Duck!

Duck eggs… are worth finding.  Duck eggs are an excellent substitute for people with allergies to chicken eggs.

Ducks eggs have a very large yolk, compared to a chicken egg. The yolk is duck eggthicker, creamier, and richer.  The duck yolk does not taste very different from a chicken egg. They are delicious in sauces and custards.

The whites are much thicker than a chicken’s. Duck whites are almost “chalky” in flavor,  different than a chicken egg. They take some getting used to.

The upside is that the thickness is fantastic to whip up a the whites.  They make superior stiffly beaten egg whites (especially with a drop of lemon juice, or some tartar powder, which reacts to the proteins and will make an even stronger bond.)

They are sturdy egg whites.

Stiff, in fact, they hold the air so well, that if you are like me (and can’t bake for shit) and you want to make a sponge cake (from scratch) it’s amazing. It works like magic! (I have always had an issue with my chicken’s egg sponge cakes falling in the oven. I’m not a baker.)  Same for souffles which become so much easier with the superior, resilient foam.

Duck egg yolks make a creamy, rich Hollandaise Sauce.

Duck Egg Yolk Hollandaise Sauce

1 Tbsp. lemon juice
2 duck egg yolks
1 stick unsalted butter, melted*
Salt, fresh chopped chervil or tarragon (your choice) and freshly ground black pepper to taste

In a double boiler heat the water to a simmer (there will be small bubbles on the bottom and sides) mix the yolks and lemon juice (the lemon reacts to the egg proteins and helps them to bind together, lengthen and strengthen) and whisk.  Slowly, and I mean…just a little bit at a time whisk in the butter. Don’t add it too fast or the emulsion will not form and, the sauce will turn into little distasteful curd-like chunks. (Called ‘breaking’ the sauce.) So, take your time, and keep the egg yolks moving with the whisk. when all the melted butter is one with the egg yolk, add salt and pepper and the herb of your choice.

This sauce is delicious over poached eggs, a steak, over vegetables, over poached fish, over an omelette, over corned beef and a poached egg, as a dipping sauce for french fries… to name a few.

It is thicker and creamier than a sauce made with chicken’s eggs. If the sauce is too thick, and some ice water, at the end of the cooking, and stir until the desired consistency is achieved.

* home made ghee (or clarified butter) can also be used. It will make a thicker sauce, and may need to be thinned with a little ice water.

 

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