Duck Eggs, the Best Kept Secret in Baking and Beyond…

I recently was looking at making a recipe that used a whole gambit of unusual ingredients. The main one was duck eggs. I had no idea what these would be like in taste or texture but was curious enough to add it to my grocery list. 

Now when I was at the store all they had was a dozen. However, my recipe only called for two! I though, well, I guess I’ll get to experiment with them well beyond my recipe…

When I got home from the store I did some reading about duck eggs.

  1. They will work everywhere chicken eggs will. There is no significant flavor difference, well sort of but it’s not what you think.
  2. Their shells are much thicker. This can make it tricky to crack but those who work with duck eggs regularly claim this thicker shell allows the egg to stay fresher longer.
  3. As for the flavor difference? Well, it starts with the fact that duck eggs are richer and smoother. This is partly due to the higher fat and cholesterol content. Now hold on, before you start getting all crazy that thats a bad thing know that there are many studies finding that the fats and cholesterol found in things like eggs are actually not bad for you. Since the preverbal jury is still out on it I would just say like anything else it’s all about moderation. Now for the exciting news… they are higher in protein and in omega-3’s! So you see it’s not that it tastes different as it’s just a richer flavor.
  4. Now for the fun stuff… Duck eggs are an Alkaline producing food as to a chicken egg that is an acid food. This is good news for anyone suffering from cancer as cancer cells cannot thrive in an alkaline environment.
  5. Lastly, duck eggs are GREAT for baking. Most experts say that they will make your cakes rise more and their cookies silkier and chewier due to the tiger fat content.
  6. Since duck eggs have a higher water content they can be harder to whip but are work the effort. This is where a stand mixer really comes in handy.

Now, for my own experience in working with them. I first tried a batch of eggnog, would that then be Duck Nog? When trying to crack them for the first time I was shocked how thick they were. It definitely takes some getting used to. Then when I went to separate them the whites clung together much stronger than chicken eggs. The whites when raw are almost totally transparent. The yolks are a much richer yellow.

dsc_0039dsc_0040When whipping the whites I noticed it did take a long time but as the information said it’s worth it! These whites ended up being pristine white, thick, and more volume then an chicken egg would have given me.

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End result? I loved the eggnog made with duck eggs! Much richer, creamier, smoother, So delicious! This will probably always be my go to for homemade eggnog.

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Next, was the microwave poaching technique. This worked really well, because the whites are so much firmer to begin with they held together much better all the while keeping the yolk nice and soft. With seeing how well the white held together I am actually considering trying to poach them on the stove and see if I can have any success with them.

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Lastly, it was onto my chocolate chip cookies. Yup, I actually put duck eggs in my famous cookies. Boy, was I happy I did! It made my cookies slightly chewier, slightly richer, and slightly softer. All in all it made for a better cookie experience if that was even possible.

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I do have a fair amount of chicken eggs still so I will be using those up but I am 99% sure that from now on duck eggs are the future for my egg purposes in my culinary adventures. I was just saying to my husband that I think duck eggs are the best kept secret in the culinary world!

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