Why choose Duck eggs?
Duck eggs have a higher nutritional value – the bright orange yolk is a sign of higher protein, more Omega 3’s and vitamins;
Duck eggs are an alkaline producing food – better for you all around! Chicken eggs are an acidic producing food;
Duck eggs are the egg of choice by chefs and bakers providing a taste that is unique, buttery and richer with more albumen making cakes and pastries fluffier – great for gluten free baking;
Duck eggs are 1 /1/2 to 2 times larger than a chicken egg, that means 1 duck egg to every 2 chicken eggs; you get more egg for your dollar and they stay fresh longer due to their thick shell;
Duck eggs are a healthier alternative and highly recommended; cook them slowly and slightly longer due to their size to avoid rubbery eggs
Often asked questions
1) Can you detect the difference in taste between duck eggs and chicken eggs?
If raised under the same conditions and fed the same feed, you would likely find very little difference in the flavours. However, duck eggs tend to taste richer because their yolks, are by volume, larger than chicken eggs.
2) How are duck eggs in baking?
Duck eggs are coveted by bakers perhaps because of the larger yolks of the duck eggs which makes cakes rise higher and taste lighter.
3) Can anyone eat duck eggs?
Some folks do have a sensitivity to chicken eggs, perhaps because of certain enzymes or because of the acidity found in them but as duck eggs are more alkaline and the same enzymes are not present, this may be a solution to these folks.
4) What’s up with the shell of a duck egg?
The shell of a duck egg is quite thick when compared to a chicken egg and they can have an almost porcelain-like quality to them, perhaps adding to their shelf-life.