Duck Eggs Belong in Your Baking, Not Your Breakfast

My daughter and son-in-law are moving off their farm and into a house in town. With that move comes a hard reality of small-scale farming, not everything can come with you. Their animals need a place to go, so I'm adopting some of their ducks and geese here at my farm.

That means a lot more duck eggs coming through my kitchen. I've noticed that when people try duck eggs for the first time, especially scrambled or fried for breakfast, the initial reaction is usually "these are weird" or just flat out "eww."

I get it. Duck eggs have a stronger, richer flavor and a texture that a lot of people describe as slippery or overly rich when fried or scrambled. Fair enough. But before you write off duck eggs entirely, or before you turn down a carton from a friend with a backyard flock, know this, duck eggs are some of the best eggs you can bake with.

Why Duck Eggs Work So Well in Baked Goods

The traits that make duck eggs a strange breakfast make them an asset in the oven. Duck eggs run about 35 to 40 percent bigger than chicken eggs, with a larger yolk that carries more fat and protein. That extra fat and protein gives cakes and quick breads a denser, moister crumb and helps them hold their structure and rise, which matters in something like banana bread.

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If a recipe calls for one chicken egg, one duck egg is usually a fine swap. Converting a recipe with several chicken eggs, use slightly fewer duck eggs, or weigh them for accuracy.

Banana Bread is the easiest place to start. This is the recipe I hand out most often when someone on the farm ends up with duck eggs and no idea what to do with them. It's simple, forgiving, and the banana flavor balances out the richness from the duck egg nicely.

Delicious Banana Bread

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Ingredients

• 1 duck egg + 1 regular chicken egg

• 1 cup mashed bananas or 3 medium bananas

• ½ cup vegetable oil

• 1 ½ cups white sugar

• ½ cup milk + 1 teaspoon vinegar, mixed together

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• Optional: ½ cup milk chocolate chips + ½ cup crushed Heath bars

A lot of banana bread recipes call for buttermilk, but this is my version of it. Mixing regular milk with vinegar and letting it sit for a few minutes gives you that same acidity, which is what the baking soda needs to react properly. You'll notice it thickens slightly, which is exactly what you want. Instructions

1. Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan.

2. In a large bowl, combine the eggs, mashed bananas, oil, sugar, and the milk-vinegar mixture. Mix until well combined.

3. In a separate bowl, whisk together the flour, baking soda, and salt.

4. Add the dry ingredients to the wet ingredients and stir just until moistened. 

5. If you're using them, fold in the chocolate chips and crushed Heath bars.

6. Pour the batter into your prepared loaf pans.

7. Bake for 40 minutes and check every 10 minutes until a toothpick inserted in the center comes out clean.
   

If you're adding the optional mix-ins, milk chocolate chips and Heath bars are the combination I keep coming back to. They melt into little pockets throughout the loaf and add just enough crunch without overpowering the banana. Check Out This Milk Chocolate Chips Check Out This Heath Candy Bits

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