Above is a photo of a carton of pasture raised, grade A duck eggs. Most people would ask why in the world would you want duck eggs? Actually, it is because we have a couple of family members who are allergic to chicken eggs and sometimes people with a chicken egg allergy can tolerate duck eggs since they are more alkaline than chicken eggs.
I was a little surprised by this but there is enough difference with these eggs to make them OK for some people with egg-related allergies. Before substituting duck eggs, you should check with a health professional to make sure it would be a safe food to try. In our case, duck eggs were one of the recommended foods. We were ecstatic because baking is very hard to do without eggs.
Where do you find duck eggs? I found them at a local farm, 180 Degree Farm. These are ducks fed an organic diet and though they were expensive compared to chicken eggs, they are great for an occasional treat for someone who can't eat regular eggs.
One thing you will notice about a duck egg -- they are equal to one and a half chicken eggs. Their shells are a big tougher and harder to crack, too. They have more protein so they are supposed to beat more stiffly than chicken eggs. There is a little more fat and the yolks are large. This all can make quite a difference in a recipe. I have read that because of this, some chefs prefer duck eggs for cakes because they give it more lift.
This is new territory for me. From now on, if you see some of recipes including duck eggs, you will know why. Again, before trying them, check with a health professional, but if you like eggs and can't eat them, or if you would love a light and airy cake, but must stay away from chicken eggs, this is worth a try.
By the way, when scrambled these eggs are so tasty I could hardly believe it. Definitely worth a try.
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