Larger, richer egg with 30-50% more choline, 3x more omega-3, higher vitamin D and B12, and harder shell than chicken eggs. Duck eggs make superior baked goods due to their higher protein content (better rising, richer crumb) and are increasingly available at farmers markets and Asian grocery stores.
Asian grocery stores (Vietnamese, Chinese, Filipino) are present in most urban areas alongside Black American communities. Duck eggs are often sold there at competitive prices. APEX bridges communities by introducing a culturally familiar Asian food in a Black American nutritional context.
Duck eggs provide 30% more choline than chicken eggs — choline is the limiting nutrient for most Americans and critical for liver health (prevents NAFLD), brain development, and acetylcholine neurotransmitter synthesis. The higher omega-3 in duck eggs versus chicken eggs addresses the omega-3 deficiency central to systemic inflammation in Black Americans.
Available at farmers markets, Asian grocery stores, and specialty grocers. Use exactly as chicken eggs — slightly richer flavor. The thick shell requires a firm tap to crack. Excellent for baking where richness is desired. Available in some Southeast Asian markets as 'balut' (fertilized duck egg) — the unfertilized duck egg is the form described here.
Free, no account needed to ask.