Duck egg recipes?

[animalsRawesome]

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IDK if it works for duck eggs too, but I don't know why not. With chicken eggs I read on here that you add salt to the water (this increases the boiling point) Then after you boil the eggs drop them right into a bowl of cold water. I tried this and got perfect eggs everytime! hope this helps.

it's not the "duck" part of the equation, its the freshness. that said, duck eggs have thicker shells and dry out slower than chicken eggs. the reason the eggs separate from the shell is that the membrane around the egg has dried a bit. I leave the duck eggs on the counter for a week or so to let them dry out a bit before boiling them. my hubby swears adding vinegar to the water helps. some folks say salt. I also put the eggs in an icebath as soon as they come out of the hot water. it halts the cooking process, so they don't get rubbery and green around the yolk, and in theory it helps with clean peeling too.

Not to argue with you, but I used fresh eggs from my hens when I did this and it worked just fine. I brought my water (with a pinch of salt) to a rolling boil, cooked my eggs for 12-14 minutes, then put them in cold tap water. The eggs heat the water up pretty quick so I just drained the water and kept adding cold unitl the eggs nolonger heated the water up. I don't have ducks anymore, other wise I'd go try this with duck eggs!

Maybe someone else can try this with their fresh duck eggs and see if this will work just as well for duck eggs as it did for my chicken eggs?

 

[bayyjayy]

Do all of you boil your eggs for 12 or so minutes? Do any of you cook them another way? I know that Dana from Moose Manor Farms (LOVE your website, btw!) has directions on how to hard cook eggs...is this the right word, hard cook? Anyway...I have never tried that, and I am trying to get up enough eggs to make deviled eggs and thought I would try her method.

Thoughts?

Also....it kinda freaks me out to leave eggs out for a week on my counter. I KNOW it is okay since alot of people have said they do it, but......I am scared to try it. But, I will! Another thing that freaks me out is there are SO many different opinions on how to care for the eggs when you collect them each morning. Cold water, warm water, hot water, to scrub or not to scrub, to use soap or not to use soap.....I know it will get easier as I do it, but I am still so unsure of what to do. I am also so unsure of how long they can be in my fridge!!!! If they have been in there for so long do you always do the float test??

This is a great thread.....recipes with my beloved eggs!

 

[zzGypsy]

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I don't hard boil, I coddle:
room temp eggs go into a pan and are covered with room temp water. add salt or vinegar or neither (jury's out on which is best).
bring to a boil then immedately remove from the heat and cover with a lid. let set 18-22 minutes depending on the size of the eggs... you have to experiment with this to find the right length of time for the size of your eggs... might be 12-15 for small eggs, don't know, we don't have any!
at the end of the holding time, put them in an ice bath (ice cubes and cover with water) changing the water or adding ice if it warms up.
coddling makes for very tender whites, not rubbery, and getting the right length of holding time prevents the yolks from turning green.

one caution, the whites are tender enough that they may be *too* tender for deviled eggs - they may not hold up - so hard boiling might be a better choice for that.

on counter storage, you can read about my Great Egg Experiment on how long they keep at room temperature here: https://www.backyardchickens.com/forum/viewtopic.php?id=556962&p=4

 

[Tivona]

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I googled Moose Manor Farms and the "hard cooked method" is the method I use. It has never left any greenish tinge. My problem with peeling them might be trying to peel before they are completely chilled. I will be trying the "hard cooked method" again, as well as boiling with salt. I need to find if one of the ways mentioned gives me prettier hard boiled eggs. I think had to do more then the 12 minutes for my big eggs but can't remember for sure.

I use a pencil to write the date after that way I can choose older eggs for baking and boiling, fresh for crepes and omelets, coddled (in vinegar water) and things like that. My eggs easily last over a month in my refrigerator, and yes I do the water test if I have any doubts. I have heard a number of times its fine to leave eggs out on the counter but if you start to refrigerate them, then you can't take the cold eggs out and leave them on the counter. Personally I refrigerate.

 

[zzGypsy]

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I googled Moose Manor Farms and the "hard cooked method" is the method I use. It has never left any greenish tinge. My problem with peeling them might be trying to peel before they are completely chilled. I will be trying the "hard cooked method" again, as well as boiling with salt. I need to find if one of the ways mentioned gives me prettier hard boiled eggs. I think had to do more then the 12 minutes for my big eggs but can't remember for sure.

