Duck eggs are perfect to use when making souffles because with their higher fat content, they make baked goods rise higher and taste richer than chicken eggs will.
You can convert any recipe from chicken to duck eggs when you remember that 2 duck eggs equal 3 chicken eggs. Or, whisk the duck eggs and measure out 3 tablespoons (2 ounces) of egg for each called for in your recipe.
For my souffle recipe, visit my blog:
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