue cookies which are quite different from the meringue on top of pies.