A completely unexpected joy of having my own eggs

[room onthebroom]

… Does anybody else dislike the word moist? I only use it when referring to cakes & even then it doesn't feel like a natural part of my vocabulary.

 

[trumpeting_angel]

That’s been a thing - people disliking the word “moist.” And bakers struggling to find a word that would work as well.

I can’t remember where else I’ve read it, but it’s been more than once. It never bothers me until I read it again!

 

[room onthebroom]

That’s been a thing - people disliking the word “moist.” And bakers struggling to find a word that would work as well.

I can’t remember where else I’ve read it, but it’s been more than once. It never bothers me until I read it again!

I've searched the English language for an alternative but nothing else works.

 

[so lucky]

I think moist is only an unappealing word when you're talking about people.

 

[room onthebroom]

I think moist is only an unappealing word when you're talking about people.

 

[IamRainey]

What makes a cake tender is fat and the air produced by leavening. What makes a cake moist is fat and the minimal amount of time to set the cake matrix, which is to say not over baking.

So... Do our homegrown fresh eggs have more fat? I dunno. I really don't. More flavor maybe. ... but not entirely sure there's enough flavor difference to emerge through things like vanilla or chocolate or sugar or butter in the batter. But, if those eggs have more fat they could make the cake more tender and/or moist. Otherwise, it's basically a matter of virtue or perceived results over actual results.

Sorry. That's just the science of baking.

 

[room onthebroom]

I think you’d better bake us all something to prove it... Preferably chocolate cake or some brownies.
All kidding aside, the duck eggs do have a larger yolk. I think that has a lot to do with it.

 

[Sunshine_Chick]

Years ago I would steal the muscovy duck eggs of the apartment complex I lived in and made the best pound cakes. Same recipe, but not the same results with my chicken eggs.

 

[IamRainey]

I think you’d better bake us all something to prove it... Preferably chocolate cake or some brownies.
All kidding aside, the duck eggs do have a larger yolk. I think that has a lot to do with it.

I've never baked -- or eaten -- duck eggs but if they have larger yolks then they have more fat. So, you're right! They would make a more tender and moist crumb.

A virtual cake is the best I can do. Thank goodness it's chocolate at least!

 

[BigBlueHen53]

Yummmmm. It's vitually delicious!