Duck eggs are about 30 percent larger than chicken eggs, with a bigger yolk-to-white ratio, more fat, more protein, and a richer flavor. They also make cakes and pastries rise higher and stay tender longer.
The size difference
A large chicken egg weighs about 50 grams. A duck egg averages 70 to 90 grams. Most of that extra weight is yolk.
Nutrition, side by side
Per egg, duck eggs contain roughly 30 percent more protein, 50 percent more fat, higher iron and vitamin B12, more omega-3s, and more cholesterol.
What they taste like
Richer, but not "ducky." The flavor is closer to a very high quality chicken egg with the volume turned up. The yolk is denser, almost custardy, and the white is a little stiffer when you cook it.
Where duck eggs shine
Where they are less ideal: light and airy meringues.
Substituting in recipes
A rough rule of thumb: 2 duck eggs equal 3 chicken eggs. You can go 1 for 1 in most cooking, but reduce liquid slightly to compensate for the higher solids.
When we have them
Duck eggs are seasonal at our farm. Join the farm list to be notified when they are available.
