They are better for cake baking because of the stiffer texture, that's sure.
Careful you don't start another omelette thread!
Andrew Fildes (former duck herder)
afildes@xxxxxxxxxxxxx
www.soultheft.com
Author/Publisher:
The SLR Compendium:
revised edition -
http://blur.by/19Hb8or
The TLR Compendium
http://blur.by/1eDpqN7
On 02/03/2014, at 12:10 PM, ozlangur@xxxxxxxxx wrote:
>> We had Goose Eggs Benedict this morning for breakfast.
>
> I've heard that duck eggs are good for pavlova purportedly because of their
> higher fat content - makes for a richer flavour and thicker, gooier inner
> texture. I wonder how goose eggs would go?
--
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