Frequently Asked Questions
1. What is the difference between Ducks/Quails and Hens Eggs?
Each egg has its own special qualities and there is a tremendous difference in the flavour, and texture of these three eggs; each having qualities which are particularly suitable for certain recipes. Now that 'free to fly' quails, free-range ducks, and old fashioned hens eggs are so readily available in the supermarkets today, it is possible for everyone to enjoy the diversity of uses for the different eggs.
Firstly, very fresh free-range eggs from both ducks and chickens have deep yellow yolks and a rich complex flavour, with a dense white which holds its shape when broken into a pan. This is more noticeable in the old breeds of hens which have more stamina and lay fewer eggs than the modern hybrid chicken, which has the beneficial effect of putting the bird under less pressure and allowing it the time to lay a better quality egg. The colour of the yolk in both ducks' and chickens' eggs will vary with the time of year depending on how much vegetation is available for the birds to eat. Real free-range eggs are significantly higher in omega-3 fatty acids than eggs from birds in confinement and happy birds, whether ducks quails or hens, without doubt, lay better eggs.
Free-range ducks' eggs have a denser texture and richer flavour than free-range hens' eggs which is noticeable to people who have never eaten a ducks egg before, the yolk is deep orange, and they have a slightly higher fat content. Ducks' eggs have more albumen (protein in the white) than chickens' eggs, which gives them more structure when cooked. For this reason many people prefer ducks' eggs for baking: the extra protein creates additional loft in cakes, but some pastry chefs prefer not to use duck eggs for this reason. Ducks' eggs, without doubt, make the most superb Dundee and Rich Fruit cakes, sponges just keep rising and pavlovas no longer stick to the paper. Scrambled eggs and omelettes are very rich and a beautiful colour due to the large yolk, and they make wonderful ice cream. When fried, duck eggs set up firmer that chicken eggs and people who prefer a softer result should steam-fry them. The shells of duck eggs are much thicker than those of hen's eggs and are more impervious to water, so they are less likely to get damaged, and keep fresher for longer. Some people describe ducks' eggs as being slightly oily, but they are rich, and the flavour is a bit darker than that of a hens' egg which makes them quite delicious.
Quails' eggs on the other hand are soft and delicate and the yolk should be pale yellow. They have beautiful thin shells, each pattern and colour being unique to the bird which laid it. These little eggs are as incredible as the birds which lay them, as they can be used in a multitude of ways, from a handy snack, hard boiled in its shell, tucked into the corner of a lunch pack, or piled up in a bowl for guests to peel and dip into celery salt, to mini scotch eggs, decorating salads, hors oeuvres, curried, smoked - there's no limit! You can enjoy them at Claridges, served in halves, with the yolk removed and the white cup filled with caviar which is covered with a delicate sauce made from the yolk. They also make the most incredibly light sponge cakes simply using the equal weights recipe as you would do with hens' eggs.