Duck Eggs...Why are they so good for baking?

Lolliegee

Songster
11 Years
Dec 8, 2008
331
6
131
Cottage Grove, OR
I keep seeing that duck eggs are the "baker's secret", but I haven't seen what exactly makes them that. I'm sure someone on this very knowledgeable forum will know, right?
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The consistency of the egg gives extra richness, lift and moistness to baked goods. The yolk is large and rich and the white is thick and dense.

I have made a simple bread pudding using ducks eggs and the pudding rose far above the pan like a souffle and as it cooled it dropped a bit and the moistness, texture and flavor was just so much better than using chicken eggs.
 
HUGE yolk, very firm white....both help the structure of baked goods.

It's almost a shame I gave up carbs, but I can't wait to try using the duck eggs in my almond meal pancake recipe.
 
Thanks Terrie for the explanation.

I can tell you all this. This morning, I baked my wife a Red Velvet cake for Valentines Day. I so wanted some duck eggs for the cake. Don't you know my girls came through for me. They had stopped for about a month. Got to love those ducks and their eggs.

And I can tell you that the cakes definately are better with duck eggs.
 
My appleyards have started laying. I have 6 eggs I plan to use for a pound cake. First I have incubators to clean up from all these hatches this week and 2 brooders to move from my kitchen table to a more suitable place on my side porch - then it's all about the baking! I also have 4 goose eggs to try something with.
 
Life is too short not to eat cake!

My health is too important to ruin it on cake. Now sugar-free cheesecake I CAN have...but hubby doesn't know how to make it so I have to do it myself!
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