Anyone ever try these recipes specifically with duck eggs? Most of the time I usually just swap one for one, but with loads of eggs wondering how much it would change the recipe. My duck eggs usually weight anywhere between 3 - 3.8 ounces for the single yolkers. Average is probably around 3.5 ounces.
nancyofnc Do you have a recipe for the canned lemon curd. That would be amazing. I'd love something that I could actually can. Maybe Martha was using duck eggs LOL they do whip higher than a chicken egg white. Duck eggs have less water in the whites.

K, I found a canned lemon curd recipe, here's the link incase anyone else wants it. I'll try it this week and post how it tastes

http://nchfp.uga.edu/how/can_02/lemon_curd.html
I'm not sure how I'm going to sub the duck eggs yet since they have a much larger yolk to white ratio than chicken. Hopefully I can work it out.

This just made my day, thanks!

Go to the NCHFP site and hit Search (on the left hand side) - Lemon Curd. The second one down on the displayed list is Canned Lemon Curd. It is a PDF file so I can't give you that URL. The site is NCHFP.uga.edu It is also under the How Do I? Can - Fruits and Fruit Products, and under How Do I? Freeze, Lemon Curd. It is the same recipe but different processes.

I also make Lime Curd for the freezer. It defrosts in 8-12 hours in the fridge and was perfect for serving to dinner guests when I had to be a work the whole day. Retired now, I put it in the fridge overnight and have it for breakfast with scones or with lunch/dinner on broiled salmon.
Nancy

Make aioli with the egg yolks and use the egg whites for meringue cookies.

nancyofnc actually they had a linkable page to the recipe. I'm going to try it tonight. It's finally nice out here today that I've been outside, but I want to make a few things tonight.
I'll look for a canned lime one too, never know might be one out there.

I'm also trying to find a recipe for canned pickled eggs. I know you are not supposed to can whole eggs so I doubt there is a recipe. Anyone know how they do it with the ones in the store. Only issue with duck eggs being pickled though is that they are huge and I already have some left in the fridge from when I did my pee wee chicken eggs.
I did use some eggs when I pressure canned my duck pate and didn't die from that so maybe I can do something similar, like a pureed meat paste? Ah, I dunno. Just trying to find things that could be stored away and canned.

Use the same recipe for canned Lemon Curd to make Lime Curd.

Don't try to pickle and can the duck eggs. They are too large. You can pickle chicken or quail eggs for the refrigerator but they have a short shelf life and are known to cause botulism because you can never be sure the brine has penetrated all the way through. The NCHFP has instructions for refrigerated pickled eggs, but I still would not try it, and I have been canning and preserving since 1975 and prefer to use the most current methods. You will find recipes all over the web, but why risk it? The pickled eggs in the store are preserved with commercial methods not available to the home canner.

You can dehydrate and then powder the scrambled eggs, but only if previously cooked without oil in a non-stick pan. They rehydrate 1:1 in water.
Nancy

Brazo de Mercedes, which is a jelly roll using merengue, and custard for the filling. Very simple to make and very delicious.
https://www.youtube.com/watch?v=ecs-hoBgAO0

sponge cake, angel food cake.

nancyofnc Pickled eggs in the fridge will last about 6 months. What I do to make sure the brine is the same throughout is take a toothpick and poke it right through the egg completly and pull it out the other side. It works like a charm. Same strong flavour through the whole egg. If you use a good canning vinegar the ph is low enough to prevent botulism. I think ph to prevent botulism is 4 point something, can't remember the exact number.
I don't think the size of the duck egg would matter for flavour, it would just be you'd have to eat it with a fork instead of a couple bites.

ianna never heard of that, I'll have to check it out, thank you.

I think you can freeze eggs, fwiw, for a year.

Just received a call from my child's teacher and looks like several teachers are going to take some for their classroom so that should get rid of at least a few dozen so I can catch up.

lovely, its a spanish, mexican and filipino recipe..

