This is the time of year where I end up with quite the inventory of duck eggs, with a demand that is far behind that of chicken eggs. Come late July, I can't guarantee my regular customers a full dozen due to the heat, so duck eggs really are seasonal.
I've been raising poultry for over 15 years and I've eaten a lot of eggs. Duck eggs are my go to with the exception of egg scrambles. Egg salad, baking, frittatas, deviled, poached, hard boiled, soft boiled, fried, random egg for random recipe, I'm choosing duck eggs. I've made 2 omelets in my life and they ended up scrambles so honestly I can't fairly compare. I forgot one: mayonnaise. Hands down, homemade mayonnaise calls for duck eggs. I've made mayo with chicken eggs and it was fine, but for smoothness and tang the duck egg has no equal- with the exception being the quail egg. However, the disadvantage with the quail egg is that you need about 4 to be equal to the duck egg. Maybe 5 actually.
Since I love eggs, I generally don't skimp in a recipe. If a recipe calls for 1 medium egg, I'll use a duck egg. A duck egg is generally larger and richer than a chicken egg, but I've yet to see something end up with too much egg. I looked into it, and here is why eggs get added to recipes so often:
A. Structure and Stability
Egg whites, high in protein, help provide structure and stability in batters and doughs.
They support the framework of baked goods, helping them hold their shape.
B. Moisture and Flavor
Eggs add necessary moisture to baked goods, preventing them from being dry.
Yolks contribute richness, depth of flavor, and a warm yellow color.
C. Emulsification
Yolks contain fat and lecithin, which act as natural emulsifiers.
This helps blend ingredients like oil and water into a smooth, consistent batter.
D. Leavening
Beaten egg whites, and sometimes whole eggs, can trap air, giving rise and lightness to baked items.
This natural aeration helps create fluffier textures in cakes, soufflés, and some breads.
E. Texture
Eggs contribute to a tender, smooth crumb and a cohesive texture in baked goods.
When combined with fats, eggs enhance softness and improve mouthfeel.
F. Shelf Life
The proteins in eggs help retain moisture, which can extend the freshness of baked items.
This can reduce staleness and preserve texture over time.
G. Why Some Recipes Use Eggs and Others Don’t
Recipes include eggs when structure, moisture, richness, or emulsification is needed.
Others may omit them when a lighter, crisper, or egg-free product is preferred.
Like oil or sugar, whether or not eggs are used depends on the desired outcome.
So in conclusion:
Eggs are multifunctional in baking, contributing to nearly every aspect of your final product. Understanding their roles helps you adapt recipes more confidently and experiment with intention.
During the next couple of months, you can expect to see some coupons for duck eggs. If you haven't had them before, I'm hoping you'll give them a try! Try adding one to your usual scramble recipe and see if you notice a difference. Everyone has their preferences, but I find that most folks just haven't had duck eggs. Here is a quick overview:
1. Limited Availability: Duck eggs are harder to find because ducks aren’t raised on the same industrial scale as chickens. They need more space, water, and care, which makes them less practical for big farms.
2. Higher Cost: Duck eggs often cost much more than chicken eggs. Without a clear reason to switch, most people stick with the cheaper option they already know.
3. Less Familiarity: Most Americans grow up eating chicken eggs, so duck eggs feel unfamiliar, often before one has tried them. In other parts of the world, they’re more common and accepted. I've heard some people who grew up in non Western cultures talk about having the duck for the egg, the chicken for the stew.
4. Different Taste and Texture: Duck eggs are richer and can have a stronger flavor- especially with mass produced chicken eggs. That makes them amazing for baking—but not everyone loves them scrambled or fried- but since I love eggs over easy I have my clear fav.
5. Nutrition Concerns: They are higher in fat and cholesterol, which can scare off health-conscious eaters, even though the science around cholesterol and eggs has evolved. Yes, duck eggs are higher in cholesterol and fat than chicken eggs, but they also offer more protein, omega-3s, and essential vitamins like B12 and selenium. If you’re generally healthy, eating duck eggs in moderation is not a heart risk. In fact, the nutrients can be a plus—especially if you're using them in a nutrient-rich, whole-food diet.
6. Food Safety and Regulation Duck eggs aren’t always handled or regulated the same way as chicken eggs, which makes grocery stores less likely to carry them. In our new political climate, regulations in favor of safety and regulations seem to be out of fashion. The best practices are to refrigerate eggs and when cooking or baking, make sure you get the magic number for eggs: 160 degrees F, and 71 degrees C.
I'm adding 2 photos from today for reference. From left to right you'll see a chicken egg, a small duck (call ducks or my mallard/call mutts), and a larger egg from my Blue Swede mix ducks. The first photo is of the eggs lined up left to right, and then the same eggs cracked so you can see the size of the yolk. I'll be adding a category to products- small duck eggs. If you are thinking of adding duck eggs to your recipes but are hesitant- the smaller eggs might be a good place to start!
Happy egg eating!
