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Now that my sister is has relocated from Portland, Oregon to Santa Rosa, California, I had to take her over to my favorite weekly Farmers Market. It operates every Wednesday - year round - rain or shine (how great is that). While we were there, I happened upon a farmer selling duck eggs, after asking a few questions, I decided to buy 6 and give them a try. When I got home I did a bit of quick research on the Internet and found that I could just cook them up like chicken eggs or add them to any baking recipe. In fact, I found that some pastry chefs prefer duck eggs because the whites of duck eggs have more protein than those of chicken eggs and they whip up higher when beaten. This creates more loft in cakes so you get a lighter, higher cake. The yolks are also richer so cakes may also be richer. Very interesting. When my kids got home from school I showed them the larger than usual eggs and cooked them up without telling them they were duck eggs. When we tasted them we all got a pleasant surprise. They were absolutely delicious!! I then revealed that we were actually eating! The funny thing is they tasted almost exactly like chicken eggs - just richer in texture and flavor - and because I bought them from the farmer directly they were sooooo fresh. If you've never had a fresh egg - you don't know what your missing. I cooked up the last one for my husband this morning so they are all gone now, but I am going to buy more next week and bake a cake!!
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