A.lenka
A question for connoisseurs ... Are chicken, quail and duck eggs different in baking (bread, pastries)?
I heard the opinion, for example, that baked goods with duck eggs are much tastier. Is this really true or a myth invented by someone?
Admin

The taste of a product is an individual matter and depends on our personal taste buds.

A.lenka
Does the type of egg affect the characteristics of the test? The content of a duck egg, for example, is denser than a chicken egg. If you add it to the dough instead of chicken - what changes in the dough (structure, plasticity, etc.) can you expect? Well, in the finished product, respectively.
Admin

I don't have a duck to lay duck eggs for me
If you have the opportunity, conduct an experiment and bake bread on different eggs, then you can understand the difference in the structure of the dough.

In principle, we do this: we throw all our "ideas" into the dough (up to pickles and sausages with salts) and look at the result and how it suits us.
If you don't like it, we feed the birds or let them eat crackers.
A.lenka
I tried to bake charlotte with duck eggs. I realized that she was different ... and baked differently. But ... I find it difficult to draw certain logical conclusions from my experience.
If someone has a desire to experiment, I can happily provide "experimental material" for these purposes. It is very interesting to me.

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