Duck Eggs: Why They Are Superior for Baking and How to Use Them
TL;DR: Key Takeaways Duck eggs are 30–50% larger than chicken eggs and contain more fat, protein, and lecithin, key for richer baked goods. The higher albumin content creates fluffier, taller cakes, pastries, and breads with better structure. Duck eggs have a richer, creamier flavor that enhances custards, quiches, and pasta doughs. Duck eggs are not…