I use a pencil to write the date after that way I can choose older eggs for baking and boiling, fresh for crepes and omelets, coddled (in vinegar water) and things like that. My eggs easily last over a month in my refrigerator, and yes I do the water test if I have any doubts. I have heard a number of times its fine to leave eggs out on the counter but if you start to refrigerate them, then you can't take the cold eggs out and leave them on the counter. Personally I refrigerate.

the greenish tinge comes from overcooking (too hot or too long), if you're not cooking long enough, you'll know because the yolks won't be done in the middle. icing helps stop the cooking process because if you just remove them from the heat, they'll continue to cook from the high temperature inside the egg... to get them to stop cooking, you have to cool the inside of the egg enough to halt the process. i've heard the same thing about refrigerating... once refrigerated, they cannot be counter stored. experimentation is useful and fun, sounds like a plan to me.

 

[Miss Lydia]

might find this interesting, http://foyupdate.blogspot.com/2010/03/how-to-use-duck-eggs-recipes-and-ideas.html

 

[bayyjayy]

Thanks for the info....I had NO idea that once refridgerated, you then can't take them out and put them on the counter!!!! I am so glad you guys posted this.

 

[bayyjayy]

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Just added something to my favorites...the link on the link you posted, Miss Lydia. Thanks so much for sharing. Love it.

 

[bayyjayy]

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So, zzGypsy....how do you wash your eggs? With soap?

And....you NEVER refridgerate them unless you have to wash them when they are extra dirty??

 

[zzGypsy]

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So, zzGypsy....how do you wash your eggs? With soap?

And....you NEVER refridgerate them unless you have to wash them when they are extra dirty??

if they're dirty, I don't wash until right before I use them, unless they're really disgusting on the outside. some mud, a feather or two, duck or chicken foot prints... all that stays with the eggs on the counter. just before I use them, if they're in need of washing so I don't have muck falling into the scrambled eggs, I'll wash with water, or if they're especially bad, a little dawn dishwashing soap. if they're scaring me enough to have to do more than that

, I'll usually feed them back to the birds. (raw, mixed with some scratch so as not to teach them to eat eggs on their own).

once in a while I'll refrigerate an egg that isn't washed... yesterday I was out checking for eggs and one of the chickens was in the nest, laying just as I got there. as she deposited the egg, I heard that telltale crick that said she dropped it a tad too far and it cracked... sure enough, a little star shaped hairline crack on the end. but I picked it up still wet, with the crack, and it went directly in the frige. used it in my scrambled eggs for lunch (yes, unwashed!)

but other than the odd situation like that, or eggs that I've had to wash, nope, I don't refrigerate any of my eggs. haven't for at least 6 years... ever since the Great Egg Experiment. still alive to tell you about it... and there're two big bowls of eggs on my kitchen counter right now.

I don't sell eggs commercially, but I do sometimes barter them with friends. if they're squeamish about how clean the shells are, I wash in water, or with dawn, and them dip in bleach water for 15 seconds, then let air dry and rub with olive oil. cleans the shell, kills some germs, reseals the shell to a degree. not as good as the natural bloom, I think, but still better than not. and no, those aren't refrigerated either. and my friends are all still here too...

I know, it's scarry and definitely not within the standard government issue safe food handling rules. but keep in mind those rules are in part because of the way commercially grown and distributed food is handled. eggs are transported refrigerated because if they weren't in refrigerated trucks, they'd be baking inside the trucks with unregulated temperatures. those eggs are days to weeks old. they have probably been washed. the shells are generally thinner than the shells of home grown chicken eggs, and certainly much thinner than those of home grown duck eggs. when I do occasionally have to buy comercial eggs, I keep them refrigerated.

but hey, I'm not big on rules for rules sake... if it serves a real purpose, I'm all for it. I sterilize my dairy processing equipment... if I don't the goat milk spoils considerably sooner. refrigerate my fresh duck eggs? nope. and I do eat my home grown and grilled hamburgers still a little pink in the middle.

I know, I'm a rebel

, a veritable wild thing.