Duck eggs ruin recipe

[Whitsr]

I'm frustrated. I've a weird reaction when baking with duck eggs. I've had a weird thing happen twice. I've successfully baked many things with ducks eggs but today, I baked banana bread and had this weird liquid separation happen. I also had the exact same reaction with brownies. Anyone know why?

 

[nuthatched]

Have They been frozen?

 

[BlessedChaosHomestead]

Wow. Odd. I’ve baked tons of banana bread with duck eggs. Haven’t seen that.

 

[Whitsr]

Have They been frozen?

They have not

 

[Whitsr]

Wow. Odd. I’ve baked tons of banana bread with duck eggs. Haven’t seen that.

It's so weird I would first think I measured wrong but I had the same reaction with brownies .. a liquid forming. Maybe it's the fat content?.

 

[TheRealTimShady]

It's so weird I would first think I measured wrong but I had the same reaction with brownies .. a liquid forming. Maybe it's the fat content?.

I’ve been a chef for over 20 years and all I can say is that baking is a bitch

It’s probably due to the fat content or protein content difference. Normal chicken egg size can mess with a baking recipe so who know what sort of issue you’ll run across with duck eggs.

Maybe that duck that week didn’t eat as well or something like that?

 

[The Golden Girl]

I’m a pastry chef with a flock of ducks and I’ll second what therealtimshady said! Baking’s a bitch! Did you sub out the egg quantity directly or did you measure your ingredients on a scale? Breaking up your eggs and whisking them thoroughly, then measuring the weight may help avoid this fat/protein separation issue. Or it may not (please refer to previous statement about baking). An average chicken egg is said to be about 50 grams, so two would give you 100g. Our average duck egg weighs about 90 grams, so two would give you 180; a significant difference! But I will say I have never seen that happen before.