You can also impress your friends with a creme caramel which is so easy to do.. a recipe I have uses 8 large chicken eggs (so use the equivalent in duck eggs), 2 cups evaporated milk (adds more flavour), 1 cup of sugar. Mix thoroughly. Separately make the caramel in a pot, medium fire, using 1 cup sugar with a tiny amount of water. Let it caramelize to the point of a golden trickle colour. take it off the heat. Pour the sugar into a baking dish and start lining the bottom with this. Once lined, add the custard (and using a sieve to filter out bits). next, seal tight with tinfoil. In my case, I have a baking dish with a tight lid. Its important steam doesn't escape and its important that water does not enter the dish. Next, preheat the oven at 325 F. Bring in a baking tray and fill with water. Set the baking dish with the custard in the centre and let it cook for about 1 hour. In mycase, i test it with a knife and if it comes out clean its done. Let it sit to cool for a few minutes. Once cooled, take a knife and loosen it from the sides. The caramel will bubble up. At this point, take a dish with slightly raised edge, cover the baking dish, and in one quick motion, flip the dish and custard and caramel will come out. You can add vanilla as a flavouring to the custard if you wish. I prefer it to be plain.

another way to use the eggs is a baked french toast. I do not have the recipe with me at the moment but iessentailly you again line the bottom of a large pyrex dish with caramel. Then line it with cut up old sandwich bread, sandwiching cheddar cheese (I prefer Velveeta though) every other row or so. (Some add raisins but I don't like it.) then once the dish is filled with bread, I add the custard. Add a bit more cheese on top and bake the whole thing in a 350 F oven. Makes a yummy breakfast.

We will be eating creme caramel a bit later tonight, but we call it flan in these parts. Some things I make to use up eggs include crepes, popovers, and Dutch pancakes, in addition to many of those things mentioned above. Lucky you to have such abundance!

I agree with Nancy, I'd not try to can pickled eggs, it's not only a matter of the brine fully penetrating, the heat in the canning process needs to penetrate evenly to safely preserve them. Commercial canneries have equipment available that we do not have in home kitchens, and so can preserve things that we cannot safely preserve at home.

I do freeze eggs, stir them up with a pinch of salt and freeze two per muffin tin, so when I need two eggs, I pop a "puck" out of the bag, let it thaw and use it. They are fine for baking or scrambled eggs, but you can't freeze them whole, the yolks get rubbery.

When I have an abundance, which I do right now, I make pumpkin custard, which is basically pumpkin pie filling without the crust. I also make baked rice pudding or this nice bread from King Arthur Flour:

http://www.kingarthurflour.com/recipes/italian-easter-pie-recipe

Annie

same,, we call it flan too.

grainlady - I was under the impression that Salmonella was destroyed with the pasteurization process and also when eggs are fully cooked.
Nancy

grainlady_ks While our eggs could likely carry salmonella, I think it's pretty low since we always eat our fried eggs to dip and I make hollandaise sauce and we've never gotten sick. When we get super dirty eggs because the duck decides to drop it wherever those get used first or for boiled. We butcher all our own meat too, which some people would be worried about ecoli, but we know if there's been anything get on the meat because we've done it ourselves.

As far as the canned eggs, I'm not worried about the botulism. I looked up ph for botulism and it only has to be at 4.6 or lower. What I wouldn't know is how to keep the eggs from completely destroying. So I ended up boiling two dozen and have them chilled in the fridge. I'll put them in a brine today and just throw the last 4 chicken eggs on top to make room. No sense having a huge pickle jar in the fridge for 4 chicken eggs.

Thanks to everyone for all the great suggestions. I started doing up a few things last night and I'm hoping to get a few more done today, like the lemon curd.
So with the great suggestions you guys passed on and getting rid of a few dozen to the school teachers I should hopefully be at a manageable place. Of course on the weekend I'll be getting another two ducks though (one female) so more eggs to contend with. LOL Somehow in passing on eggs to the teachers I ended up agreeing to make a new home for one of the teacher's ducks.

I thought a few of you might appreciate this photo. Left to right would be what would classify as a jumbo Canadian grade chicken egg, next to that is the smaller duck eggs we get, next to that is a double yolker chicken egg (was 108 g or 3.8 ounces) and the last is a normal sized duck egg of our large ducks, same size as that double yolker chicken. FYI our female ducks are all the same age, some just lay huge eggs.

a regular thing my Mom used to have for breakfast was raw egg on hot rice.. Many other cultures from Koreans and Japanese do this. I of course can't stand it. However a hot garlicky chicken /egg drop soup is yummy. What about an Italian egg drop soup, (egg is mixed with salt/pepper/flour/parmesan cheese/parsley/nutmet and then dropped into soup using a colander so it looks like teardrops. Its yummy.

