hard boiled duck eggs...any ideas
Have been hardboiling excess eggs from the hens, but run into a small problem when making egg salad.
How do you keep the eggs from sticking the shell when breaking the eggs. we lose a lot of egg white, and the salad is quite "yolky".
Not really a waterfowl issue but not sure where else to go.
The reason ''store bought'' eggs peel easily is that they're several weeks old. To peel your own fresh eggs, leave them on the counter for several days to a week rather than refrigerating them before boiling them. They won't spoil. Eggs were never put in the fridge before the 50s & the government became the food police. They were on the shelf in stores. An egg has to shrink down so that the ''white'' begins to pull away from the shell to peel easily.
As an aside, am I the only poultry keeper who doesn't like eggs? I've always kept the birds for their beauty, or sometimes for meat, but I've never liked eggs. I will use them in baking. To me, the smell of a hard boiled egg is as rank as a rotten egg. I can't even imagine eating one.
Thanks Evy for your response, that makes sense. The Mrs. is paranoid about salmonella, even though I rinse the eggs with Egg Washer Pro and then scrub with soap and warm water, shortly after collection. And Patrick you are missing out on some of the creamiest egg salad you'll ever have
As most of you guys know....I cook. I cook a lot. One of my specialties is hot pickled eggs. So, I peel A LOT of eggs. Let me tell you what works for me:
Use A LOT of salt in the water. I mean A LOT! Boil for the appropriate amount of time. Leave the eggs in the hot water and let them cool to room temp. Then peel. When peeling, use lukewarm water. Believe it or not, it makes a huge difference. You'll still have the occasional mess, but for the most part they'll peel well.
Duck eggs are the easiest. Since they are thicker, the shell rolls off easier...usually in one piece. Just smack it hard on the big end, and roll on hard surface. (after they have cooled). The shell should come right off.
If you have time...put them in the frig overnight. The cold will cause them to shrink in the shell.
A little bit of white vinegar in the water when boiling also helps. I did this with quail eggs as they are always hard to peel. I worried about being able to taste the vinegar, but they didn't absorb the taste.
Boil quail eggs in white vinegar and let them set for a while. The vinegar will disolve the outer shells and leave you with just the membrane to remove. No more peeling quail eggs....
So many good thoughts on boiled eggs. When making egg salad I just whack the egg with a table knife, break it in half then scoop the boiled egg from the shell with a spoon. We have a lot of bantam eggs and I keep boiled bantam eggs in the refrig. most of the time. They make great snacks... and my dogs love them as a treat. In fact... standard poodle likes to crack her own boiled egg and dig the contents out herself.
When I gather eggs I bring them into kitchen... set them on the counter... and it might be 2-3 days before I get to them to wash and put into cartons. Never had a problem. I don't sell eggs... if I did I might process them more quickly.
Patrick, no you aren't the only one. My family doesn't eat a lot of eggs. We go through about a dozen a month. What we do like is roast duck, and that's why I raise them. Plus bug patrol and because I like to watch them. I like their personalities and the way they look.
Mostly I use eggs to bake, but there is a limit to how many fattening things I can cook each week or my family would look like blimps.
I am going to have to ramp up my egg cooking as I get more eggs. I home cook for my dogs, so they are going to get eggs, and I hope to sell a few. Then some for hatch, but I can't hatch them all.
If I make a quiche, my family will eat it. I guess I am going to find out if they will eat quiche twice a month instead of once a year. The 10 egg pound cake, though, contains about a million calories, so that will still be just occasionally.
Taking deviled eggs to a pot luck is a good way to get rid a several dozen of them.
I have taken deviled eggs and a quiche to a pot luck dinner ay work on occasions. People loved it and asked me for the recipe. When I told them they were duck eggs you should have seen the look on their face. One guy wanted to buy them after that. He was not too well off financially so I would give him the fresh eggs. He loved them.
That doesn't say much for the Easter Bunny now.
Originally Posted by Patrick
Angela, so glad to see another hot pickled egg maker. I use the salt when cooking and peel with warm water also. I am wondering; do you put your eggs through a water bath to seal jars? I always just put hot brine over the eggs in jars and then my jars have to stay in the frige until they are gone (which doesn't take along time). Last week I pickled 9 dozen eggs so it took up quite a bit of space in my frige.
I put them in a steam bath for 10 minutes before sealing and let them sit unrefrigerated for at least 2 weeks before opening. After opening I keep them in the refrigerator until consumed. If you do not steam them you can keep them in refrigeratorfor up to two weeks.
Mine come out tasty but rather rubbery. Is there anything that can be done to lessen this?
The husband of a woman who worked at the food pantry where I donated chicken and duck eggs had worked in advertising. She told me that ads with egg photos were duck eggs because of their greater visual appeal.
A long time exhibitor I met long ago told me he had never, and would never, eat an egg. Then he looked at me in all seriousness and asked "Do you know where they come from?!". Me - I'm allergic to duck eggs, but not chicken or goose eggs.
I just made some egg salad and used the trick of keeping the eggs out a few days. They peeled great! Thanks for the tip.
I'm not sure what a steam bath is. Is it like a water bath with less water?
Originally Posted by azduckranch
I pretty much do what i guess you would call open kettle. No one has ever said they were rubbery. I peel the eggs quickly and then pour my boiling brine over them in the jars, put on hot lids and rings and let them sit on the counter until almost cool. the lids pull down but I don't trust it enought to leave out on the counter. I store them in the fridge for a long time. Most go out to our shop so I don't monitor how long they last. My guys won't even open them for 2-4 weeks so the taste sinks in. I know they have had some in the shop frige for several months. Probably not the safest way to do it but so far were all ok. I do can alot, so I know how to work fast and the proper procedures
I always wanted to prepare them some way to store them on the shelf, but was afraid theyd get rubbery. So I just keep on doing the same way.
Pickled eggs sound wonderful. I have a surplus of bantam eggs... right size for a snack. Would either of you be willing to share your pickled egg recipe?
Thanks in advance.
Hot Pickled Eggs courtesy of Emeril Legasse
2 dozen duck eggs
3 cups white vinegar
4 teaspoons salt
3 teaspoons cayenne pepper
6 garlic cloves
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves
2 bay leaves
2 fresh hot peppers
Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
Allow properly sealed jars to sit at least 2 weeks before eating.
A steam bath is like a canner. It is water in the bottom of a large pot with a basket or something to hold the containers above the water level. I keep the lids on loosely enough to let pressure out. Steam can get much hotter than 212°F. When the time is up I remove the containers and immediately seal the lids.
Thank you azduckranch.... I plan to make these today.
For this first time... I won't be sealing them in a jar, but rather putting them in a hot glass jar to store in the refrig. The recipe sounds very good. I have an abundance of bantam eggs, they should be just the right size for snacking.
I guess "balut" would be out of the question then? (lol)
Originally Posted by Patrick