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WHY DUCK EGGS?

1. Duck eggs stay fresher longer

Because duck eggs have a naturally thicker shell and inner membrane (most likely because wild ducks tend to lay their eggs next to water, so the shell needs to keep out moisture and mud), they will stay fresher, longer. 

2. Duck eggs are richer and creamier

Due to their much larger yolk and higher fat content, duck eggs are richer and creamier, and taste less watery than chicken eggs. 

The whites of duck eggs are super thick which makes for a great poached or fried egg.

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3. Duck eggs are more "eggy"

The taste of any type of egg does depend on the overall diet of the bird, but I find duck eggs to be more "eggy" and flavorful. Others have described the taste of a duck egg as "gamey". 

Ducks are great foragers if you can allow them some time on grass and will rival your chickens in how many insects, worms, slugs and bugs they will eat.

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4. Duck eggs contain more protein + "different" protein

Duck eggs contain more protein than chicken eggs - about 30% more - and it's a different protein, so those allergic to chicken eggs can often eat duck eggs and vice versa.

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5. Duck eggs are more nutrient-dense

Any bird allowed to free range or graze on pasture will lay eggs with more nutrients than caged birds.

But ounce for ounce, duck eggs contain more Omega-3, Vitamins A and D, fatty acids, choline, folate, and iron than chicken eggs. 

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6. Duck eggs are better for baking

Because duck eggs contain more fat and protein - and less water - and also have a higher yolk/white ratio than chicken eggs, they tend to produce fluffier cakes, higher meringues and souffles, lighter breads and cookies.

Duck eggs are just as versatile as chicken eggs for cooking and can be cooked and eaten any way you would cook chicken eggs. Just be sure not to overcook them. 

Their low water content can make them rubbery if they're fried or scrambled too long. Cook them just until the whites are no longer watery and you should be fine.