When dealing with different animal-sourced products, it's important to check if all options are created equal.
Cook’s Illustrated associate editor Andrea Geary separates a duck egg white into a bowl set on a scale during a test comparing the average weight of the components of a duck egg versus those of a standard large chicken egg.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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