The other day, I did TWO embarrassing things at the grocery store.
I hurried into our little health food store to grab just a few items. Reuben and the kids were in the car, so I needed to shop quickly.
When I made my way to the produce section, I heard a distinct chirping. Thinking a cricket must have somehow made its way into the vegetables, I continued with my shopping.
An older gentlemen came up to two ladies shopping next to me.
“Did a cricket get into the store?” he asked them with a smile.
I turned and said, “I know, right?!”
“It’s my hearing aid,” a young lady replied.
I cringed and moved on to the dairy section, hoping they hadn’t heard my response.
As I was checking out, I lifted a half-dozen carton of duck eggs out of my cart. To my horror, the package opened, spilling the eggs into my cart.
“Did any of them crack?” the young man at the register asked.
A couple of them had. But I was just going to purchase them anyway and use them up fast. But the young man grabbed me a new carton. I was grateful to him, but I still felt bad for dropping the eggs.
Until recently, I had never tried duck eggs. I hadn’t noticed them in any of our grocery stores and, to be honest, they kind of scared me. But after reading about how nutritious they were, I decided to be brave and give them a try. If you are lucky enough to find them at a local store, give them a go!
Today I’d like to share with you the difference between duck eggs and chicken eggs:
Duck eggs are about 1.3-1.4 times as big as a large chicken egg. The average duck egg is about 70 grams, whereas the average chicken egg is about 50 grams. I measured out a duck and chicken egg, and the duck egg was 1/4 cup + 2 teaspoons, and the chicken egg was a scant 1/4 cup.
Ounce for ounce, duck eggs contain more nutrients than chicken eggs. This is probably because they have a larger ratio of egg to yolk – the yolk is where all the good vitamins, minerals, and fats are stored. Duck eggs contain more Vitamin A, D, and B12, Folate, Calcium, Phosphorous, Potassium, and more! They also have a higher concentration of Omega-3 fatty acids.
Many sources agree that duck eggs have a stronger flavor than chicken eggs, and I would concur. Keep in mind that the only duck eggs I have ever tried were pasture-raised. In my experience, pastured eggs are tastier than grain-fed eggs. So I’m not sure if it’s just because the duck eggs were pastured, or if it’s the intrinsic duck flavor that makes them stronger tasting.
You can cook duck eggs just like you would a chicken egg. However, if you’re using it in a recipe, don’t substitute them at a 1:1 ratio. As I mentioned, duck eggs are larger. If a recipe calls for 4 chicken eggs, 3 duck eggs should be about the right amount.
I find that the whites of duck eggs are clearer than chicken eggs. Also, the shells of duck eggs are tougher.
Here are a few recipes that call for duck eggs:
Duck Ramen from Wild Greens and Sardines
Baked Duck Eggs from Bea’s Cookbook
Duck Egg Mayonnaise from Slim Palate
Poached Duck Egg with Asparagus, Ham and Mustard Dressing from Great British Chefs
Duck Egg Sponge Cake from BBC Good Food
Baked Duck Eggs from House and Garden Co.
Dukkah Deviled Eggs from The Bojon Gourmet
Duck Egg Salad from The Bojon Gourmet
Duck Egg Frittata with Peas and Beans from Jamie Oliver
Soft-Boiled Duck Egg with Bacon & Asparagus Soldiers from BBC Good Food