I can't do raw or even partially raw whites, reminds me of mucous.... blech! Love runny yolks though. Last year when we had a bottle calf he'd get a raw egg in every bottle of milk replacer. It is something farmers used to do back in the day. The yolk has lecithin in it and it firms the poop since milk replacer can make them have runny poop. The whites actually help boost immunity. Any illness that the hen may have come into contact with and created antibodies for is passed on in her eggs. Plus there is the excellent nutritional factor of eggs and extra protein for the calf. I was slightly doubtful when I read about it in some obscure article, but then I started researching it more and after trying it myself I was sold. I would do that for any bottle babies now that had to be on milk replacer instead of milk.

I will look into that Italian egg drop soup. It sounds interesting. Plus it has cheese so how can you go wrong?

I also might do a bird's nest meal (grated potatoe nest, cracked egg), haven't had that in quite a long time.

Had a delicious wrap for lunch with egg, avocado, ham, tomato, and lettuce. Was so good.

Editing to add, it wasn't every bottle the calf had, was one per day.

I made an awesome coconut pudding last night. The hubby and kids have been very happy with getting sweets all week long.

I still haven't made the lemon curd but have plans to get it done this weekend. I'm going to do up an extra batch for my dad since lemon meringue pie is his favorite. Thanks again nancyofnc for that idea.

I'm heading in to town today and will pick up some whipping cream, that should open up my options a little more. I still have too many eggs at this point since the teachers haven't let me know when they are getting them, but at least we only had 5 duck eggs yesterday so not as much to try and deal with. I think the ducks are dropping them all over outside since they are free range and I've been letting them out earlier. I'm getting there folks, I'm on the decline instead of increasing.

After I get my garden in I'll get back to selling the eggs and hopefully, not have to spend time everyday baking.

If you have the time, make kruschiki. They are wonderfully light and delish. We used to freeze the extra egg whites for when we wanted to have meringue.

Just a little bit of trivia.. back in the really dark old days, people used eggwhites to help make cement.. So if you do plan to make a castle........

ianna Thanks lol, I will keep that in mind. :)
We do have an excess of rocks here.... this summer's project?

I'm actually back to selling the eggs so we shouldn't have too much excess, hopefully.

Now your excess is taken care of, I have 8 dozen chicken eggs in the refrigerator. Now I'll be watching for those recipes that use lots of eggs, although they'll keep for months in the fridge...

Annie

I've got an obsessive desire to try coddled eggs....i don't need any fancy container, but i do have some very heavy vintage diner type mugs...crack an egg in each, add salt/pepper, chives, a bit of ham and cheese, pop in the wood stove covered with something? , (a small saucer)...back from a morning hike...we have a small fruit/granola/yogurt with early coffee...tiny cup, but after a hike i'm thinking an egg dish for brunch/lunch.

annie1992 At least chicken eggs don't seem to loose air as quickly as duck eggs. At least that's been my experience. We could never store that many in the fridge since it's usually pretty full. I normally just store mine on the counter unwashed until ready to use. If I remember correctly, in studies on chicken eggs they can stay "good" for 6 months at room temp as long as they are not washed. Of course this would be eggs that aren't really dirty or anything like that. I know with the duck eggs the yolks start to get flat more quickly than chicken, but they make excellent scrambled or boiled eggs then.

I was always told that if an egg floats it's bad. That's absolutely not true. If an egg floats it's just not a fresh egg and has lost enough moisture that the air pocket is larger, thus making the egg more buoyent. Chance for bacteria is higher because it is older, but it doesn't make it automatically bad.
For those unaware, older eggs are better for boiling than super fresh eggs. The older eggs (at least a week old) are usually easier to peel because they have a large air pocket.

I really should make a spot in my basement where it's naturally cooler and more humid to store the eggs. Then I also wouldn't be bothered by having dozens and dozens of both chicken and duck eggs just sitting there, taking up prime real estate.
I think I might actually do that today.

sleevendog (5a NY) Last year I saw a fantastic vintage peter rabbit egg coddler set but I am too cheap to bid much on anything. I've looked at every thrift shop since then and can never find them. I refuse to buy new though. I usually do a method in between a poach and a coddle. I do it in the frying pan and add just enough liquid to steam it. Turns out really lovely. Once in a while if I am feeling fancy I'll make a hollondaise sauce since my husband really likes it. So good with asparagus.

so that is what's that called.. 'coddled eggs'. I've seen it become popular on PINTEREST lately but they add peppers, onions, bacon, and then baked in muffin tins..

I really enjoy this egg discussion as Im learning something new. Ive noticed old egg baskets sold at vintage stores and thrift shops and always wondered how long eggs will keep without refrigeration. nowadays I get really worried when I leave eggs on the kitchen counter only for a few minutes.. I worry about salmonela..

