And the yolks are more yellow so good for some varieties of spongecake...
On 2 March 2014 11:28, Andrew Fildes <afildes@xxxxxxxxxxxxx> wrote:
> 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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