Duck Eggs for Baking – Better than Chicken Eggs?

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!


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.

Duck Eggs for Baking

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



Baking with Honey instead of Sugar

Baking with Honey

More and more I am reading about people swapping out traditional white sugar for honey- usually raw. If you’re anything like me, that probably sounds a little bit too daunting. After doing some research, incorporating honey over table sugar may be worth it.
Not only are the antioxidants a good reason to make the switch, but honey’s sweetness means you get to use less in your recipes!

Baking with Honey


Choose Your Flavor

If you’re looking for a potent and more sweeter flavor, experts seem to suggest purchasing a darker honey. Light honey will have a more subtle flavor.

Plan Ahead

Since honey is going to stick to your measuring cups, be sure to have some oil, egg whites or even water ready to use as lubricant. This will not only assist with getting the honey out, but it will ensure more accurate measurement.

You may also want to study the recipe before beginning so you know how much honey you’ll need. All recipes that call for 1 cup of sugar will translate into 1 cup of honey. Anything beyond a cup of white sugar will get more complex. It is said you should use around two-thirds as much honey to sugar- three-fourths if you’re baking a really sweet treat!

Adjusting the Recipe

We already mentioned you will work on the proper levels of honey to use based on how much sugar is called for. For every cup of honey used after the first, you will need to reduce the liquid ingredients measurements by 1/4 cup. Baking with Honey will almost always result in a very moist end result. Limiting the other liquid ingredients in relation to potentially excess honey will ensure a balanced cook.

Also, if baking soda is not already in the recipe, be sure to add 1/4 teaspoon to your batter for every cup of honey. It will cut the acidity of the honey.


Other than what’s described, you should be good to go! I know I will be giving it a try and will document the experience for a later post. Experts do suggest monitoring the cooking more than usual as it may brown faster. You want to give yourself time to adjust the temperatures if necessary.

What are your experiences baking with honey? I would love to hear the good, the bad and the delicious!