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Duck eggs are larger than chicken eggs with richer, creamier yolks and more protein. Prized by bakers for fluffier results, they offer exceptional B12, choline, and selenium. Popular in Asian cuisines and among those with chicken egg allergies.
Duck eggs are 50% larger with bigger, richer yolks. They have more protein, fat, and nutrients per egg. The albumin (white) is more viscous, making fluffier baked goods.
Some people with chicken egg allergies can tolerate duck eggs due to different protein structures, but this varies. Always consult an allergist before trying.
Refrigerate up to 6 weeks (longer than chicken eggs due to thicker shells). Store pointed end down for freshness.
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