Farmstead Duck Eggs - One Dozen

One full dozen duck eggs from the small flock at Bryant Creek Heights in Conway, Pennsylvania. The shells come in the classic duck egg range: cream white and soft pale blue, occasionally with a faint green cast. Each egg runs roughly seventy to ninety grams, compared with about fifty grams for a large chicken egg, and most of that extra weight is yolk.

Our ducks live on pasture with the rest of the birds. They forage, they get into every puddle on the place, and they lay when the days are long enough to support it. We do not use artificial lighting to force production, which is why this listing appears and disappears through the year rather than sitting on the site permanently.

In the kitchen, duck eggs are an upgrade almost everywhere. The higher fat and protein content in the yolk gives cakes noticeably more lift, keeps pastry tender longer, and turns custard and ice cream dense and silky. Fresh pasta made with duck eggs holds together beautifully and takes on a deeper yellow color. Fried, they set with a firmer white and a yolk that stays glossy. The one weak spot is meringue, where the extra yolk fat makes clean separation and reliable whipping harder.

For substitution, two duck eggs are about equal to three chicken eggs by volume. In most baking you can go one for one and pull back slightly on the liquid. In scrambles and omelettes, cook a little slower and pull them off the heat a moment early, because they set faster and richer than you expect.

Eggs are hand-collected daily, unwashed and uncoated, and cooled the same day. Because we only ever have a few dozen at a time, quantities on this listing are genuinely small and it sells out fast. Local pickup only at the farm at 1701 Sampson Street, Conway PA 15027. We text you after checkout to coordinate a pickup time.