Our fellow farmsteaders in South Pasadena have loads of duck eggs courtesy of their flock of over a dozen ducks. Jordanne takes full responsibility for turning them into urban quackers a couple years back when they dropped by our urban homestead one afternoon right after our first batch of baby ducks arrived back in 2003. The rest is duck-story!
The other day they dropped off a couple dozen figuring we have more contacts. So readers, if you are in the area and are interested in purchasing duck eggs contact us.
Of course, we fields lots of questions about using duck eggs. Here’s what Jordanne has to say on the matter:
In our baking experience here on the urban homestead we find that by using duck eggs our baked goods turn out very moist and fluffy (winning lots of great compliments like “what’s in these brownies?”).
Duck eggs also have more albumen (the protein in the white) than chicken eggs, which gives them more structure when cooked. For this reason, many people prefer duck eggs for baking: the extra protein creates additional loft in cakes.
Never eaten duck eggs? Duck eggs taste pretty much the same as chicken eggs. The eggs and yolks are larger and they have a richer nutrient level. They have a longer shelf life because the shells are thicker.
Many of those allergic to chicken eggs can often use duck eggs instead. Of course, if you have severe egg allergies, we suggest you consult your physician before using duck eggs.
Cooking with duck eggs doesn’t call for a major revision in technique. But there are differences: the yolks of duck eggs have more fat and the whites more protein than those of chicken eggs, and you need to take these differences into account when cooking. When fried, duck eggs set up firmer than chicken eggs (especially if they are very fresh) so you want to watch them carefully to avoid overcooking. Hard-cooked duck eggs are just like hard-cooked chicken eggs, only a bit richer. Because of the extra protein in the white, it is especially important not to overcook them. When beating eggwhites from duck eggs, it takes a bit more work to break the gel. As soon as they are frothy, however, they beat up fairly easily.
You can freely substitute duck eggs for chicken eggs in cakes, pies, cookies, custards, etc. Because the whites of duck eggs have more protein than those of chicken eggs, they will whip up higher when beaten and create more loft in cakes. This means lighter, higher cakes. But since the yolks are so rich, your cakes may also be richer with duck eggs.
HEALTH BENEFITS: Besides being great to bake with duck eggs are sought by cancer patients. Apparently, duck eggs are alkaline (basic), chicken eggs are acidic. Cancer cells don’t thrive in a basic environment, so some cancer patients adjust their body’s environment by eating alkaline foods like duck eggs. “