Data source: USDA FoodData Central, SR Legacy, FDC 172189 (Egg, duck, whole, fresh, raw).
Fun facts
- Duck eggs are bigger than chicken eggs, and the yolk takes up more of the egg. That is why 100g of duck egg has about 185 kcal and 13.8g of fat, more than chicken egg (143 kcal, 9.5g fat).
- Protein is almost the same, about 12.8g per 100g. Iron is a different story: duck eggs carry about 3.9mg, twice the amount in chicken eggs.
- Duck eggs are also rich in vitamin A, about 194µg per 100g, mostly in that deep orange yolk.
- Vietnamese cooks use duck eggs in many ways: boiled and dipped in salt, pepper and lime, salted in brine for salted eggs for mooncakes and salted egg sauce, or turned into century eggs served with pickles.
Choosing and storing
Choose eggs with whole shells, a slightly rough surface, and no cracks or odd smells. Shake one gently: if you do not hear sloshing, it is still fresh. Store duck eggs in the fridge just like chicken eggs, pointy end down. The shell is thick but still has tiny pores, so keep them away from strong-smelling food.
Cooking it well
Duck eggs need a little longer to boil because they are bigger, about 10 to 12 minutes to cook through. The cooked white turns a bit firmer and more translucent, while the yolk is rich and creamy, lovely in braised or fried dishes. With duck eggs, we suggest always cooking them fully rather than serving them runny or raw. Thanks to the extra fat and yolk, duck eggs also give cakes a softer, moister crumb.
