Duck Egg

Duck Egg: Nutrition, History and Cooking Guide

Duck eggs have been eaten by humans for as long as ducks have been kept, and in many parts of Asia they have been as important as chicken eggs in everyday cooking and food preservation. China has the longest and most elaborate duck egg culture: century eggs (pídàn) — preserved in a mixture of clay, ash, salt, and lime for weeks to months — are one of the most distinctive preserved foods in Chinese cuisine, with a dark, intensely flavoured result that bears little resemblance to a fresh egg. Salted duck eggs — cured in brine or a salt-and-clay coating for weeks — are used in mooncakes and congee across Southeast Asia. In Britain, duck eggs have experienced a significant revival since the 2000s as artisan food producers began keeping ducks and selling their eggs through farmers markets and independent retailers, prized for their richer, more flavourful yolk.

Nutritional Value of Duck Eggs

Duck eggs provide 185 kcal and 12.8 g of protein per 100 g, with 13.8 g of fat. A typical duck egg weighs around 70–80 g, providing roughly 130 kcal and 9 g of protein per egg — more than a standard large chicken egg. Duck eggs have larger yolks relative to the white than chicken eggs, which contributes to their richer flavour and higher fat content. They are a good source of B12, vitamin D, vitamin A, choline, iron, and selenium.

Health Benefits of Duck Eggs

Duck eggs provide all the nutritional benefits of eggs in a larger, richer format. Their higher vitamin D content is nutritionally significant — vitamin D deficiency is widespread in Northern Europe. The choline in duck eggs is important for brain function and liver health. Their larger yolk makes them particularly valuable for baking, where the extra fat contributes to richer, more tender results. People with chicken egg allergies sometimes tolerate duck eggs, though this is not universal and medical advice should be sought.

How to Select and Store Duck Eggs

Available from farmers markets, farm shops, and specialist retailers. The shell should be intact with no cracks. Refrigerate and use within two weeks. Duck eggs have a slightly thicker shell than chicken eggs and the membrane inside is tougher.

How to Cook Duck Eggs

Duck eggs can replace chicken eggs in any recipe, producing a richer result in cakes, pastries, and custards. For boiling: add one to two minutes to chicken egg cooking times. For frying or scrambling, the larger yolk produces a golden, rich result. Duck eggs are excellent for pasta making — the higher fat yolk produces more silky, golden pasta dough.