Hello:

I was discussing a cake I've been asked to make for my supervisor's upcoming birthday with a friend, when she suggested that I use a duck egg in lieu of the the three chicken eggs that I normally use. I was told that a duck was larger, so I would only need the one, but would also make my cakes lighter and fluffier. I've never heard of this, so I'm asking all of you if this is true. Have any of you ever tried it, and if so was it really that much better?


Thanks in advance,


Kwyet.

Wish I could help but I have never tried duck eggs...no experience...

I had ducks quite some time ago.

The eggs are larger so you don't need as many, but I don't remember them making lighter cakes.

I used duck eggs in a carrot cake, but I used one duck egg for each chicken egg. I did not see any difference.....yes, the duck eggs are bigger, but I still used the same amount. As for the cake being lighter and fluffier, I did not notice that, however, it rose a little higher. I think it would be the same as using an extra large or a jumbo chicken egg.