The advantage is that many chefs feel a whipped duck egg white is much better than a chicken egg white. One of the attributes of duck egg whites is they are more difficult to whip for a meringue-it takes much longer to whip. Because duck eggs have less water in them, they cook faster when fried, so you have to use lower heat or less time to prevent the albumen from becoming rubbery. The vast majority of duck eggs cracked by the duck or person collecting the eggs will not leak because of the strong shell membrane, making them easier to use in the home. The membrane under the shell is also much thicker. When my son went to his first 4-H cooking project class many years ago, he smashed a couple of chicken eggs on the stove before he learned you just had to tap a chicken egg We use duck eggs only in our home and all our children knew how hard you had to hit a duck egg to crack it. So how else does a duck egg differ from a chicken egg? The first thing you will notice is the shell is much thicker. And…ducks are very entertaining in their antics! Some people that are allergic to chicken eggs can eat duck eggs. Duck eggs have advantages in many types of baking and cooking.ĭucks are easy to raise and require minimal protection from the elements and disease. Ducks can be as productive as chickens in egg production. But why not duck eggs? Duck eggs are more nutritionally dense than chicken eggs. When people say “eggs,” they normally think of chicken eggs.
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