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 Post subject: cooking with duck eggs
PostPosted: Wed Jul 29, 2009 11:18 am 
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Champion Bird
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Joined: Tue Nov 18, 2008 3:13 pm
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Location: The Riverina, New South Wales
i know baking with duck eggs is supposed to give a better result, but better "how"? I made two different sponges with duck eggs and i was unhappy with both. One flopped horribly (i think this is becuase I overcooked it), and the other reminded me of week old bread... despite rising, it had a really course kind of texture, and wasnt light at all.

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PostPosted: Wed Jul 29, 2009 1:51 pm 
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Old Mother Goose
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Location: Forest Tasmania
hmmm not sure what you did wrong but my sponge cakes are better with duck eggs. I use duck eggs all the time in my baking and haven't had any failures with them.
You just have to remember that when it asks for one egg it's usually a 55g egg from chooks. A duck egg however averages around 70g. You have to compensate for this a bit..so if the recipe calls for two chook eggs..you use one duck egg depending on it's size. this is how I work it anyway.

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PostPosted: Wed Jul 29, 2009 1:56 pm 
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Champion Bird
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Location: The Riverina, New South Wales
my duck eggs are roughly 60gm, so i figured that wasnt much different to a chook egg. Ive been doing some reading today and i think the poor texture is to not whipping the whites correctly- i think i am over whipping. I also got a lighter texture with cornflour rather than plain flour, so im working on that. the ducks are having trouble keeping up with me at the moment, but my chicken egg attempt this morning didnt turn out too bad.

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PostPosted: Wed Jul 29, 2009 2:18 pm 
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Champion Bird
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Location: The Riverina, New South Wales
i think i just discovered my problem!

"Certain characteristics are present in just about any sponge cake recipe. For instance, you should never spray the pan with any kind of cooking spray or cooking oil. This is because the cake must be able to stick to the pan, so it can "grip" the pan and expand properly as it bakes. If the pan is slick, the cake will slide down and not expand the way you want it to."

I have been smothering the tin in cooking spray so it doesnt stick!

I wonder if it is excessive to cook 3 sponges in one day...

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PostPosted: Wed Jul 29, 2009 2:22 pm 
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Showy Hen
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Location: Esperance, WA
not excessive at all :yipee:

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PostPosted: Wed Jul 29, 2009 2:22 pm 
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Nifty Duck
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Location: Busselton, Western Australia
Make the ones that didnt tun out well into trifle ;D YUMMY!

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PostPosted: Wed Jul 29, 2009 2:55 pm 
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Old Mother Goose
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Yes there are a lot of tricks to cooking sponges. I have an old CWA cookbook and it explains how to prepare pans etc for cooking and failures it tells you what you may have done wrong.

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