But there was a BBC documentary about kitchens during WWII where the cook would place eggs in a tub of water to keep for long periods of time. I don't know how that was supposed to keep the eggs fresh. Rather risky I thought.

How about Cream Puffs?

Italian Cream Puffs with custard filling

ianna You can't keep North American grocery store bought eggs out on the counter for more than a few hours. I'm taking about farm fresh egg that have not been washed and still have the protective bloom on it.
Salmonella can be inside the egg even before it comes out of the chicken's vent. Supposidly it can live in a chicken's reproductive tract. However a chicken actually has to be infected with it for it to be passed on that way.

Once a fresh egg is washed any bacteria outside the shell can potentially enter the shell since the membrane is porous. It's believed water can force it in. That's why it's recommend to fully cook eggs. Personally I don't and we've thankfully never been sick. I like a runny yolk.

Pat BarnesYUm! That is all.

There is an old time method of preserving eggs called Water Glass. My mother in law used to do this during WWII when they kept chickens.

JoanEileen Very interesting. I decided to look more into it, since I had never heard that term before.

I found out that it was made using sodium silicate and then found the following info use with eggs, "
In Food preservation: Sodium silicate was also used as an egg preservation agent in the early 20th century with large success. When fresh eggs are immersed in it, bacteria which cause the eggs to spoil are kept out and water is kept in. Eggs can be kept fresh using this method for up to nine months."

That made me curious since I have silica gel in the house, sure enough it is made using sodium silicate. I won't be using it to preverse eggs but what a neat experiment that would be.

I do like runny eggs myself and don't like runny eggwhites. When I have eggs 'sunny side up' I baste the egg Spanish style by pouring hot oil over the egg. It cooks teh whites but leaves the eggyolk runny. I also like garlic eggs and for this, I fry garlic in the oil, remove it. and then fry the egg.

In Chinese preservation, the egg can be preserved in brine water creating salted eggs. They also have a method where its encased in a mud and rice husk mix to make century egg. Its a delicacy but not everyone will like it. The yolk turns green, the white turns tea coloured. I don't know this is done but its an interesting metallic flavour. Again, not to everyone's cup of tea.

I hate runny whites as well, yuck! I remember for my husband and my first anniversary we went away for the night. In the morning we had breakfast in the hotel restaurant. I asked for my eggs over easy. I always thought that was yolk runny, whites cook. When the eggs came and the whites were runny too I almost threw up. My husband laughed and had to explain to me that I like my eggs over-medium, that over easy is simply a quick flip and then out of the pan. I had never heard of such a thing. LOL He over course worked in a restaurant for many years so he knew all this. Needless to say, I've never ordered eggs over easy again.

Hmm I've never heard of overmedium. I should ask for it when I eat out.

We were at the Detroit car show one year and the following morning were eating breakfast at a diner before heading home.

I ordered my eggs over-easy as I always do. Ew, I couldn't begin to eat them, white spermy globs. I said they the whites were too runny for me, and she said "you must be from Canada. You want over-medium" That's what I got, and they were perfect!

FYI, my husband also makes the most amazing omlets ever thanks to working in that breakfast joint.

Jasdip Hmm maybe it is a Canadian thing. I'm Canadian, but then again so is dh and in the restaruant they were referred to as over medium. He worked at Golden Griddle.

Over-easy here, is perfect for me though. Whereabouts are you from LM3??

Ontario

That's great! So am I, and Chase.

Even the USDA is now saying that eggs keep for months. They keep longest if they are refrigerated, of course, but they can keep for a long time just sitting on the counter, if they are unwashed.

Unfortunately, the eggs in my fridge are all washed. It got rainy and muddy here and they were all pretty messy, so I just gave in and washed them and stuck them in the fridge. Amanda will take some, as will Ashley. We have a local retired pastor in his 90s that love 'em and he'll take a couple dozen. Mother will take a dozen, and then my overflow will be taken care of. Future eggs will reside in the back "root cellar", next to the potatoes and other vegetables being kept. I have a dozen hens and am getting 9 or 10 eggs a day, so soon I'll The Princess sell some at her roadside "market".

Annie

Just to touch on what Annie said above, if you buy farm fresh eggs though, don't put them in the fridge right away. You should wash them first and then store them in the fridge if you bought them unwashed. Most farms should wash them for you, but you never know. If you place them unwashed in your fridge and then take them out, the egg actually "sweats", which can allow the bacteria to enter that may have been on the outside of the egg.

littlemonkey, OMG I'm from Ontario too.

"There's no place like home"