Ok, I have checked online via google and read some stuff on here and while duck eggs are more protien and richer.... there doesnt seem to be anything different when using them for baking.... right? I made a package of brownies yesterday and decided to use our 1st 2 duck eggs since they are renowned for baking. Had to get the whisk out to mix since the yolks and whites were thicker than my chicken eggs. 1st, the brownies were really bubbly on top. Then when I cut them to feed to family, there consistency was thick and condensed like rubber, even looked odd. Both my boys tasted 1 bite and didnt like them, so we tossed the whole pan. Now, this is the package mix I always use..... only thing changed was using 2 fresh(pulled from nesting box Fri and Sat) duck eggs. Online says they can be used in place of chicken eggs and they should make the cakes, etc. lighter and fluffier and richer tasting. Is this true? Is there a trick for baking with duck eggs? Hints, tips?