Farmstead Mixed Dozen (Duck & Chicken)
$9.00
🥚🦆 Farmstead Mixed Dozen
½ Chicken · ½ Duck (12 Eggs)
This is our most intentional egg offering.
The Farmstead Mixed Dozen brings together six chicken eggs and six duck eggs, hand-selected and packed into a single carton so you can experience the full range of what our farm produces.
Chicken eggs are reliable and versatile — perfect for everyday breakfasts, cooking, and consistency. Duck eggs are richer and more indulgent, with larger yolks, creamier whites, and a depth of flavor that shines in baking and special meals. Together, they create balance: practical and elevated, familiar and distinctive.
Every egg in this carton is collected by hand, handled carefully, and rotated for freshness. Shell colors vary naturally and may include brown, blue, white, or light blue depending on the bird. Nothing is dyed, altered, or standardized — this is real food from real animals.
Duck eggs alone often sell for nearly double the price of chicken eggs. This mixed dozen is intentionally priced to give you both without overcommitting to either.
Because duck eggs are produced in smaller quantities, this offering is released only when availability allows. You must be on our drop list to receive notification when it’s ready.
Honest food. Thoughtful variety. Exactly how farm-direct should feel.
Product Details
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Quantity: 12 eggs total
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6 chicken eggs
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6 duck eggs
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Shell Colors: Natural variation
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Collection: Hand-collected daily
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Availability: Limited drop releases
Price: $10 per dozen
This product is pick-up only, please do not order if you are unable to come pick up directly.
***You can also always message us on Instagram or Facebook and reserve them there and pay $9 cash per dozen instead.Â
Farm pickup only in Conway, PA. No shipping.
Text 412-491-9503 to coordinate your pickup time.
Availability: Late spring through early fall, when the ducks are laying reliably.
About this product
A seasonal mixed dozen: half duck eggs, half chicken eggs, all from pasture-raised birds at Bryant Creek Heights in Conway, Pennsylvania. Duck eggs run about seventy to ninety grams each versus fifty for a large chicken egg, with a much higher yolk-to-white ratio. This is the box for anyone who bakes seriously, makes fresh pasta, or has ever wondered what a real custard tastes like.
Ducks are seasonal layers. They ramp up in late spring, peak in summer, and slow in fall. That is why the mixed dozen appears and disappears from the site over the course of the year. We do not force lay with artificial lighting, so when the ducks decide the day is too short, they stop, and the mixed dozen goes off the menu until the next season.
Duck eggs behave differently in the kitchen than chicken eggs. The extra fat and protein in the yolk gives cakes lift, keeps pastry crusts tender for longer, and gives ice cream and custard a denser, silkier body. Chefs who work with them tend not to go back. The one place they underperform is meringues: the yolk fat carries over more easily into the white during separation, which can make whipping less reliable. For everything else, they are an upgrade.
As a rough conversion, two duck eggs equal about three chicken eggs by volume. In pasta dough, use them one for one and reduce liquid by a small amount to account for the higher solids. In pastry, one for one works cleanly. In scrambled eggs and omelettes, they cook up richer and denser: cook a little slower and pull them off the heat a moment earlier than you would chicken eggs.
The chicken half of the box is the same hand-collected Rhode Island Red and Easter Egger mix as our regular dozen: brown and blue-green shells, deep orange yolks. Everything is unwashed, uncoated, hand-collected daily, and cooled the same day.
Because duck eggs are seasonal, this listing goes on and off the site with the flock. If it says available now, order while it is. If it says sold out or is not on the site at all, join the notify list on this page and we will text you when the next batch is ready. Local pickup only at the farm at 1701 Sampson Street, Conway PA 15027.
Frequently asked
Do duck eggs taste ducky?
No. The flavor is a richer, more custardy version of a very good chicken egg. Anyone expecting a strong game flavor is surprised by how mild they are.
Can I bake with duck eggs the same way?
Yes, one for one in most recipes. Reduce liquid slightly in doughs to account for the higher yolk-to-white ratio. Avoid them for meringues where you need pristine whites.
When are duck eggs available?
Late spring through early fall, when day length is long enough that the ducks lay reliably. We do not force lay with artificial light, so winter production stops entirely.
How big are duck eggs compared to chicken eggs?
About seventy to ninety grams each, versus about fifty grams for a large chicken egg. Most of the extra weight is yolk.