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Post by bluelacedredhead on Nov 8, 2010 17:11:24 GMT -5
Duck Egg Pancakes 1-1/2 cups AP Flour 3-1/2 tsp baking powder 1 tsp salt 1 Tbsp white sugar 1-1/4 cups milk 1 Duck egg, beaten 3 TBsp melted butter In a large bowl, sift dry ingredients. In another bowl, combine the milk, beaten egg and melted butter, whisking til well combined. Make a well in centre of the dry ingredients and pour milk mixture in. Stir until smooth. Heat a lightly oiled griddle over medium high heat. When droplets of water dance on the griddle it is hot enough for pancakes. Drop batter on griddle (by large spoonful or small measuring cup) for preferred size of pancake. Cook til brown on both sides and serve hot with butter and/or syrup Dandelion Syrup would be an eggcellent choice Nutritional Info for Duck Eggs: Duck eggs have high protein content which makes cakes rise high and stay that way. Their high fat content gives baked goods a richer taste and color. Use 1 duck egg for every 2 chicken eggs in a recipe. A duck egg contains about 130 calories; an extra large chicken egg contains about 80. Of the calories in a duck egg, about 86 are from mostly monounsaturated fat. One duck egg contains 205 percent of the daily value for cholesterol, 18 percent of the daily value for protein and 15 percent of the daily value for iron; 100 grams of duck egg contain more of the vitamins B6, B12 and A than the same amount of chicken egg.
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Post by bluelacedredhead on Nov 8, 2010 20:25:38 GMT -5
That's definitely something to look into. I know a few people with gluten sensitivites and many of the stores in this area stock alternative foodstuffs for them. I'll see what I can find How's this? Here's an Applesauce Pancake Recipe from the Celiac Society using Rice Flour and Gluten Free Baking Powder. Sounds moist and delicious to me. Substitute One Duck Egg for the 2 chicken eggs in the following recipe. www.csaceliacs.org/recipes3.php?id=16
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Post by flowerpower on Nov 9, 2010 9:02:58 GMT -5
I feel this thread was personally directed at me. lol I'll use duck eggs in cooking, but I never eat them fried or anything. I send duck eggs to my SIL's grandma. She is from China. She makes something similar to Hundred Year Old Eggs. Not something I'd eat. lol
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Post by bluelacedredhead on Nov 9, 2010 9:11:22 GMT -5
I feel this thread was personally directed at me. lol Yes, of course. I could have just emailed it to you. But then I got to thinking about how many folks we know online who have ducks and might also benefit from some info on how to use the eggs? I never had that opportunity once the durn Muscovies discovered the privacy and warmth of nesting underneath the henhouse that was built into a hill. AFter that, I only saw the thousands of ducklings when they came out to meet the world. No matter. We had lots of chicken, turkey and goose eggs at our disposal. And Muscovy a l'orange
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PVP
Tomatophile
head spellerer
Only an Amateur
Posts: 798
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Post by PVP on Nov 9, 2010 22:44:00 GMT -5
gack
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Post by flowerpower on Nov 10, 2010 9:53:25 GMT -5
I really have no idea how she "prepares" them. I try not to ask too many questions. As long as she just wants the eggs and not the whole duck, we'll be ok. She is 90 and speaks only Chinese. Cute as heck. My SIL is no help either. But I get the impression she pickles them.
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peppereater
Breeder in Training
TREE HUGGER
just tell me when to shut up
Posts: 230
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Post by peppereater on Nov 10, 2010 16:22:06 GMT -5
Just imagine being the first guy to eat a 100 year old egg. Telling your friends, "come on, it's really good! you just have to get past the smell, seriously, try one!"
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Post by rintintin on Nov 10, 2010 17:44:07 GMT -5
Fermenting works fine for cabbage, grapes, garlic, etc. Thank you very much, but I prefer my eggs FRESHER than a supermarket sells them. Aahrg!
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Post by bluelacedredhead on Nov 11, 2010 10:55:19 GMT -5
Regular pickled eggs.... I think I need to post my recipe for those as well. They even contain things from the garden...
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