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Duck and Goose eggs.....

3K views 10 replies 8 participants last post by  shroomgirl 
#1 ·
was just traded 6 duck eggs and 4 goose eggs, any suggestions for their use?
 
#6 ·
We have both here. They are interchangeable with chicken eggs, but bear in mind that they both have a higher yolk to white ratio than chicken eggs, making them richer and more intensely flavored. They are great in baked items that you want to be very rich, Chalah for example. Wonderful in custards, ice cream and sauces. They may make more standard baked items a bit crumbly or mealy due to the extra fat. Fry some up, tasty!
 
#7 ·
Get someone who really likes these to pick one out for you -- they're not all equal quality. But don't buy a package yourself even if you know the brand is excellent, because a lot of people don't like them. I hate them, for what it's worth. But even if I liked them, I would not get involved in trying to work out how to make them myself from fresh duck and goose eggs -- I'd use those like the rich, flavorful (and somewhat large, in the case of goose) eggs they are.
 
#8 ·
not into 1000 year eggs, I pick um out of congee:eek:

It's so cool to see the differences, the chicken eggs have been deep orange and rich for the past couple of months. These duck egg shells are illuminscent.....
I've been blowing out blue & green aracona eggs for easter display, thought I'd do the same with the duck duck goose eggs....viscosity of duck whites is supposed to be much thicker than chicken eggs, kinda wanted to whip them and lighten something...
 
#10 ·
Duck eggs are one of my favorite things to eat in the world. The yolks, oh man, so rich and creamy. While I have tried them many ways I gotta say its hard to beat them poached on a salad of slightly bitter greens. Try them with a duck breast for a tricked out take on a cobb salad. Oh, you can't beat them for a mayonnaise either.

Goose eggs, not so crazy about. From my experience they tip the scales from rich and fatty straight into greasy and heavy. That said I'm sure you know how much eggs of any type will vary from producer to producer.

--Al
 
#11 ·
yep, these are from small multi animal family farm.....NYTimes has a recipe for eggs in pergatory, polenta with chestnuts, ragu with pig belly, shoulder and proscuitto....poach the egg in ragu, serve over polenta....looks yummmmm.....

bet it'd be a great use of duck eggs
 
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