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Christmas Egg Recipe - Yorkshire Pudding

December 17, 2018

Happy Holidays everyone! This time of the year is all about the food (and the presents, but a lot has to do with food) and here we have an idea for you to do with your holiday dinner.

Yorkshire pudding and popovers are timeless side dishes. For those not familiar with the dishes, both characteristically use chicken eggs, but Yorkshire is typically cooked in beef drippings in a pan while popovers are cooked in a buttered muffin tin. The true difference between the two is debatable as the batter is the same and you can use the fat drippings in a muffin tin and butter in a pan. Therefore, you can call this recipe whatever you like, but for us we’ll call it Yorkshire pudding.

Why are we even talking about this, you ask? Notice the mention of chicken eggs in the above paragraph? Well, what happens when we use duck eggs instead of chicken eggs? And instead of drippings from a beef roast, what about using duck fat?

We decided to give it a try.

When mixing the batter with the recipe below, I forgot to take into account that duck eggs are typically 33% bigger than chicken eggs. The original recipe called for 4 large eggs, so I used 4 duck eggs. Wanting to be economical, I decided to crack the eggs into my 2-cup measuring cup that already had 1 ½ cups milk in it. The eggs almost made the milk overflow!

Lesson learned.

What this also meant is that there was too much egg in the resulting batter, but the result was rather yummy. Much more eggy than what I know Yorkshire pudding to be, but it still tasted great at breakfast with some jam and hot chocolate.

If you make these with your duck eggs or even some duck fat, let us know! We would love to know how they come out.

~~~

Yorkshire Pudding with Duck Eggs

Ingredients

3-4 duck eggs (in case you want a more eggy texture, use 4)
1 ½ cups milk (I used 2%, but use whatever you are comfortable with)
½ teaspoon salt
1 ¼ cups flour
½ cup duck fat, butter, or veggie oil


Directions

Preheat oven to 425 degrees F. Mix the eggs, milk, flour, and salt well. Cover and refrigerate for 30 minutes.
Divide the fat, butter, or oil evenly in the wells of a 12-cup muffin tin. Place inside the preheated oven for 15 minutes or until it just starts to smoke.
If using a pan, use the whole ½ cup in the pan.
Quickly pour the batter into the wells ¾ of the way up and bake for 20 minutes. Do not open the oven door as it can cause the batter to deflate. (Do turn on the oven light if you have one. Watching these guys fluff up is fun!)
Once golden brown, serve immediately. (I made these the night before work and brought some to share with the office. They are not as good the next day, but still tasty.)