It seems like a long time ago I was anxiously waiting for fresh duck eggs for pastries and desserts. After that and before the fox I was able to gather eggs for the kitchen and some for hatching. I wasn’t sure if there would be a noticeable difference when using duck eggs verses chicken eggs. There is. I can see why some pastry chefs search out duck eggs. They add a subtle richness that isn’t there with chicken eggs.
I tried the eggs in different breads, challah and brioche both lent themselves quite nicely to the change. The recipe that exposed the richness of the change in egg was my Vanilla Honey Crème Brulee.
I made this toast for the first time last weekend. When I told Mike what it was his reaction was just what I expected.
“I know they called me Jasper Raisin Toast when I was little but I don’t think I actually like raisins in my toast.”
No surprise, most of my new recipes are met with this kind of excitement. It almost never goes to waste either. This was no exception. We prefer it toasted with extra butter and maybe a little bit of honey.