Duck eggs are more common in Thailand than here in New Zealand. A lot of
sweets (really sweet) are made of duck eggs and sugar. They are richer than
chicken eggs and the shell is also a little bit thicker so they stay fresh for
longer. Some say they smell a bit stronger than chicken eggs but I cannot smell
any difference (might have been my nose!)
I don’t come across duck eggs very often but my friend has acquired a flock
of ducks recently and she is kind enough to give me some of the eggs. I made
chocolate cake with one of them and the cake was fluffier.
Another thing duck eggs are much better than chicken eggs is when you make
salted eggs as they have firmer texture especially egg white so they will hold the shape well when cooked. Salted eggs in Thailand are always made with duck eggs. It’s my
first attempt in making salted eggs. I have put the rest of the duck eggs in
salted water and we will have to wait at least for 4 weeks before I know if it
works. If you do not see any post about them here in November, it means I fail miserably!
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