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Maybe you’ve watched cooking shows or seen recipes that specifically called for duck eggs. Or perhaps you’ve seen them in your grocery store or at a specialty market. And if you live on acreage, no doubt you’ve heard ducks quacking in your neighborhood. Furthermore, if you’ve ever been given these prized objects, you might already be familiar with cooking with duck eggs.
However, if you’ve never tried duck or duck eggs, you don’t know what you’re missing. The meat is delicious, and so are the eggs. Though there’s more to it than that. There are a lot of benefits to cooking with duck eggs, primarily for baking.
Cooking with Duck Eggs
Here are some more benefits to cooking with duck eggs:
- rich and fluffy pastries
- more protein than chicken eggs
- creamier and richer than chicken eggs
Due to the first three items on the list, duck eggs are usually sought after by chefs. The protein in duck eggs, particularly in the whites, tends to make fluffier and creamier custards and cream fillings. But also breads, cakes, and quick breads are better as well.
- duck yolks are bigger than chicken egg yolks
- ducks continue to lay even during hot and cold temperatures
This is important because chickens will have a down time during their molt. But they also won’t lay if the temperatures are on either extreme, too hot or too cold.
- and the last benefit is that some people have discovered that if they’re allergic to chicken eggs, they can eat duck eggs just fine
But if you just want to have eggs, you can do that too. Boil them, fry them, or scramble them, you can cook duck eggs the same as chicken eggs. However, if you’re baking with them and the sizes are different than chicken eggs, figure 2 duck eggs for 3 chicken eggs.
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