I have been completely converted to duck eggs for cooking and baking--love that extra rich eggness. Buuuuuuuuuuuuuuut, I'm starting to wonder if maybe they are not the best-ever choice for merengues, angel food cake, etc.
My angel food cake was rubbery/tough. It was my first try and I used a vague (to me) recipe, so at first I figured I'd just messed it up. But as I was pulling out eggs to bring to room temp before whipping up an upside down cherry cake that requires whipped/folded egg whites I started wondering...
Do duck egg whites behave the same as chicken whites?
Anybody know or have guesses?