With a texture that is smooth and almost creamy, duck eggs can be a delicious switch up on your breakfast plate.
So what’s the difference between a duck egg and a chicken egg; besides, of course, the obvious? Well, yes, duck eggs are bigger. They have tougher shells and larger yolks. To me, they do have a slightly different taste from a chicken egg but it is hard to say what the difference might actually be...perhaps just ‘egg-ier’.
From a culinary perspective, duck eggs are higher in fat and protein so they are a luscious addition to any baked goods, custards or creams. They can be used and eaten in any way that you eat chicken eggs. Just be aware that the higher protein can make them rubbery if they are overcooked so watch them closely.
From a health perspective, duck eggs are, as mentioned, higher in protein and fat, which accounts for their “creamier” consistency. They are more nutrient dense than their chicken counterpart being higher in vitamins B, D, E, and A. They are higher in Omega 3 fatty acids and things like selenium, zinc, manganese, copper and more. It also seems that people who are allergic to chicken eggs can typically tolerate duck eggs, there are fewer allergen factors in the protein.
One caveat about duck eggs; make sure they are from a local or sustainable source, otherwise you’re contributing to some pretty horrific conditions for them...
(which is, unfortunately, true of almost all conventional animal husbandry)