Origin & Heritage
From our Runner and Khaki Campbell flocks that forage the pond bunds every morning. Blue-white shells, thick and matte.
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.
What It Eats
Pond foraging - snails, duckweed, insects - plus a grain ration.
How It Is Raised
From the Runner and Khaki Campbell flocks that work the pond bunds every morning.
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.
Nutrition
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
At a Glance
- About 30% larger than a hen egg
- Extra lecithin, superb for baking
- Very high in B12 and choline
- Thick shell, stays fresh longer
Recipes
Duck Egg Sponge
50 min
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 Beat butter and sugar until pale and light - a full four minutes, not one.
- 2 Add the duck eggs one at a time, beating well between each.
- 3 Fold in flour and baking powder gently; do not beat once the flour is in.
- 4 Bake at 180 C for 30 to 35 minutes.
- 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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