
05/10/05, 06:50 PM
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Mountain Ogre
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Join Date: Jun 2004
Location: CA (Northern)
Posts: 1,120
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As airotciv, the wife and I have gotten to greatly prefer duck eggs to chicken for most things. I don't fry them myself, the white tends to be a bit rubbery fried, but for almost anything else they are great provided you can handle the cholesterol (their main bad point). For anything requiring beaten eggs, they take a little more beating than chicken eggs, but then will be fluffier as it is a little harder to break down the protein in them. Many people who are allergic to chicken eggs can eat duck eggs though. Things like scrambled eggs and omelets, French toast, pancakes, sponge cakes, noodles, etc. all tend to turn out richer than with chicken eggs because duck eggs have a higher ratio of yolk to white than chicken eggs. For delicate recipes you may have to do a little experimentation to get them to work by adjusting the number of eggs and possible oil levels, but once you get it right you should like the results. Do be a little careful though, as duck egg do have a bit more of a tendency to "turn" than chicken eggs, especially if they lay the egg in mud or water as they sometimes seem prone to do. To guard against these I normally just crack the egg in a separate dish to make sure it is OK, then add it to the other ingredients.
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I have to talk to my birds, they are more intelligent than most of the people I meet.
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