Did you know that duck eggs are really good for baking? I use them in my cakes whenever I’m lucky enough to get hold of some. Read on to find out why they perform better than chicken eggs. And if you’re interested in baking with goose eggs or turkey eggs, I’ve got some information about those too.
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Why Use Duck Eggs for Baking?
People keep asking me why I use duck eggs for baking. Well, when it came down to it, I knew that duck eggs were meant to be much better than chicken eggs, but didn’t exactly know why. Where did I pick this up? I couldn’t exactly say, it’s just something I seem to have always known.
As I was asked the question, however, I’ve had to think about it. Is it because the duck yolks seem to be much bigger in proportion to the egg whites? Cakes do seem to be a little richer, a little lighter. Am I imagining this? I think some investigation is called for.
It turns out I wasn’t far wrong, the yolks are larger and richer with a higher fat and nutrient content. To boot, duck eggs also have more protein in the white, which gives cakes a bit more structure and a higher rise. They have the added bonus of a longer shelf life as the shells are much thicker. For a complete nutritional comparison take a look at duck eggs vs chicken eggs.
Duck eggs come in various sizes. But as a general rule in recipes, you can swap one duck egg for a large hen’s egg. Likewise if a recipe calls for duck eggs and you can’t access any, just substitute large hens eggs instead.
Free Range Eggs
I’m very fussy about eggs and will only use eggs from poultry that are truly free ranging. And for preference I go for those that are raised organically (see Ingredients are the Key). I’m lucky enough to have several outlets for local organic eggs where I live and I’ve seen the birds scratching about more than happily on the farm where most of the ones I buy come from.
Bright yellow or orange yolks are what you need to look for. These are usually a sign that poultry have access to fresh grass. For further information about the benefits of eating products from grass-fed animals try reading Jo Robinson’s Pasture Perfect*.
Goose Eggs
If you find the concept of duck eggs novel and challenging, how about trying goose eggs? I’m sure I’m not alone in not realising for many years that you could even eat goose eggs. But you can and jolly delicious they are too. A fried or scrambled goose egg is the crème de la crème.
Goose eggs are the real business when it comes to baking too. The reason for this is much the same as for duck eggs, only more so. I bake with them whenever I can find them. But the goose egg season is short, so make the most of it whilst you can. Here in the UK it runs from March to June.
One goose egg roughly equates to three hens eggs.
Goose Egg Victoria Sandwich Cake
One of the best bakes you can make with them is a classic sponge or Victoria sandwich cake. For this you first weigh the egg, before cracking it. Then weigh equal amounts of flour, sugar and butter.
Other Goose Egg Bakes You Might Like
- Asparagus tarts with a pesto surprise
- Caramelised banana cake with peanut butter icing
- Chocolate Victoria sandwich with lime curd buttercream
- Lavender chocolate goose egg cake
- Nigella’s dense chocolate cake
- Passionfruit curd cake
- Simnel cake
- Willie’s cloud forest chocolate cake
Turkey Eggs
I haven’t managed to get hold of turkey eggs very often, but when I do I use them to bake cakes. Just like duck and goose eggs, they work splendidly in baking.
One Turkey egg roughly equates to one and a half medium hens eggs.
So far, I only have one recipe on Tin and Thyme where I’ve used turkey eggs. I think! It’s this recipe for roasted strawberry chocolate cupcakes.
Keep in Touch
Thanks for visiting Tin and Thyme. If you use duck eggs, goose eggs or turkey eggs in your baking, I’d love to hear about it in the comments below. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’re after more information about ingredients, I have some useful posts in my Ingredients category.
Choclette x
Credit: The top picture on this post comes courtesy of Walter Jeffries of Sugar Mountain Farm in Vermont.
Julie says
I recently made oatmeal banana cookies with duck eggs. It was so strange that the cookies turned green a day or 2 later, even though they were frozen. I have made this recipe with chicken eggs many times and they never turned green. The duck eggs were the only change in the recipe. Anyone else have a similar experience?
Choclette says
Now that is really weird. I use duck eggs a lot and I’ve never experienced anything like this. I’ve just googled “why did my cookies turn green?” and it does seem to be a thing. But it’s to do with using sunflower seeds, not duck eggs.
Henk Kooiman says
When I read this I really do miss those fresh eggs of my own chickens and ducks. In The Netherlands duck eggs are hard to find. People are not familiar with using them at all (anymore). They have a bad name for being a source of salmonella. I do not really like boiled duck eggs, but for baking they are excellent. Not only for cakes, but also for quiches and ‘frittata’.
Goose eggs are great for baking too. This season I had a reliable source of really fresh ones quite nearby. The owner keeps only 2 geese, each laying one egg every other day. He would text me when the eggs were ready to be collected. Relatively expensive, but totally worth it.
Choclette says
They aren’t really that common in the UK either Henk, I only have one source and the ducks have just gone off lay now, so I won’t get any for a few months. The same person also has geese, so I’m able to get a few goose eggs in the spring. They are fantastic for baking and make the best scrambled eggs too. Like you, I don’t like duck eggs on their own, but love them for baking.
Choclette says
Dharm – interesting that you don’t get duck eggs in Kuala Lumpur – surly there are ducks in Malaysia?
Dharm says
Duck eggs huh?!! How interesting. We dont get duck eggs over here but it’s such an interesting fact to know. Thanks for that!
Choclette says
Lisaiz – apologies for not responding to your comment before now, don’t know how I managed to miss it. I guess any chance of you seeing this is long gone, but just in case! Enjoyed looking at your blog – it’s always good to have another Sally Fallon fan – just hoping you will return to it.
Grazing Kate – I’m very envious of your chickens, it sounds like your eggs are fabulous. Cooking with an ostrich egg does sound fun – it must have been one enormous sponge! Duck eggs are as exciting as it’s got for me.
Thanks for voting for me on Dorset Cereals. If you’re not already on there, it’s worth getting yourself there – I do get the odd hit via that route.
Grazing Kate says
Oh, and I once made a Victoria Sponge with one ostrich egg – yep, just the one. It was great – and just felt so weird!
Grazing Kate says
Interested to read about your use of duck eggs – we have three chickens and usually get 3 eggs / day. Love ’em. The yolks are so sturdy and bright yellow that they are actually quite tricky to whisk up – they just want to stay in one piece.
A friend has just bought 3 ducks, so with any luck, I’ll be trying out some duck egg recipes soon!
I have voted for your blog in the Dorset Cereals comp.
Thanks so much for commenting on my blog – really trying hard to get it off the ground and amass some followers!
Best wishes
Kate
Lisaiz says
Yes – we bake with duck eggs, too! However, we started using duck eggs by pure luck. A vendor at a farmer’s market was selling duck eggs, and I asked about them out of curiosity. She mentioned the fact that she has several customers with sensitivities to chicken eggs, but that they have no trouble with her duck eggs. Well, both my daughters have a sensitivity to chicken eggs, so we gave duck eggs a try. Hooray – finally my daughters can enjoy yummy foods made with eggs, and as a bonus, the whole family is enjoying better baked goods! Unfortunately, I also discovered that I have to compete with local pastry chefs for available duck eggs. 🙂
You have some delicious recipes on your blog; I look forward to exploring some more here!