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Farm Eggs

Duck Eggs

The Baker's Secret

Ask any baker. The extra lecithin in a duck yolk holds an emulsion that a hen egg gives up on, and a sponge made with these rises visibly higher.

history_edu Origin & Heritage

From our Runner and Khaki Campbell flocks that forage the pond bunds every morning. Blue-white shells, thick and matte.

grass What It Eats

Pond foraging - snails, duckweed, insects - plus a grain ration.

agriculture How It Is Raised

From the Runner and Khaki Campbell flocks that work the pond bunds every morning.

favorite Why It Is Worth It

The extra lecithin in the yolk makes batters emulsify better and sponges rise higher. Also far higher in B12 and choline.

monitor_heart Nutrition

local_fire_department About 130 kcal per egg.

9 g per egg

Protein

9.6 g per egg

Fat

168% RDA per egg

Vitamin B12

Very high

Choline

checklist At a Glance

  • check_circle About 30% larger than a hen egg
  • check_circle Extra lecithin, superb for baking
  • check_circle Very high in B12 and choline
  • check_circle Thick shell, stays fresh longer

skillet Recipes

Duck Egg Sponge

schedule 50 min group One 8-inch cake

Ingredients

  • 3 duck eggs, at room temperature
  • 150 g caster sugar
  • 150 g flour
  • 150 g butter, softened
  • 1 tsp baking powder
  • 1 tsp vanilla

Method

  1. 1 Beat butter and sugar until pale and light - a full four minutes, not one.
  2. 2 Add the duck eggs one at a time, beating well between each.
  3. 3 Fold in flour and baking powder gently; do not beat once the flour is in.
  4. 4 Bake at 180 C for 30 to 35 minutes.
  5. 5 The extra lecithin in duck yolk holds the emulsion better, so this rises noticeably higher than the same recipe with hen eggs.

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