Two quick tips for cooking with duck eggs
Have you noticed more duck eggs showing up at farmers’ markets and natural-foods stores and been curious to try them? We’ve been ex...
Photo by Annabelle Breakey
Have you noticed more duck eggs showing up at farmers’ markets and natural-foods stores and been curious to try them? We’ve been experimenting with them in the Sunset Test Kitchen, and came up with two quick tips for how to cook with duck eggs.
Tip #1: Try them in a cake like Powdered Sugar Pound Cake, one of our 50 all-time best Sunset Test Kitchen recipes. The duck eggs’ higher-fat, marigold yellow yolks create an extra-rich flavor and golden crumb.
Tip #2: Don’t make soufflé. It turns out the whites of duck eggs lack globulin, a protein necessary for foaming, so the whites don’t whip up as well as chicken eggs and soufflés come out dense, with a disappointing rise.
