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Baking with Duck Eggs

Duck Egg Sponge
Blueberry Muffins

Duck eggs make baked items so much fluffier than chicken eggs, you will be amazed. You substitute one duck egg per chicken egg in the recipe, even though the duck eggs are bigger. 

Duck eggs work best in baked goods like cinnamon buns and cakes. Duck eggs make waffles really fluffy, too. A duck egg yolk has more fat than a chicken egg and it’s white has more protein. This means the white builds a loftier structure when whipped and the extra fat makes the baked good richer. Fluffier and richer? Um, yeah! This, my friend, is how farm ladies win baking competitions. 

Duck eggs interestingly are lower in cholesterol than chicken eggs. They also have a longer shelf life because their shells are so much thicker. They are also a good addition to gluten free baking—what your baked good loses in structure by omitting gluten can be partially gained back with the denser albumen (egg white protein).

 

Duck Egg Sponge

INGREDIENTS

200g butter
200g castor sugar
1/2 heaped teaspoon baking powder
2 tablespoons milk
200g self-raising flour
4 duck eggs
pinch salt

METHOD

Cream butter and sugar. Gradually beat in the remainder of the ingredients.

Divide into two 8 inch greased sponge tins.

Bake in preheated 180C oven for approx. 40 mins until cake is spongy

Cool then fill with cream and jam. Enjoy.

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Blueberry Muffins With Duck Eggs

INGREDIENTS

225g soft margarine
275g caster sugar
1 tsp vanilla essence
2 duck eggs – beaten
300g self raising flour
225g blueberries – washed

METHOD

Cream the margarine and sugar together.

Beat in the eggs and vanilla essence.

Fold in the flour.

Stir in the blueberries until they are mixed into the mixture without getting mashed up.

Spoon mixture into muffin cases. Fills 12 cases. Or use grease proof paper cut to fit the muffin tray with some excess paper around the edges.

Place in the oven 180-200 degrees for about 30 minutes. Check after 15 minutes that not browning too much on top.

The muffins are ready when golden brown on top and when you place a knife in the muffin the knife comes out clean.

Remove from over and allow to cool a little still in the muffin trays and then place on a cooling rack.

Makes 12 muffins - ready to eat straight out of the over or cooled for later on.

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