Duck eggs are having a moment, and for good reason. They are bigger, richer, and more forgiving than chicken eggs.
Farm-fresh eggs from a local Florida farm
If you bake or cook with any regularity, duck eggs are worth keeping in the fridge. Here is what makes them special and how to use them.
What makes duck eggs different
A duck egg has a larger yolk-to-white ratio than a chicken egg, which means more richness and more fat. The whites carry more protein, which is why bakers love them for taller cakes, silkier custards, and glossier pasta dough.
Are duck eggs better for you?
Duck eggs are nutrient dense, with more protein and healthy fats per egg than a typical chicken egg, along with more vitamin B12 and vitamin A. Some people with a chicken-egg sensitivity tolerate duck eggs, though you should always check with your doctor first.
How to cook with duck eggs
- Fry them like a chicken egg, but pull them a touch sooner since the rich yolk sets fast.
- Use them one-for-one in baking for a richer, moister crumb.
- Whisk them into custards, quiche, and creme brulee for extra silk.
- Scramble low and slow for the creamiest eggs you have ever had.
Why pasture-raised matters
Ducks raised on pasture, foraging for greens and bugs, lay eggs with deeper orange yolks and noticeably better flavor than confinement eggs. You can see it the moment you crack one.
Frequently asked questions
Do duck eggs taste gamey?
No. A fresh pasture-raised duck egg tastes like a richer, more buttery version of a chicken egg, not gamey at all.
How big is a duck egg compared to a chicken egg?
Roughly 50 percent larger, so two duck eggs go a long way in a recipe.
Try a dozen pasture-raised duck eggs or browse all farm-fresh eggs and dairy. Want variety? We also carry quail eggs and pasture-raised chicken eggs.
Baking with duck eggs
Bakers prize duck eggs for a reason. The extra protein in the whites builds more structure, which means taller sponge cakes, glossier meringues, and richer custards. The larger, fattier yolk adds moisture and a tender crumb to cookies and quick breads. Use them one-for-one for chicken eggs, and if a recipe calls for several eggs, you can often use slightly fewer duck eggs since each one is larger.
A baker’s tip
For the silkiest custard or creme brulee you have ever made, swap in duck eggs. The difference in richness is immediately obvious.
