Fresh Hand Gathered Chicken & Duck Eggs For Your Table $5/dozen
No antibiotics or laying-lights for my happy little cage-free layers!
Those bossy little hens are out there right now happily clucking and scratching on the property while soaking up the fresh air. Each day they proudly lay one to three dozen eggs depending on the season. The eggs come in a variety of colors... some are brown, some white, some pink, and some duck hens give me coal black shelled eggs. Some girls just gotta show off :)
Email or call to order Eggs: ChiefChick@Mooseherder.com | (301) 678-3533
Check out my recipes page for some tasty ideas... I prefer the duck eggs over chicken for all around good for eating but they're egg-cellent for extra yummy baked goods and custards! Because the whites of duck eggs have more protein than chicken eggs, they will whip up higher when beaten and create more loft in cakes. This means lighter, higher cakes. But since the yolks are so rich, your cakes, cookies and custards will be even more delicious with duck eggs. Say it with me now: Omm Nom Nomm...
Those bossy little hens are out there right now happily clucking and scratching on the property while soaking up the fresh air. Each day they proudly lay one to three dozen eggs depending on the season. The eggs come in a variety of colors... some are brown, some white, some pink, and some duck hens give me coal black shelled eggs. Some girls just gotta show off :)
Email or call to order Eggs: ChiefChick@Mooseherder.com | (301) 678-3533
Check out my recipes page for some tasty ideas... I prefer the duck eggs over chicken for all around good for eating but they're egg-cellent for extra yummy baked goods and custards! Because the whites of duck eggs have more protein than chicken eggs, they will whip up higher when beaten and create more loft in cakes. This means lighter, higher cakes. But since the yolks are so rich, your cakes, cookies and custards will be even more delicious with duck eggs. Say it with me now: Omm Nom Nomm...
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A Healthy Dose of Egg Health Info: |
Nutritional Comparison of Duck and Chicken Eggs
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The following is excerpted from "Properties and Food Uses of Duck Eggs" by Rhodes, Adams, Bennett and Feeney of the University of Nebraska, 1960:
"The greater stability of Khaki Campbell duck eggs compared to chicken eggs is shown... Compared to refrigerated control eggs, duck eggs showed only small changes in white index, yolk index, or yolk height, even when stored for 7 days at 99 degrees. Chicken eggs, however, showed extensive changes. The results clearly show that no important differences between duck and chicken eggs were found and no off flavors were apparent after three months of refrigerated storage. The characteristics which were considered favorable to duck eggs were the greater stability to deterioration, the less pronounced chalazae, the reduced darkening around the yolks of boiled eggs, the reduced sulfur odor, and the lack of yellow color in the white. The duck egg white had very poor whipping properties* compared to chicken egg white. Nevertheless, the whipping properties and the angel-cake-baking characteristics were greatly improved by acidification of the duck egg white. This was easily achieved by the addition of 2 tablespoons of lemon juice to the one and one-half cups of duck egg white used in making angel cakes."
*Note: Ensure the whites are room temperature before beating. And if you don't have lemon juice handy you can add a bit of baking soda instead.
"The greater stability of Khaki Campbell duck eggs compared to chicken eggs is shown... Compared to refrigerated control eggs, duck eggs showed only small changes in white index, yolk index, or yolk height, even when stored for 7 days at 99 degrees. Chicken eggs, however, showed extensive changes. The results clearly show that no important differences between duck and chicken eggs were found and no off flavors were apparent after three months of refrigerated storage. The characteristics which were considered favorable to duck eggs were the greater stability to deterioration, the less pronounced chalazae, the reduced darkening around the yolks of boiled eggs, the reduced sulfur odor, and the lack of yellow color in the white. The duck egg white had very poor whipping properties* compared to chicken egg white. Nevertheless, the whipping properties and the angel-cake-baking characteristics were greatly improved by acidification of the duck egg white. This was easily achieved by the addition of 2 tablespoons of lemon juice to the one and one-half cups of duck egg white used in making angel cakes."
*Note: Ensure the whites are room temperature before beating. And if you don't have lemon juice handy you can add a bit of baking soda instead.
