A chicken egg but bigger, richer, and with 50% more nutrients. Duck eggs contain 9g of protein (vs 6g in chicken eggs), more choline than almost any other food, and an omega-3 to omega-6 ratio that is superior to commercial chicken eggs.
The farmstead tradition of keeping backyard ducks for eggs is part of the rural Black Southern agricultural heritage. As urban farming grows in Black communities, ducks are becoming part of the food sovereignty movement.
Choline is the precursor to acetylcholine — the primary neurotransmitter for memory and muscle contraction. Choline deficiency is associated with non-alcoholic fatty liver disease, depression, and cognitive decline. Most Americans are choline-deficient. Duck egg choline content is among the highest in the food supply. Omega-3 content is 3-4x higher than commercial chicken eggs due to different feeding patterns. The larger yolk contains more fat-soluble vitamins (A, D, E, K).
Cook identically to chicken eggs — scrambled, fried, poached, hard-boiled. Duck eggs have a higher fat content in whites, making them richer and creamier in texture. Superior for baking (lighter, more lift). Slightly longer cooking time for hard-boiled. Available at farmers markets, Asian grocery stores, and some natural food stores.
Free, no account needed to ask.