Using up eggs, result!

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14 years 7 months ago #19938 by Andrea
Using up eggs, result! was created by Andrea
Duck Egg Custard! I made one with duck eggs and one with chook eggs. Definite difference in texture - the duck egg one is smoother and has a different sort of feel in the mouth. I used 12 pullets eggs in place of the 8 duck eggs.

Ingredients
  • 8 duck eggs
  • 5 cups milk
  • 1/2 tsp salt
  • 1 cup white sugar
  • 1/4 tsp or more nutmeg
  • 1-2 Tblsp vanilla extract

Directions
  • Thoroughly blend together eggs, sugar, and nutmeg
  • Scald milk and salt
  • slowly add hot milk to egg mixture, blending carefully
  • pour into 2 pie shells OR
  • a 2 liter casserole dish
  • sprinkle top with extra nutmeg if desired
  • Bake in preheated 175 degree oven for 1 hr
    Cool and serve. Keep in mind that the custard will continue to bake until cooled. This recipe is equally good using extra large chicken eggs; the difference being texture. Duck eggs make a more silken custard and will be slightly richer.

    I'm serving it with a blackberry couli - found a couple of punnets of blackberries from last summer in the freezer this AM!!

    I also made a huge frittata with the last of the over-wintered leeks and some chevre, to be eaten cold for a few brown bag lunches this week. Really delish.

    Andrea
    Oxford

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14 years 7 months ago #295042 by bridgierapa
Replied by bridgierapa on topic Using up eggs, result!
great thread - what the heck to do with all them eggs?

...never forget egg salad lol. we go through a lot of egg salad in summer now that eggs don't give you cholesterol any more!

... never forget bacon & egg pie either... put peas in it, sooo nice! baby peas best. (Pams baby peas are cheapest at my supermarket.)

... never forget sponge kisses! about 6 eggs per batch, put together with cream, make your friends green with jealousy at the next barbeque and nobody else will have brought them (and you hear these poignant, crumbly whispered 'my mother used to make these' comments from wistful, bewildered guys as they hoover them down which is quite gratifying :D)

... anyone else? oh don't forget pav! fat free! High Protein! :D

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14 years 7 months ago #295044 by bridgierapa
Replied by bridgierapa on topic Using up eggs, result!
oh and fluffy custard! or indeed any custard...

1 egg per person, 1 tsp cornflour per person (scant), vanilla to taste, sugar maybe 1 tsp per person? to taste. and milk.

mix together, bring to the boil. If want fluffy, separate eggs, whip whites, fold in at the end.

I make it with chocolate chips for chocky custard, or banana for banana custard. nicer than custard mix.

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14 years 7 months ago #295399 by Andrea1
Replied by Andrea1 on topic Using up eggs, result!
Fluffy custard - that sounds nice! I'm going to try that for afters tonight.

Oh, and what's a sponge kiss? Just whipped cream between little sponge cakes?

Cheers
Andrea
Oxford

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14 years 7 months ago #295555 by cantyguy
Replied by cantyguy on topic Using up eggs, result!
Andrea, when the kids were little all my ex used for baking were duck eggs, definately more fluffy.
Interestingly I have a friend who uses ostrich eggs for bacon & egg pies. I egg equals 12 chook eggs and the result is a pie that is light and kind of fluffy as if the eggs have been whipped. He makes huge pies in roasting dishes.

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14 years 7 months ago #296196 by bridgierapa
Replied by bridgierapa on topic Using up eggs, result!
Andrea yes - my recipe from memory takes 6 eggs. Just gorgeous.

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14 years 7 months ago #296260 by Andrea1
Replied by Andrea1 on topic Using up eggs, result!
We like to use the goose eggs for simple scrambles, just salt and pepper. They are so creamy, it's divine. Must be similar with the ostrich eggs, CG.

I mostly use duck eggs in baking too, really bakes up nice and light.

Cheers
Andrea
Oxford

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