Duck eggs have become an extremely popular item at farms and markets throughout the area.
But demand is quickly outpacing supply, says Mary Ellen Grueneberg of Greens Eggs and Ham near Leduc. And that makes getting your hands on duck eggs tricky. She hopes to change that later this year, though, as she and husband Andreas look to expand their farm from 10 to 90 acres.
QUITE THE PRODUCTION
At Moose Wood Acres near Thorhild, about 80 km north of Edmonton, Deb Krause and her family have a flock of free-range ducks that produce eggs; chefs and customers can see how they’re handled before they buy them. But the number of eggs produced at a time can be affected by many factors, including the season, the breed and stress from predators.
“Pastured outdoor birds that get to enjoy grass and sunshine are affected more by real life than a barn bird,” she says.
FULL OF FLAVOUR
While output may fluctuate, it’s all worth the effort when a duck egg hits the frying pan.
“The whites would be much firmer on a duck egg, and the yolk a lot creamier, even compared to a pastured chicken egg,” says Krause, who also uses duck eggs to make custards and meringues.
Last summer, local food blogger Lindsay Angelstad experimented with making a sponge cake with duck eggs. The result: A cake that was rich and creamy.
“It must be the yolks that give it a buttery taste, almost,” Angelstad said. “It’s definitely richer. I don’t know if you can achieve that with chicken eggs.”
BAKING BEHAVIOUR
Angelstad was also surprised at just how airy and fluffy the cake was, despite using just four ingredients.
“I’m used to throwing in butter and baking powder to add some bulk to [cakes] ,” she says. “They didn’t get very big and the texture is slightly different, but it is … very much a sponge cake in every sense of the word.”
Grueneberg chalks that up to the molecules in duck eggs, which are smaller than those in chicken eggs. “Everything you do is lighter, fluffier and creamier,” she says. “It’s just a really nice egg.”