(Prompted by an interesting radio show on ducks and duck eggs).
For general uses, in either an egg-only dish, or an egg-centric dish like a custard or quiche, can I use eggs other than chicken eggs?
Other than the obvious that the volume of the dish will vary, and perhaps the cooking time, can I make a fried quail egg on toast, or a duck egg quiche? Or for that matter, to echo another recent question, a soft-boiled ostrich egg - presumably with lots of dipping toast!
More or less, yes. Just know that eggs of different species have different "flavors." There may be some issues with substituting in dishes due to varying fat content of the yolks and such...
I've had duck and goose egg quiches. I've had fried quail eggs on toast. I have yet to try an ostrich or emu egg.
Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables. After it comes out of the oven, I find that the height is low (around 2cm) when I thought/expected it to be higher. I find it hard to know when it's actually 'cooked' as the egg parts are runny when it's in the oven, only solidifying when I take it out. How can I tell that the quiche is done?
I managed to pick up a couple of duck breasts that were on offer. I had a nice meal recently that included duck breast served on duck hash. The recipe for this meal involves jointing a whole duck, serving the breast on top of the hash in which the shredded duck leg meat is mixed with potato and onion. As I have 2 breasts and I only need one, so can I simply substitute a breast for the leg meat or will the breast have the wrong texture or other shortcoming?
liquid centre. The cake was actually cooked after a about 1 hour and 20 minutes. In other words, it took about 4 times longer to cook than the recipe says. Similarly, when I made fairy cakes...I haven't baked anything for over a decade. But the other day I decided to have a go at doing a Victoria sponge. As a result, I now have lots of questions. But I'll try to keep things focused. All... the flour, beat the eggs. Alternate between adding egg and adding flour until everything has been added. The recipe suggests cooking for 20 minutes at 180°C. A similar recipe for fairy cakes suggests
Duck livers fried in butter are my favorite "chef's snack". I sometimes opt for roast duck for dinner so I can have my 4:00 treat. I've recently found a source of same day slaughter duck livers in 1-2 pound quantities. This sounds like a great opportunity for a delicious appetizer. I'm thinking of a Chinese spoon presentation, but it needs something to make it special. Are there any classic presentations/pairings or other novel ideas?
. I have only encountered this kind of dish in Mediterranean recipes. Typical examples are moussaka, ratatouile, gyuvech (although I know variants of all of them which don't have the mixture). In Germany, they'll be called a type of Auflauf, but an Auflauf is not necessary made with this eggy type of liquid, and I haven't heard a German name for the liquid either. I wouldn't call it custard... the mixture for it. Edit I don't mean a word which describes the content of the thing (although such a word would be nice too, if it were used only for this type of liquid and not for other
Possible Duplicate: How long can I keep eggs in the refrigerator? I've got some eggs in a carton (regular Grade A eggs) in the refrigerator. The "sell by" date on them is October 2nd. Today is October 19th, so that's about two and a half weeks past. Generally, foods are good for a couple weeks past the sell by date, but how many weeks do I have before they aren't edible (spoil or generally get "the funk"). If I made french toast in the morning and used them, would they be good? I'm more concerned with 100% safety than them being 10% less awesome tasting after a certain time.
I dropped my carton of eggs when putting away groceries. The eggs were broken severely enough that the internal membrane ruptured and I had to remove them from their shells. I went ahead and used these eggs right away (changed dinner plans to quiche). If I just cracked the eggs into a bowl, covered and refrigerated it, how long would they last and still be safe to eat?
I have some good smoked cod roe that I want to create a breakfast dish with. I have no idea what to do with the cod roe though - I've never used it before. Do I slice it? Fry it? Spread it? Ideally it would be toast, fried eggs and the cod roe plus whatever else would go well to make a breakfast treat for my girlfriend (who's a chef so it has to be good :))
Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About half way through the heating process, the unsuccessful batch starts to separate. Once, I saved it by doing something magical to the temperature and stirring vigorously, but I don't know what I did. Every other time, Once it starts separating, it is a lost cause. I use the same pan, same stove, same wooden spoon to stir, and I think I am either using heat that is too high, or too low and too long. Help!