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About Our Pastured Duck Eggs

Comparison of egg yolks from pastured and 
conventionally produced eggs

Farm-fresh eggs with a rich smooth orange yolk, whether chicken eggs or duck eggs, will surprise you if you have only experienced the colorless and flavorless supermarket versions. The picture shows the difference between an egg from our pastured organic-fed ducks (left) and a conventionally produced egg (right).

Duck Eggs vs Chicken Eggs

What most people do not know is that duck eggs are far superior to chicken eggs, with the same taste and richer smoother consistency yet better than a chicken egg in many ways:

Ducks in pasture
  1. Duck eggs have twice the nutritional value of a chicken egg and stay fresher longer due to their thicker shell.
  2. Duck eggs are richer with more albumen, making cakes and pastries fluffier and richer.
  3. Duck eggs have more Omega 3 fatty acids... something you can actually see in the salted pickled eggs the Chinese love to eat. Omega 3 is thought to improve everything from brain health to healthy skin.
  4. Duck Eggs are an alkaline-producing food, one of the few foods that leave your body more alkaline which is a great benefit to cancer patients as cancer cells do not thrive in an alkaline environment. Chicken eggs are an acid food leaving your body more acid.

There is one reason why many people are afraid of trying a duck egg and that is that the yolk contains about a 1-day supply of cholesterol... which is not good for heart disease... well... this depends on what you believe about weight control and fat or cholesterol. We are only just beginning to understand the real effects of fat in our diet. In practice, we know that healthy active people who exercise need fat in their diet, otherwise their bodies would generate the cholesterol itself. So good (HDL) cholesterol is good and will stop your body from producing its own cholesterol. Your body needs to know how to process fat and get the energy benefits. If it forgets how to process fat or has easier sources of fast energy as from hydrocarbons then guess what, your body stores the fat as an energy source... hence your love handles are really stored energy.

All the above says there are great benefits from eating an egg a day... yolk and all. No YOLK - is not good advice - No Joke!

Egg Allergy Substitutes: One health benefit with duck eggs is that most people who are allergic to chicken eggs are able to eat duck eggs without allergic reactions.

Duck Eggs vs Chicken Eggs: Size

Duck nest

Duck eggs are quite large compared to chicken eggs, which makes them easily distinguishable. Another distinct difference is that the duck egg's shell is a lot tougher than a normal chicken egg's shell. Though that makes them a lot more difficult to crack, it is also supposed to provide them with a considerably longer shelf life. By long, I mean six weeks at maximum, if you keep them refrigerated.

The large size of the duck egg gives it a larger yoke to white ratio than a chicken egg. So if you want more yolk, duck eggs are what you should go for. With the larger size you definitely get more for your money, compared to a chicken egg!

Duck Eggs vs Chicken Eggs: Nutrition

6x the Vitamin D, 2x the Vitamin A, and 2x the cholesterol in duck eggs vs chicken eggs. Duck contains about 75% of the Vitamin E in chicken eggs. Duck eggs reportedly also have more Vitamin K2, Duck eggs also are higher in calories for the same weight quantity, probably due to it's slightly higher fat concentration. Also, keep in mind that the eggs of free-range, pastured animals generally have higher levels of vitamins and higher levels of omega-3 fatty acids. The yolks are darker, yellower, indicating a higher nutrient density.

Ducks eating sprouts

A 100 gm of duck egg will provide about 185 KCal of energy, compared to 149 KCal of energy provided by a chicken egg. Both types of eggs, match each other in terms of carbohydrate content, while the protein content is slightly higher in the duck eggs compared to chicken eggs. The mineral content of duck eggs is very similar. Both contain selenium, manganese, zinc, copper, potassium, sodium, phosphorus, calcium and iron. The duck eggs contain slightly higher amounts of all these minerals.

Same is the case with vitamin content in both of them. The vitamin content too is similar, but duck eggs have a higher amount of each one of them, which includes thiamin, niacin, riboflavin, pantothenic acid, folate, vitamin B6, vitamin D, vitamin E, vitamin A, vitamin B12 and retinol.

