[Sca-cooks] It's DUCKS ;-)

[Sue Clemenger]

Is it the extra protein that makes them, well, a little more rubbery/chewy?
I've not had them in baked goods, to my knowledge, but did eat the
occasional one, fried, for breakfast (as a teenager).  I do have a lingering
memory of a textural difference....
--Maire

----- Original Message -----
From: "Susan Fox" <selene at earthlink.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, September 04, 2006 10:13 PM
Subject: Re: [Sca-cooks] It's DUCKS ;-)


>
> >> Yum!  I love ducks' eggs-- much tastier than hens' eggs.
> >
> > Also recommended by Mrs. Beeton for the finest custards, IIRC.
> >
> > Adamantius
>
> And by friends of mine in this kingdom for baking cakes, particularly of
the
> angel cake variety, and meringues.  That extra protein goes a LONG way
> toward making them really tall and light.  I'd love to try duck egg-whites
> in the various cake icings, yumbo!  And what a deep golden mayonnaise and
> hollandaise they must make.
>
> I tend to like home-laid eggs anyway, from birds I can pet and love and
> whose diets are controllable by people I trust.  Sentimental silly I know.
> Wish I was there to help you do eggy things with them!
>
> Pet the ducks for me.
>
> Selene
>
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