In an ongoing collaboration with our friends at Sower’s Sustainable Farm, we are happy to offer a limited supply of delicious, high-quality duck eggs.

These ducks enjoy a spacious 15-acre home where they spend their days lounging by the pond, basking in the sun, and feasting on a diverse diet of bugs and plants found on the property. To ensure optimal nutrition, they are supplemented with organic feed once a day.

You can order these eggs from our online order form under the “Eggs” section.

Duck eggs offer several advantages over chicken eggs. They are larger, have a thicker shell, and boast a more flavorful taste. Additionally, their deep yellow/orange yolks occupy a greater portion of the shell, making them an excellent source of omega-3 fatty acids, vitamin A, and “good” cholesterol.

Duck eggs can be used as a substitute for chicken eggs in various recipes. However, they possess unique characteristics that make them particularly advantageous in specific situations. Notably, their egg whites are creamier and more luscious compared to those of chickens. This attribute makes them ideal for creating meringues or angel food cakes as the air bubbles within the whites remain intact more effectively.

Duck egg yolks are not only thicker but also exhibit an enticing orange hue and an intense flavor. They serve as a delectable addition to toast or can enhance the taste of your favorite baked goods.

• Protein: 9 g (chickens have 5 g)
• Iron: 2.7 mg (chickens have .9 mg)
• Vitamin A: 472 IU (chickens have 244 IU)
• Folate: 56 mcg (chickens have 23 mcg)
• Choline: 184 mg (chickens have 126 mg)
• Omega-3 Fatty Acids: 72 mg (37 mg in chickens)

Duck eggs are incredibly versatile and can be used in various cooking methods, including baking, scrambling, boiling, frying, and creating dishes like omelets or French toast, just like chicken eggs.

When using duck eggs in recipes, it’s often beneficial to beat them a bit more vigorously compared to chicken eggs, ensuring proper incorporation.

To facilitate the beating process, allow the duck eggs to reach room temperature before you begin.

If you’re aiming to make meringue, consider adding a small amount of baking soda to the eggs before beating. This addition can result in stiffer peaks and a lighter texture.

Generally speaking, duck eggs can be used just like chicken eggs. The main differences are that duck eggs are more nutritious and contain more protein. They also have a richer flavor. Because duck eggs are larger, generally speaking you can substitute one large duck egg for two small chicken eggs in any recipe When frying or scrambling them or making an omelet, frittata or other recipe that is eggy, you may need fewer eggs per person.

If a recipe calls for one chicken egg, you can try simply substituting a single duck egg. If this turns out to be too much, try just using the yolk next time.

In recipes that require an exact amount of egg, you can measure or weigh the liquid amount before adding it to the recipe, but this is quite uncommon. Generally speaking, a little bit too much or little bit too little egg doesn’t make a huge difference in any recipe.

The resulting dish will be indistinguishable from those made with chicken eggs, aside from being a bit tastier.

When you fry, scramble or boil duck eggs, you may want to use a slightly lower temperature because they have more protein than chicken eggs. If you cook them too fast and too hot, the whites may tend to get a little bit rubbery.

If you like your fried egg to be completely cooked with no runny yoke, you may find it helpful to add a little bit of water to the pan after your duck egg begins to cook. Cover the pan with a lid to hold the heat in and cook it thoroughly. Remember that you should use low heat for duck eggs.