100 gm of duck eggs will have about 3.68 gm of saturated fat, compared to 3.1 gm in chicken eggs. The mono unsaturated fat content is about 50% more in duck eggs as against chicken eggs. The amino acid content profile is also similar for both eggs, but again duck eggs contain more of them. The amino acids included are threonine, isoleucine, trytophan, leucine, methionine, lysine, cystine, tyrosine, phenylalanine, valine, serine, glycine, proline, aspartic acid, histidine, alanine, and arginine. The only minus point that duck eggs have is the considerably higher cholesterol content, compared to chicken eggs. 100 gm of duck eggs will contain 884 mg of cholesterol, compared to 425 mg in chicken eggs. That is why, people with history of heart disease should stay away from consuming duck eggs or moderate their intake.

Duck Eggs Vs Chicken Eggs: Taste & Utility

Ducks on pond

Duck eggs provide a taste that is different and tastier than chicken eggs according to most users. Individual tastes might vary, so it is best if you try one out to decide! Every thing that you do with a chicken egg, can be done with a duck egg. That includes scrambling them, poaching and baking. In fact, most expert bakers report that using duck eggs makes their cakes rise higher and provides them with excellent taste due to their high fat content. As the water content in duck eggs is lesser than chicken eggs, you need to be careful not to overcook them, which has a tendency to make them rubbery. The larger water content also makes the duck egg white harder to whip but they are worth the effort. Salted ducks eggs are a popular Chinese recipe that you might want to try out.

http://www.buzzle.com/articles/duck-eggs-vs-chicken-eggs.html

How to cook duck eggs?

Same as chicken eggs. Duck eggs more richer than chicken eggs, so it is very good for making cake, ice cream...

Recipe: Salted Duck Eggs

This is a Chinese recipe that preserves the eggs through pickling in a salted brine solution.

The brining process takes between 30 and 40 days, but once pickled, your salted duck eggs will remain fresh for up to one month in the refrigerator.

Use the salted duck eggs or yolks in recipes where required for a savory, salty addition.

For best results, use fresh duck eggs.

You'll need:

  • Gallon jar with lid
  • 5 cups water or 4 cups water and 1 cup rice wine
  • 1 cup sea salt
  • Whole dried chile peppers (optional)
  • Fresh duck eggs

Instructions:

  1. Combine the water, salt and a handful of the optional dried chile peppers in the gallon jar.
  2. Seal the jar and shake to combine the ingredients and dissolve the salt.
  3. Add duck eggs into the jar so the water still completely covers the eggs. Duck eggs vary in size based on the breed. Make sure the brine completely covers the eggs.
  4. Fill a Ziploc bag with dried beans and seal.
  5. Place the bag of beans into the jar to hold the raw duck eggs under the brine.
  6. Cover the jar with the lid and store at room temperature for 30 to 40 days or until the egg whites taste salty.
  7. Remove the bag of beans and the salted duck eggs. The salted duck eggs can be eaten as is or cooked. Store leftover salted eggs in the jar in the refrigerator for up to one month.
  8. Rinse the brine off the eggs. Optionally boil the duck eggs for 30 minutes. Cool and eat the duck eggs or use in recipes.

