Duck eggs stay fresher longer, due to their thicker shell. Duck eggs are richer, with more albumen, which makes cakes and other pastries fluffier. Duck eggs have more Omega-3 fatty acids. People who cannot eat chicken eggs, due to allergies, can often eat duck eggs.
The taste of a duck egg is a bit creamier and a bit richer than a chicken egg. Some people with chicken egg allergies even find they are able to eat duck eggs.
Duck eggs are bigger than normal chicken eggs. The egg white of a duck egg contains more protein(9 grams of protein with a duck egg; 6 grams for a chicken egg), and the yolk is larger in proportion to the egg white compared to a chicken egg. The larger yolk has a higher fat content, more healthy fats and even a little more cholesterol.
Duck eggs oftentimes have more Vitamin D, particularly if they are pasture-raised. Vitamin D supports bone health and skin, as well as mood. Ducks who roam around outside (also known as pasture-raised) are far more likely to have higher levels of vitamin D from sunlight.
Duck eggs may be higher in essential vitamins and minerals like thiamin, niacin, riboflavin, pantothenic acid, folate, vitamin B6, vitamin E, vitamin A, vitamin B12, and retinol.
Of course, the egg yolk quality and nutrition depends on what the duck eats. Ideally, ducks have access to the outside to eat plants and bugs, just like chickens, and their eggs will reflect this.
Duck Eggs Are a Baker’s Secret Ingredient
Do you bake? Duck egg whites will give you fluffier cakes, taller meringue peaks, and lighter cookies. The secret is in the higher protein content of duck egg whites which make them easier to cook with.