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patrickmaunder
patrickmaunder

goose egg creme anglaise

message posted 02-May-09 23:54:33
hi has any body ever made custard with goose eggs, got free supply and going to just try it out when start to get them. is there a conversion rate for using in baking or just weigh them out? any body else use other than, the normal chix eggs, apart from quail.
breadandcheese
breadandcheese
message posted 03-May-09 05:34:30
I've used ducks eggs before and they give a richer and darker yellow colour to the custard, but like hens eggs they may vary from duck to duck. Goose, no, but I'd be inclined to just experiment or weight them as you might if using large eggs in a fixed recipe and adjust the quantity as you go. Let us know how you get on!
patrickmaunder
patrickmaunder
message posted 06-May-09 01:34:17
no worries, keep you posted, finally found a veg supplier who deals with farmers direct been a nightmare, bit of a tangent, but spent month looking for local honest veg supplier who deals with farmers and not wharehouses of shit at overinflated prices. bonzer and will deliver daily to middle of nowhere in north yorkshire dales.exI%
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breadandcheese
breadandcheese
message posted 06-May-09 07:57:10
yes direct sourcing is a big problem if you aren't taking by the palletload of sacks from a farmer - most of them are geared up to supply in very big quantities to wholesalers or supermarkets. Visiting farm shops is a luxury and ain't usually an option if you're running a kitchen and getting decent deliveries to the middle of nowhere a real pain in the butt. I grow a bit of my own, but its very limited and although it helps, you still end up paying for what sometimes is poor quality and flavour in mass farm output crops. Good luck tho!
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