3 reasons to try our pasture-raised duck eggs
When you think about cooking eggs, your go-to product probably comes from a chicken—and we don’t blame you. Our free-range pastured chicken eggs are both beautiful and delicious, and they sell just about as fast as we can stock them. But don’t let that be your only option—when you think about eggs, consider duck eggs as well!
Here are three reasons you should try duck eggs if you haven’t already. If you’re already familiar with this great product, good news—our pasture-raised duck eggs are currently $2 off ($4.99 for a half dozen). Please contact us if you have any questions—we’d also love it if you showed us your duck egg culinary creations by tagging us on Instagram or Facebook!
Duck eggs are rich, creamy and absolutely delicious. They have a luxurious flavour that makes them excellent for quiches and omelettes, but they’re also great prepared simply and served on top of toast. Duck eggs are deeper in colour—typically more orange than yellow—so they look beautiful and can be quite impressive when serving guests. There’s something special about saying you’ve made a duck egg frittata or Korean-style marinated duck eggs. Yum!
Duck eggs offer more protein than chicken eggs (not just because they’re larger, but because they offer higher protein content bite for bite). Duck eggs also offer more antioxidants and omega-3 fatty acids than chicken eggs, plus 50% more vitamin A. They provide choline, which supports healthy brain function, and like chicken eggs, they offer essential minerals like zinc, magnesium and selenium, plus vitamins B and D. This video shows the difference in size and protein content, if you’re interested in comparing eggs from a variety of sources, and this article has more detailed nutritional information.
You already know how to cook them
Duck eggs can be prepared any way chicken eggs can be—you just need to account for their larger size (for a soft-boiled duck egg, boil them for 6-7 minutes and for a hard-boiled duck egg, set your timer for 9 minutes). Scramble them, poach them, fry them, hard or soft boil them, put them in an omelette or quiche—you can even make deviled eggs or a great egg salad! If you’ve made it with a chicken egg, you can make it with a duck egg. They’re also great for baking cakes, loaves and muffins because of the higher yolk ratio and creamy, rich flavour. Don’t be intimidated—if you’ve cooked an egg before (and we’re sure you have), you’ve got this. Have fun experimenting in the kitchen and enjoy!