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Be Still My Heart!
I ran over to Whole Foods today and look what I found!!!
From a distance I thought it was albino eggplant but then to my amazement I saw that it was an ostrich egg. Next my eyes took in the entire egg display. All eggs were set on rafia to ressemble nests and there they all were: quail eggs, pheasant eggs and most beloved of all: duck eggs.
I raised home with my cache and lost no time in frying up two of the pheasant eggs for an early lunch. They were flavorful but more delicate than chicken eggs with no "eggy" flavor. The bread is my new whole wheat sandwich bread recipe which I will be posting later this summer.
I just mixed up a small batch of pasta dough for dinner using just the yolks and a little heavy cream. No I don't have time for this but who knows how long this windfall will last.
Incidentall, duck egg yolks make THE most delicious cakes but don't use the white as they don't aerate well at all and the texture will be coarse.
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as often as possible!
Reply to this Posted by: Rose Levy Beranbaum | May 26, 2008 10:14 AM #
Duck egg carbonara.
Reply to this Posted by: Kate | May 25, 2008 2:24 PM #
Duck eggs Bleeeehhh! I find the extra tang of ammonia off putting. Turkey eggs though! Now there is some fine eating. We have a local farm that sells turkey eggs. I haven't tried cooking with them because we eat them before I have a chance to do anything with them.
Reply to this Posted by: gene Russell | May 13, 2008 4:06 PM #
Jeannette, I second that. All my whites are frozen, and whip superb.
Reply to this Posted by: Hector | May 13, 2008 1:18 PM #
Very interesting about the duck eggs used in cakes. I wonder if the cake tastes different from a cake made with chicken eggs? I have never eaten a duck's egg.
Reply to this Posted by: Rozanne | May 13, 2008 12:10 PM #
I have often read in cookery articles that whites of eggs whip up really well after freezing and last weekend I found this theory to be true! I had a number of whites in the freezer all labelled with the amounts in each carton and I took out one with 3 whites . I added just under 6 ozs. of caster sugar very slowly and they whipped up spectacularly!!! I made a huge strawberry Pavlova which went down very well with my family and made me feel good too.
Reply to this Posted by: Jeannette | May 13, 2008 8:25 AM #
Has anyone had any experience in using eggs after they have been frozen? I know you can freeze the whites and yolks separately or blend the egg and then freeze the result but I am curious if there is a texture difference after the freezing process. At this time of the year my ducks and geese lay volumes of eggs (far more than I can use)and the chickens are doing their part too.
Reply to this Posted by: Jim | May 13, 2008 8:19 AM #
Golly! Must visit Whole Foods. I want to try an ostrich egg!
Reply to this Posted by: Kitt | May 13, 2008 2:08 AM #
I loved the article.. i was thinking to try to get some interesting eggs for Passover.. are these available only at this time of year?
Reply to this Posted by: Cyndi | May 12, 2008 9:34 PM #
Matthew, just experiment, by replacing all eggs with all yolks, and by replacing some of the yolk with a small percentage of heavy cream.
For lasagna, and other home made fresh egg-based pasta, I've had best results when using bread flour or AP bleached. Durum semolina flour works, too, but it isn't my favorite.
In Italy, durum semolina flour is used for dry pasta that does not contain eggs (penne, rigattoni, spaguetti), the stuff most commonly found boxed in supermarkets in the USA. In Italy, non-semolina flour (0 or 00), unbleached flour (AP, bread, etc) is used for fresh pasta that contains eggs, like for lasagna, tagliatele, fresh fettucine, tortellini, ravioli.
There is a mis-conception in the USA, generally speaking, that the best pasta is done fresh and with eggs. Penne, spaguetti, etc, are best when done without eggs, and sold dried.
Reply to this Posted by: Hector | May 12, 2008 4:23 PM #
Hector, is the recipe published somewhere?
Reply to this Posted by: Matthew | May 12, 2008 2:52 PM #
OMG, and I was drooling for duck eggs when making your pasta dough recipe with cream!
Reply to this Posted by: Hector | May 12, 2008 2:25 PM #
Wow, what a beautiful display. That is interesting to hear about duck egg yolks. I see them often in my local Chinese market, but I have never tried them.
The bread looks delicious too. I will look forward to the recipe. I've made a few recipes from Peter Reinhart's new book and it has really changed my mind about whole wheat breads! If you ever have the time or inclination to post your pasta recipe, I would love to try it.
Reply to this Posted by: Matthew | May 12, 2008 2:01 PM #