SC - Re: sca-cooks V1 #2702/Ducks

[Philip & Susan Troy]

Susan Fox-Davis wrote:
> 
> Olwen the Odd wrote:
> 
> > >
> > >Johann von Metten writes, medieval poultrier, writes:
> >
> > >It is interesting to note that duck eggs were preferred by many cultures
> > >for plain eating, they are more flavorful. Chicken eggs are blander,
> > >thus making better ingredients than duck eggs. Also ducks are seasonal
> > >layers, who while there are breeds who do produce well, still lay only
> > >during the spring and summer.
> >
> > I must say I agree with Johann here.  Duck and geese eggs are so much richer
> > and better tasteing.  Since I have moved from the country I have had little
> > opportunity to have any lately.  I suppose it's time to visit friends...
> >
> > Olwen
> > ______________
> 
> Duck eggs rock!  The whites have some amazing protein quality greater than those
> of hen's eggs, which will rocket your meringues and angel cakes up to levels
> unknown.  Try it some time!

Mrs. Beeton specifically mentione duck eggs as a resource for better
custards than you can make with hen's eggs.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com