Jamie Oliver - Baking With Duck Eggs
Jamie Oliver - Baking With Duck Eggs
Duck eggs make baked goods fluffier, moister and richer than chicken eggs.
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!
24 May '09
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