Thursday, 8 October 2015

Swan eggs

I am lucky to have had a good supply of duck eggs for a couple of years now. Apparently every duck egg I bake with is one less duck my colleague and her husband have to worry about, so I'm happy to take those worries off her and bake up a storm in spring time.

These are swan eggs rounded up from black swans. Like duck eggs, each swan egg consumed is one less chance of these birds overpopulating their habitat at this time of year. They are equivalent to about four chicken eggs, although some are bigger than others. I have only ever tasted them in baking so can't comment on their flavour.

Swan eggs with a chicken egg for comparison
Dad has entrusted me with two of the precious swan eggs he was given. He didn't say it outright but I know he expects me to practise baking his sister's famous swan egg sponge cake with them. Just one swan egg topped up with a couple of chicken eggs makes a big fluffy sponge and no-one does it better than my aunty. Her sponge cake is legendary in our whānau.

Swan eggs take quite a bit of cracking open. I have memories of Mum trying to break into one by dropping it on the back doorstep. Dad seems to think the edge of a knife and a granite bench will get me into these beauties.

Now that I have the goods, I need to work up the courage to tackle the sponge cake. I'm glad I have two eggs to experiment with, just in case the first sponge doesn't work out. As usual, photos will follow if I'm successful in my mission. Wish me luck!

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