Foods of the World Forum Homepage
Forum Home Forum Home > Food Groups > Meats, Fish and Eggs
  New Posts New Posts RSS Feed - Duck eggs
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Duck eggs
 Post Reply Post Reply
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (1) Thanks(1)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Topic: Duck eggs
    Posted: 02 February 2013 at 20:02
Oh MY, these things are good! Scrambling one was a weird experience. The white was thick and sticky, like Karo syrup, and the yolk was stiff like a jelly. It took a lot of vigorous stirring to mix them together. But the result was rich and velvety... next to regular chicken eggs, it was like comparing a truffle to a Hershey bar.
Melissa

http://carpelibris.wordpress.com/
Back to Top
Sponsored Links


Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2013 at 04:17

Melissa,

 
I love your descriptive analogy on comparing Truffles to Hershey Bars ... I almost fell off my chair, laughing so hard !
 
Have you ever tried tiny quail eggs scalded with seasonal mushrooms served in a glass with baguette type Italian or French bread ?  Lovely ...
 
I have had duck eggs on a Press Trip ... they are not very common in Madrid, however, in Navarra in northern Iberia, they are quite tasty !
 
How did you prepare your duck eggs ? Omelette ? Scrambled ? Sunnyside Up ? etcetra ...
 
I have never prepared them though, however, I shall browse about the Poultry Butchers at the Main Markets and see if there is availability here.
 
Have nice wkend,
Margaux.  
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2013 at 08:23
The lady who sold me the duck eggs also had quail eggs, but from her description they didn't sound all that different from tiny chicken eggs, so I went with duck.
Melissa

http://carpelibris.wordpress.com/
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2013 at 08:27
Melissa,
 
Quail ( wild ) is a game bird, which is most noted, in rural regions in Castilla La Mancha, Navarra and Aragón ... The eggs of a quail are quite tiny, and  very very delicate ...
 
However, every body has their own palate preferences ... They are much lighter and delicate than a chicken egg ... though much tinier ...
 
Margaux.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2013 at 12:57
I've had roasted quail. I love it.

Today I scrambled another duck egg with some smoked sausage and cheese in it. Yum!
Melissa

http://carpelibris.wordpress.com/
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2013 at 13:10
Melissa. I enjoy roasted quail, pheasant & partridge alot ... Have to see about duck eggs ...   Navarra has a strong Foie culture as it borders France ...
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2013 at 17:00
We don't get those birds around here a lot. I've had quail 3 times in my life. Loved it every time. 
Melissa

http://carpelibris.wordpress.com/
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 23 February 2013 at 19:05
  Interesting Melissa, duck eggs.  I've never had...or thought of having duck eggs.  I certainly love duck...I'll have to give this one a try if I can find them.  My best bet may be one of the Asian grocery stores that I go to.

   Thanks for the report!

  Dan
Enjoy The Food!
Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 23 February 2013 at 19:08
I got mine at an indoor Farmers Market, but I was thinking of going to the Asian market tomorrow to look for yuzu juice, so maybe I'll check for duck eggs too! Thanks for suggesting that.
Melissa

http://carpelibris.wordpress.com/
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 February 2013 at 00:45
Melissa,
 
Interesting, I found Ávila Province Geese Eggs !  The vendor specialises in acorn fed wild geese for Foie Gras ... and the geese eggs, which are about the amazing size of a dinosaur´s eggs ! My, they are enormous ...
 
I took a photo, so I am going to post it ...
 
Would make a fabulous French Omelette !!!
 
Kind regards.
Margi.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 February 2013 at 11:14
 
Melissa,
 
As promised, here is a wild goose egg from Ávila, in Castilla León; and do note; they resemble Dinosaur eggs as you can see the size in the palm of Juan´s hand ... LOL
 
These geese are acorn fed in the forests of Ávila for their Foie Gras ...
 
 
IBERIAN WILD GOOSE EGG FROM ÁVILA, CASTILLA LEON ...
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
africanmeat View Drop Down
Chef
Chef
Avatar

Joined: 20 January 2012
Location: south africa
Status: Offline
Points: 910 		Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 24 February 2013 at 11:52
Hi melissa ak1 did a great dish with duck eggs
Ahron
Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 24 February 2013 at 15:27
Oo, I wish they sold goose eggs around here!

Ahron, sounds delicious!
Melissa

http://carpelibris.wordpress.com/
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 February 2013 at 13:16
Melissa. I shall be buying 2 for an omelette for 2 .. I shall let u know flavor profile & snap some fotos.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 26 February 2013 at 13:49
Thanks!

I found duck eggs at the Asian Market today, but they were loose and I had no way to carry them safely.
Melissa

http://carpelibris.wordpress.com/
Back to Top
Rod Franklin View Drop Down
Chef
Chef
Avatar

Joined: 17 February 2010
Location: USA
Status: Offline
Points: 921 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 26 February 2013 at 15:03
The only experience I've had with duck eggs was a thing called Balut. I had a staring contest with one. The Balut won.
Hungry
Back to Top
MarkR View Drop Down
Chef
Chef
Avatar

Joined: 03 February 2011
Location: St. Pete FL
Status: Offline
Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 26 February 2013 at 16:00
Originally posted by Rod Franklin Rod Franklin wrote:

The only experience I've had with duck eggs was a thing called Balut. I had a staring contest with one. The Balut won.

Been there, gross! Not for me.
Mark R
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.118 seconds.