Duck Eggs for Baking

Have you ever considered purchasing some Duck eggs for baking from Dalby Farm? Probably not right? In fact, I bet you didn’t even know it was an option.

Well for a long time my father didn’t much see the point in holding on to all the eggs that came from our ducks- not until I had something to say about it anyway!

One think you wouldn’t know about me is that I love to bake in my spare time. While I may not be the best savory cook, I am fearless when it comes to trying a new baked good recipe.

It should be no surprise to anybody who knows me that once I found out Duck eggs for baking were better to use than your average chicken egg- I wanted everyone to know about it too!

Why are they better?

First of all, as long as you’re getting fresh eggs right off a farm that treats the birds with respect- you’re already off to a great start. If the thought of using duck eggs doesn’t do much for you because of price (they are more expensive) or for whatever reason- I get it. But there may be a few points here that lead you to giving them a shot.

If you were to ask those who routinely use duck eggs, they’ll tell you they taste a lot better than a chicken egg. I can’t say either way- that’s for you to decide.

For one thing duck eggs are much bigger- about 20 grams in weight bigger (50 vs. 70).

Duck egg shells are also much thicker, and many say you can get away with keeping them in your fridge for longer. Most suggest, however, that you use them within a week or so. Though rumor has it, if your plans are to make a meringue, make sure your eggs are at least a week old.

If your recipe calls for more yolk than egg white- duck eggs are your best friend. Their yolks are way bigger than a chicken!

Nutrition

Here’s the part most people are curious about. What’s the deal with duck egg nutrition vs. chicken egg?

-There are a few more calories in Duck eggs (obviously- the size alone would indicate that!)

-There is higher protein in a duck egg.

-The vitamin and mineral content is higher in duck eggs.

-For better or worse they have a higher cholesterol content.

Why use Duck eggs for baking?

The higher fat content in duck eggs make cakes rise higher, give meringues more volume and stability.
You substitute one duck egg for every chicken egg (no more and no less) – and yet- the baked good WILL be more fluffy.
You’ll also have richer sweets because of the larger yolk.

If you are baking for someone who needs gluten free, they’ll be pleased to get some of the ‘body’ back in their baked goods that is lost without the gluten.

Give it a shot!

We won’t ALWAYS have duck eggs available for sale because the ladies only lay during certain points in the year. However, we will post on FB when we do. We will sell them by the half dozen.

Nana’s Pantry is full of great jams and preserves perfect for baking! Browse now!

Thanks for reading we hope you give it some thought <3