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Duck Eggs: Good for Gluten Free Baking, Custards & Tea Eggs

January 8, 2014

Blog submitted by Nadine Naujoks

 

On my Grandparent’s farm in Perkasie, PA., Grandma raised geese and chickens. She sold or traded her eggs for butter, other goods and even money, her “egg money.”

 

She also carefully blew out the contents of the goose eggs and painted the intact shells and sold those, too. Grandma was amazing, there wasn’t anything artsy or crafty she couldn’t do and do excellently. Sewing, crocheting, knitting, quilting, cooking, putting up jams, jellies, vegetables and so much more. Grandma sewed and crocheted the majority of my Barbie’s clothes. When I was a hippy-era teen, she made me two wonderful warm ponchos from horse blankets that I still have and wear. The only thing she didn’t do was music - that was Grandpa’s milieu. He played piano, accordion and sang with various church and German groups.

 

Yes, I was raised on good free range eggs, long before that term “free range” meant anything, it was just the way everyone raised their poultry. I know a good egg when I see or taste it and commercially raised grocery store eggs are a very pale comparison.

 

But Grandma didn’t raise ducks and I’ve never had a duck egg, never heard of anyone having duck eggs except maybe in an exotic Asian restaurant. So I Googled duck eggs and here’s what I found:

 

Duck eggs are one of the hottest foodie trends in 2013. Evidently they are far superior to chicken eggs when it comes to nutrition, taste, making custards and creams and baking, especially when baking gluten free items. The added protein in the whites helps bind the gluten free ingredients better and cause the texture to be lighter, fluffier, and more like wheat based cakes and other baked goods.

 

Here in Polk County we are fortunate to have the Mill Spring Farm Store where Reda stocks local free range chicken, goose and duck and naturally chicken, goose and duck eggs. So next time I'm there I'm going to try some.

 

"Tea eggs," ask you to simmer the duck eggs for 8 or 10 minutes until hard-boiled, then carefully crack the shell without peeling it off and simmer them in tea for an hour. The result is a beautiful hard-cooked egg with a spider web design on the exterior. Thrill your guests with your favorite deviled egg recipe served up in Tea Eggs for your next party.

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