If you have a dozen duck eggs and a chicken egg recipe, a little translation goes a long way. Duck eggs are wonderful in baking, but they are not a one for one swap.
The differences that matter
The substitution rule
For most recipes, use **three duck eggs for every four large chicken eggs**. For recipes calling for one or two eggs, one duck egg for one chicken egg usually works fine, with slightly richer results.
Where duck eggs shine
**Custards, flan, and ice cream base.** Extra yolk means a silkier, more luxurious set with less cornstarch help.
**Pound cake and yellow cake.** Denser crumb, deeper color, better keeping quality.
**Brownies.** Fudgier, glossier top.
**Pasta dough.** Duck egg pasta is richer and golden. This may be the single best use.
**Sponge and angel food.** The whites whip to a very stable foam, though they take a bit longer to reach peaks.
Where to be careful
**Meringue.** It works, but it is fussier. Make sure the bowl is spotless and be patient.
**Delicate cookies.** The extra fat and protein can make a cookie cakey. Reduce liquid slightly or use one fewer egg than a straight swap suggests.
**Anything overworked.** Duck egg whites set firm. Do not overmix or you get a rubbery crumb.
Cooking, not just baking
Fried duck eggs have an enormous, bright yolk and firm white. Scrambled, cook them lower and slower than chicken eggs. Hard boiled, add a minute or two.
Getting duck eggs
Duck eggs are seasonal and produced in small numbers here. When they are available, they show up on the duck eggs page, sometimes as a mixed dozen with chicken eggs. Local pickup only, in Conway, PA.
