Comments on: plain jane chocolate chip cookies http://www.passion4eating.com/2010/06/plain-jane-chocolate-chip-cookies/ eating outside the box Mon, 06 Feb 2012 15:32:30 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Kristen http://www.passion4eating.com/2010/06/plain-jane-chocolate-chip-cookies/#comment-950 Kristen Mon, 14 Jun 2010 16:41:51 +0000 http://www.passion4eating.com/?p=1543#comment-950 Hi Lori, Give the duck egg a try. I do not notice a difference in taste in baked goods. Looking forward to seeing you again at IFBC! I hope it is as much fun as last year :) Hi Lori, Give the duck egg a try. I do not notice a difference in taste in baked goods.

Looking forward to seeing you again at IFBC! I hope it is as much fun as last year :)

]]> By: Lori @ RecipeGirl http://www.passion4eating.com/2010/06/plain-jane-chocolate-chip-cookies/#comment-949 Lori @ RecipeGirl Sat, 12 Jun 2010 14:17:57 +0000 http://www.passion4eating.com/?p=1543#comment-949 Hmmm, duck egg. I'd like to try that. I see them at our Asian market all the time. Will I see you at IFBC this year? Hmmm, duck egg. I’d like to try that. I see them at our Asian market all the time.

Will I see you at IFBC this year?

]]> By: Kristen http://www.passion4eating.com/2010/06/plain-jane-chocolate-chip-cookies/#comment-947 Kristen Sun, 06 Jun 2010 16:22:13 +0000 http://www.passion4eating.com/?p=1543#comment-947 Nick, I use a duck egg, because I do not tolerate chicken eggs very well. That said duck eggs are fantastic in baked goods. Many great bakers use duck eggs, they have a higher protein content than a chicken egg. They have a much harder shell so they have a longer shelf-life. You can eat them as you would any other egg. They have less water than a chicken egg, and can get rubbery if over cooked, but have a bigger yolk if you like yolks! My family loves duck eggs so I use them frequently. Try them in your peanut butter cookies and see if you notice a difference. Thanks for the comment! Nick, I use a duck egg, because I do not tolerate chicken eggs very well. That said duck eggs are fantastic in baked goods. Many great bakers use duck eggs, they have a higher protein content than a chicken egg. They have a much harder shell so they have a longer shelf-life. You can eat them as you would any other egg. They have less water than a chicken egg, and can get rubbery if over cooked, but have a bigger yolk if you like yolks! My family loves duck eggs so I use them frequently. Try them in your peanut butter cookies and see if you notice a difference. Thanks for the comment!

]]> By: Kristen http://www.passion4eating.com/2010/06/plain-jane-chocolate-chip-cookies/#comment-946 Kristen Sun, 06 Jun 2010 16:12:30 +0000 http://www.passion4eating.com/?p=1543#comment-946 Joumana, I use spelt flour frequently. Even though it is still a kind of wheat, it is a different from the hybridized common wheat, it is an ancient grain. Many people can tolerate it better than today's common American wheat. I would be interested to know what kinds of wheat you have available where you live. In my area if you want a different variety you must go to a health food store. If you give it a try let me know what you think of the results. Joumana, I use spelt flour frequently. Even though it is still a kind of wheat, it is a different from the hybridized common wheat, it is an ancient grain. Many people can tolerate it better than today’s common American wheat. I would be interested to know what kinds of wheat you have available where you live. In my area if you want a different variety you must go to a health food store. If you give it a try let me know what you think of the results.

]]> By: Nick http://www.passion4eating.com/2010/06/plain-jane-chocolate-chip-cookies/#comment-945 Nick Sun, 06 Jun 2010 11:01:09 +0000 http://www.passion4eating.com/?p=1543#comment-945 I'm curious, why a duck egg? Do they work better? Taste better? Sounds intriguing! I’m curious, why a duck egg? Do they work better? Taste better? Sounds intriguing!

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