A Simple Switch Can Make a Huge Difference

A simple switch from hens eggs to duck eggs in your baking can make a huge difference to your results this Easter. A duck egg yolk has more fat than a chicken egg and it’s white has more protein. This means the white builds a loftier structure when whipped and the extra fat makes the baked food richer and stays moist for longer. The secret to fluffier and richer sponges is out.

From their translucent, ivory white eggshells to the light, creamy yolks, Clarence Court® duck eggs bring a new meaning to “go large” for recipes. Gladys May Duck eggs are made for exceptionally light baking and some people say once they have had duck eggs they never go back to hens. Don’t just take our word for it though….

Peggy Porschen: “The duck eggs make a sponge especially rich, creamy and smooth while fluffy and deliciously squishy and moist at the same time. They are just as easy to work with as chicken eggs but add an irresistible quality.” www.peggyporschen.com

Mark Hix: “Clarence Court Duck Eggs have large rich yolks, which help to produce excellent bouncy sponges with a beautiful golden colour.” www.hixsoho.co.uk

Fiona Cairns: “I have been using Clarence Court eggs for some time – but only the hens and quails eggs and hadn’t actually got around to trying the duck eggs in my cakes. What a revelation! I’m not sure why I had never used them before, I had always been aware that they were supposed to result in great, prize-winning cakes – now I know why! They result in a really amazingly light sponge. Although larger than a hen’s egg, I substituted one duck egg for one hen egg and baked. The extra fat in the yolk and the extra protein in the white result in a lighter, richer cake than you will achieve with hens’ eggs..www.fionacairns.com

Cake Boy, Eric Lanlard: “Duck eggs are great to use for baking – they are rich and will give volume to any cake mixture resulting in a lighter, more fluffier sponge.” www.cake-boy.co.uk