This Fall, Make Pumpkin Pie With Duck Eggs And Taste The Difference - Tasting Table

"Loved for their ability to make any baked good more moist and rich, duck eggs are found in specialty grocery stores and farmers' markets alike. They are often larger than chicken eggs. And as a result, duck eggs will have a different ratio of yolk to white. This means they also have a higher fat content than chicken eggs, which makes custard creamier and silkier. Another bonus, depending on the recipe, is that duck eggs produce a brighter yellow color."

"In most cases, swapping one duck egg for one chicken egg will provide similar results. But when it comes to recipes that call for multiple eggs, you need to reduce the number of eggs due to the size difference. For example, in a recipe that calls for four chicken eggs, you may be okay with adjusting the recipe with three duck eggs."

Duck eggs are larger than chicken eggs and have a higher yolk-to-white ratio, producing greater fat content that makes custard creamier, silkier, and often brighter yellow. Duck eggs are available at specialty grocery stores and farmers' markets and add subtle decadence to baked goods like pumpkin pie. Eggs function as emulsifiers and provide structure to help desserts set. Substituting duck eggs is often close to one-to-one for single eggs, but recipes requiring multiple eggs usually need fewer duck eggs because of size differences. For precise pastry or weighed recipes, using a scale to measure egg weight is recommended.

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