If you’ve never cooked with duck eggs, you’re not alone—and you might be pleasantly surprised. While chicken eggs are familiar and dependable, duck eggs bring a richness and performance in the kitchen that chefs and home bakers quietly swear by.
At first glance, duck eggs look similar to large or jumbo chicken eggs, though they’re slightly more oblong with thicker, matte shells that range from off-white to pale gray or blue. Crack one open, and the difference is immediately clear: the yolk is larger, deeper golden-orange, and beautifully vibrant.
Flavor: Rich, Creamy, and Comfortingly Familiar
Ask ten people what duck eggs taste like and you’ll get ten answers—but most agree on one thing: they’re creamier. Some describe the flavor as more “egg-forward,” while others find them nearly identical to chicken eggs, just fuller and richer. If you love custards, sauces, and anything silky or luxurious, duck eggs feel like a natural upgrade.
A helpful bonus: some people who don’t tolerate chicken eggs well find that they can enjoy duck eggs without issue.
Nutrition Worth Noticing
Pasture-raised duck eggs are nutrient-dense and naturally higher in omega-3 fatty acids, thanks to the ducks’ varied diets. They also contain more protein and fat than chicken eggs—two reasons they shine in baking and custard-based recipes.
Why Pastry Chefs Reach for Duck Eggs
This is where duck eggs truly earn their reputation.
- Higher fat yolks create custards and ice creams that are smoother and more luxurious
- Higher protein whites give cakes, muffins, and quick breads better structure and lift
- Richer color adds visual appeal to lemon curd, hollandaise, and pastry creams
If you bake gluten-free, duck eggs are especially valuable. The added protein in the whites helps bind alternative flours, improving texture and preventing crumbly results.
Perfect Uses for Duck Eggs
Duck eggs shine in:
- Ice cream and eggnog
- Lemon curd and citrus desserts
- Hollandaise and creamy sauces
- Quiche, frittatas, and strata
- Cakes, muffins, and quick breads
Any recipe where eggs are a star — not just a background ingredient — will benefit.
Substitution and Storage Tips
You can usually substitute one duck egg for one chicken egg if the sizes are similar. For accuracy in baking, the classic ratio is two duck eggs for every three chicken eggs.
Thanks to their thicker shells, duck eggs also store longer than chicken eggs and can stay fresh for up to six weeks in the refrigerator.
Where to Find Them
You’ll find beautifully fresh, pasture-raised duck and chicken eggs from Clara’s Eggs at the Aptos Farmers Market on Saturdays and the Monterey Farmers Market on Fridays.
RECIPES: Banana Rum Ice Cream, Dulce Le Leche Ice Cream, Silky Lemon Curd with Duck Eggs, Hollandaise Sauce, Copper Mountain Spinach Mushroom Quiche