Nutrient Comparison - Duck Eggs vs Chicken Eggs

Duck Eggs
Chicken Eggs
Nutrients Units Per 100 Grams Nutrients Units Per 100 Grams
Proximates
Water g 70.83 Water g 75.33
Energy kcal 185 Energy kcal 149
Energy kj 776 Energy kj 623
Protein g 12.81 Protein g 12.49
Total lipid (fat) g 13.77 Total lipid (fat) g 10.02
Ash g 1.14 Ash g 0.94
Carbohydrate, by difference g 1.45 Carbohydrate, by difference g 1.22
Fiber, total dietary g 0.0 Fiber, total dietary g 0.0
Minerals
Calcium, Ca mg 64 Calcium, Ca mg 49
Iron, Fe mg 3.85 Iron, Fe mg 1.44
Magnesium, Mg mg 17 Magnesium, Mg mg 10
Phosphorus, P mg 220 Phosphorus, P mg 178
Potassium, K mg 222 Potassium, K mg 121
Sodium, Na mg 146 Sodium, Na mg 126
Zinc, Zn mg 1.41 Zinc, Zn mg 1.10
Copper, Cu mg 0.062 Copper, Cu mg 0.014
Manganese, Mn mg 0.038 Manganese, Mn mg 0.024
Selenium, Se mcg 36.4 Selenium, Se mcg 30.8
Vitamins
Vitamin C, total ascorbic acid mg 0.0 Vitamin C, total ascorbic acid mg  0.0
Thiamin mg 0.156 Thiamin mg 0.062 
Riboflavin mg 0.404 Riboflavin mg 0.508 
Niacin mg 0.200 Niacin mg 0.073 
Pantothenic acid mg 1.862 Pantothenic acid mg 1.255 
Vitamin B-6 mg 0.250 Vitamin B-6 mg 0.139 
Folate, total mcg 80 Folate, total mcg 47 
Folic acid mcg 0 Folic acid mcg
Folate, food mcg 80 Folate, food mcg 47 
Folate, DFE mcg_DFE 80 Folate, DFE mcg_DFE 47 
Vitamin B-12 mcg 5.40 Vitamin B-12 mcg  1.00
Vitamin A, IU IU 1328 Vitamin A, IU IU 635 
Retinol mcg 399 Retinol mcg 191 
Vitamin A, RAE mcg_RAE 399 Vitamin A, RAE mcg_RAE 191 
Vitamin D nl* nl* Vitamin D IU 52.000
Vitamin E mg_ATE 0.740 Vitamin E mg_ATE  1.050
Lipids
Fatty acids, total saturated g 3.681 Fatty acids, total saturated g 3.100
4:0 g 0.000 4:0 g 0.000 
6:0 g 0.000 6:0 g 0.000 
8:0 g 0.000 8:0 g 0.003 
10:0 g 0.000 10:0 g 0.003 
12:0 g 0.000 12:0 g 0.003 
14:0 g 0.000 14:0 g 0.034 
15:0 nl* nl* 15:0 g 0.004
16:0 g 2.996 16:0 g 2.226
17:0 nl* nl* 17:0 g 0.017
18:0 g 0.632 18:0 g 0.784 
20:0 nl* nl* 20:0 g 0.010
22:0 nl* nl* 22:0 g 0.012
24:0 nl* nl* 24:0 g 0.003
Fatty acids, total monounsaturated g 6.525 Fatty acids, total monounsaturated g 3.809
14:1 nl* nl* 14:1 g 0.008
16:1 undifferentiated g 0.441 16:1 undifferentiated g 0.298
18:1 undifferentiated g 6.084 18:1 undifferentiated g 3.473 
20:1 g 0.000 20:1 g 0.028 
22:1 undifferentiated g 0.000 22:1 undifferentiated g 0.003 
Fatty acids, total polyunsaturated g 1.223 Fatty acids, total polyunsaturated g 1.364 
18:2 undifferentiated g 0.558 18:2 undifferentiated g 1.148 
18:3 undifferentiated g 0.102 18:3 undifferentiated g 0.033 
18:4 g 0.000 18:4 g  0.000
20:4 undifferentiated g 0.319 20:4 undifferentiated g 0.142 
20:5 n-3 g 0.000 20:5 n-3 g 0.004 
22:5 n-3 g 0.000 22:5 n-3 g 0.000 
22:6 n-3 g 0.000 22:6 n-3 g 0.037
Cholesterol mg 884 Cholesterol mg 425 
Amino Acids
Tryptophan g 0.260 Tryptophan g 0.152
Threonine g 0.736 Threonine g 0.600
Isoleucine g 0.598 Isoleucine g 0.682
Leucine g 1.097 Leucine g 1.067
Lysine g 0.951 Lysine g 0.897 
Methionine g 0.576 Methionine g 0.390 
Cystine g 0.285 Cystine g 0.290 
Phenylalanine g 0.840 Phenylalanine g 0.664
Tyrosine g 0.613 Tyrosine g 0.510 
Valine g 0.885 Valine g 0.761 
Arginine g 0.765 Arginine g 0.749 
Histidine g 0.320 Histidine g 0.296 
Alanine g 0.631 Alanine g 0.696 
Aspartic acid g 0.777 Aspartic acid g 1.255 
Glutamic acid g 1.789 Glutamic acid g 1.633 
Glycine g 0.422 Glycine g 0.420 
Proline g 0.480 Proline g 0.498 
Serine g 0.963 Serine g  0.929
Other
Caffeine nl* nl* Tryptophan mg 0
Theobromine nl* nl* Threonine mg 0
USDA Nutrient Database for Standard Reference, Release 15 (August 2002) *nl = was not listed