Duck Eggs--best for baking--make cakes and pastries fluffier and richer
We are excited to be partnered with Risser Farms of Richmond, Virginia to offer and distribute fresh cage-free duck eggs. By taking our expertise and knowledge in chicken eggs and applying it to duck egg production, we can provide a quality, safe, reliable, and great-tasting product. Our ducks are not kept in cages and are free to roam with plenty of room to display natural behaviors and constant access to nutritious food (with no added hormones) and clean water. Going beyond what is required, all farms producing Duck Duck Eggs follow USDA, FDA, and NPIP programs and protocol, ensuring bio-security measures are in place, and proper animal welfare and egg safety are practiced.
Why Duck Eggs?
Better for baking: Duck eggs are full of the protein Albumen, making cakes and pastries fluffier and richer. The additional protein creates firmer whites allowing cakes and breads to rise better, cookies to taste more moist, custards and flans to be creamier, and omelets and quiches to be fluffier.
Less risk of allergy: Duck eggs are more allergy resistant than chicken eggs, especially for children. According to ACAAI, as many as 2% of children are allergic to chicken eggs; however, not all will be allergic to duck eggs. Duck eggs lack the protein that many are allergic to. Exercise extreme caution and/or consult a physician when dealing with severe egg allergies.
Alkaline producing: Duck eggs are believed to benefit cancer patients. Duck eggs are an alkaline-producing food that, when consumed, leave your body with more alkaline compared to chicken eggs which are acidic. Cancer cells do not thrive in an alkaline environment making it more difficult for them to regenerate.
Fast growing food trend: Duck eggs have always been commonplace in many Asian cuisines but are now becoming more popular among all chefs and foodies. Bon Appetit magazine recently named duck eggs as one of the top growing food trends, naming it the “Alterna-egg."
Duck Eggs vs. Chicken Eggs
- Duck eggs can be used wherever chicken eggs are used in cooking.
- Duck eggs are typically larger than chicken eggs (25-30% bigger); however, Duck Duck Eggs are graded the same as chicken eggs, so a large duck egg = a large chicken egg.
- The taste of duck eggs are creamier and richer, often described as an "eggier egg" or "more intense chicken egg."
- Duck eggs contain less water and more fat than a chicken egg making it very easy to overcook when scrambled or fried, so be sure to cook them slowly.
- Duck eggs have a much thicker shell and membrane allowing them to stay fresher longer.
- A chicken egg may leak if it is cracked; a duck egg rarely leaks due to its thick shell and strong membrane.
- Duck egg shells are more porous than chicken eggs, making them great for brining, pickling, curing, and preserving.
The Eggier Egg, Duck Eggs Have More Nutritional Value
- Duck eggs are more nutritionally dense than a chicken egg with higher levels in seven of eight minerals, seven of nine vitamins and eleven of eighteen amino acids.
- There is almost 1 day's worth of iron in a single duck egg.
- Duck eggs are high in Choline and Omega - 3, which helps maintain heart health and reduces the risk of heart disease.
- Duck eggs also have higher levels of protein, energy, lipids, and carbohydrates.