- Oct 25, 2017
I'll make sure to report back, this ride has been fun so far. Thanks for the suggestions Dan Thunder, I'll be experimenting a lot over the weekend. And having a lot of eggs. No yolk about that ;)Duck eggs are great for baking as they have a higher protein level and more egg white than chicken eggs, I imagine goose eggs will be similar. I think the thicker shell means they last longer too.
I also like scrambled duck eggs. As they have a higher fat content they taste really rich but without the need for lots of butter. I personally don't bother frying them as I've found they can be pretty rubbery when cooked that way.
Never had (or seen!) a turkey egg in my life so I'd maybe try boiling or poaching one to start with to see what happens with the albumen.