Here is a list of ideas for using duck eggs in baking and cooking.

• Making lemon curd.
• Baking cakes – blueberry muffins.
• Scrambling.
• Poaching.
• Making omelettes.
• Frying for a cooked breakfast or egg and chips.
• Pickled duck eggs.
• Making quiches.
• Hard Boiling for picnics and packed lunches.
• Soft boiled eggs and soldiers!
• Making pancakes.
• French toast.
• Egg Mayonnaise.
• Cornbread tastes great using duck eggs.
• Homemade cheesecake also tastes great using duck eggs.
• Deviled eggs.
• Scotch Eggs.

Let me know if you have any recipe suggestions you’d like to share then please leave a comment.

Hi Sara

Happy you liked the latest recipe, but your point is well taken about needing 10 people for Blueberry Baked French Toast. As you have lots of eggs at the moment, how about this great Custard Tart Recipe from chef, James Martin, a proud Yorkshire man who never fails to mention that at every possible opportunity although he has lived down south for many years. His deli in Winchester is on Countryside Connection and they have been members with us from the very beginning. When we lived in a small hamlet nearby we were often in Winchester, especially when showing visitors around and a stop at his deli was always a treat. I have used lots of his recipes over the years and always find them to be quite simple and always a success.

Now, all you need is someone to send in a recipe that will use the remaining 12 egg whites! Perhaps some easy meringues which are always easy to fall back on when left with lots of egg whites? I look forward to seeing what your readers come up with.

Enjoy!

Custard Tart By: James Martin From: James Martin: Sweet

Ingredients

• 250g ready-made sweet shortcrust pastry, (pâte sucrée)
• 750ml whipping cream
• 12 egg yolks
• 115g caster sugar
• 1/2 tsp ground allspice

Method

1. Preheat the oven to 200°C/gas 6.

2. Roll out the pastry and line a 30cm loose-bottomed flan tin, leaving any excess pastry to hang over the edge (do not trim until after the pastry has been cooked).

3. Line with greaseproof paper and fill with baking beans or rice. Bake for 8-10 minutes, then remove from the oven.

4. Remove the greaseproof paper and baking beans. Reduce the oven temperature to 150°C/gas 2.

5. Heat the cream in a saucepan without letting it boil.

6. In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick.

7. Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle.

8. Pour the mixture into the cooked pastry case. Sprinkle with the allspice.

9. Bake for 50 minutes or until the custard is set.

10. Remove from the oven, trim the edges carefully and allow to cool. Serve at room temperature.

So if you have any recipes using lots of eggs, egg yolks or egg whites then please send them in.

Click on the image below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.

Just a quick reminder to say that I will be featured on today’s UK Ready Steady Cook to be aired at 4.30pm till 5.15pm on BBC2 with my quail eggs.

Hope you can tune in to see what they cook up with my bag of goodies and the quail eggs produced on my farm.

Let me know if you catch it, I’d love to know what you think or if you have any recipes using quail eggs.

Duck eggs are great for:

• Making lemon curd.
• Baking cakes.
• Scrambling.
• Poaching.
• Making omelettes.
• Frying for a cooked breakfast or egg and chips.
• Making quiches.
• Hard Boiling for picnics and packed lunches.
• Soft boiled eggs and soldiers!
• Making pancakes.
• French toast.
• Cornbread tastes great using duck eggs.
• Homemade cheesecake also tastes great using duck eggs.
• Deviled eggs.

Let me know what you have used you duck eggs for and if you have any recipes you’d like to share then please leave a comment.

I bought this book at the weekend and we have already tried one of the recipes, duchess eggs which I’d never heard of but it’s worth trying.

Click on the image below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.

Favourite Egg Recipes (Favourite Recipes)

• Hard boil the quail eggs for 3 minutes.
• Leave to cool, then peel.

Great added to;

• Sausage Casserole
• Bolognaise
• Caesar Salad
• Kedgeree
• Cauliflower Cheese
• Tuna Pasta Bake
• Prawn Cocktail
• Boiled Peas
• Rice Salad

If you have any serving suggestions for hard boiled quail eggs or other quail egg recipes then please leave a comment.

Ingredients

• 1 and a half lb or 700g of fish (I like smoked mackeral)
• 3oz or 75g of butter
• 1 onion peeled and chopped
• 8 fl oz of long grain rice
• 1 pint cold water
• 1 teaspoon of curry powder
• 12 quail eggs hard boiled
• 1 tablespoon of lemon juice
• chopped parsley

Method

1. Hard boil the quail eggs for 3 minutes then leave to cool, peel and cut in half or chopped up.
2. Place the fish in a saucepan and cover with 1 pint of cold water and bring to the boil.
3. Add lid to fish pan and simmer gently for approximately 10 minutes.
4. Drain off the liquid into a measuring jug.
5. Place the fish in a oven proof dish and keep warm.
6. Peel and chop the onions.
7. Melt the butter in the empty fish pan and add the chopped onions and soften for about 5 minutes.
8. Stir in the curry powder.
9. Then stir in the rice and add 16fl oz of the fish cooking water.
10. Cover the pan and cook gently for 15 minutes until the rice grains are tender.
11. Remove the skins from the fish and flake the fish into small pieces.
12. Add the fish, quail eggs, parsley, lemon juice and 1 oz of butter.
13. Gently heat the pan for 5 minutes.
14. Serve the kedgeree on warmed plates.

Kedgeree can be served on it’s own, or as an alternative breakfast, or as a main meal with jacket potato, peas, salad or seasonal vegetables.

Ingredients

• One cauliflower
• One leek
• Equivalent of one pepper (assorted colours)
• 6 Mushrooms
• One onion
• Two rashers of bacon
• 6-8 quail egg hard boiled
• Cheese sauce
• Grated cheese

Cauliflower Cheese With Bacon And Quail Eggs

Method

1. Cut the cauliflower into pieces and boil in a pan until softened.
2. Boil the quail eggs for 3 minutes.
3. Peel and chop the leeks and onion and fry.
4. Cut the peppers and slice the mushrooms and add to frying pan.
5. Grill the bacon and then cut into pieces.
6. Let the quail eggs cool and then peel and cut in half.
7. Preheat the oven.
8. Add all the ingredients to an oven proof dish.
9. Pour the cheese sauce over the vegetable mix.
10. Grate some cheese over the top.
11. Warm in the oven until the cheese topping has melted.

This is excellent as a meal in itself or as an accompaniment to a main meal.

Boil the quail eggs for 1 and a half to 2 minutes until they are nearly hard boiled with a slightly runny yolk. Peel the eggs and chop into quarters and add to dish of boiled garden peas.

This is a tasty alternative to serving peas with a meal.