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Baking with Duck Eggs

Added by runwestierun | Sun 24 May 2009 @ 07:21

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Duck eggs make baked goods fluffier, moister and richer than chicken eggs.

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If you can get your hands on some fresh duck eggs, by all means grab some and take them home! Ducks generally only lay in the spring, so this is when you should look for them. There are some varieties that lay all year, though. Duck eggs make baked items so much fluffier than chicken eggs, you will be amazed. You substitute one duck egg per chicken egg in the recipe, even though the duck eggs are bigger.

Duck eggs work best in baked goods like cinnamon buns and cakes. Duck eggs make waffles really fluffy, too. A duck egg yolk has more fat than a chicken egg and it’s white has more protein. This means the white builds a loftier structure when whipped and the extra fat makes the baked good richer. Fluffier and richer? Um, yeah! This, my friend, is how old farm ladies win state fair baking competitions.

Duck eggs interestingly are lower in cholesterol than chicken eggs. They also have a longer shelf life because their shells are so much thicker. They are also a good addition to gluten free baking—what your baked good loses in structure by omitting gluten can be partially gained back with the denser albumen (egg white protein). Seriously, their only downside is availability. So keep your ears open for soft and distant quacking. And if you hear it, for Pete’s sake fire up your oven!

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4. by Dave and Claire on Sat 10 Sep 2011 @ 23:28

Hi there, we've just started using duck eggs and found them to be amazingly silky and smooth, especially for scrambled eggs! Not sue on the cholestorl levels though; most information points to them being much higher than hens eggs. However, they taste GREAT and they're free range and that's good enough for us! Cheers.

5. by Stephen on Sun 21 Aug 2011 @ 16:30

What else can i use them for besides baking? they taste funny

6. by hazey on Sun 14 Aug 2011 @ 19:08

Yes Jamie is right on the money... Ducks eggs are great for baking... Fluffier and richer, personally if a recipe states 4 large eggs I use 3 Duck eggs. This is because my ducks eggs are very large. I also have chicken eggs available all year round but choose my Duck eggs for baking every time. Keeping ducks with a pond has been one of the best things I have ever done and Geraldine is or best layer 1 egg every day never misses.

7. by Geri on Mon 16 May 2011 @ 22:55

hi, i'm reading everywhere that duck eggs are better for baking but when I've tried i get a flat dense cake, I don't have this problem with hens eggs- what am i doing wrong-? I'm desperate to be able to make use of my duck eggs. getting 3/4 per day and can't get anyone to take them off my hands!

8. by s lancaster on Sat 26 Mar 2011 @ 14:15

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