Wonderful, truly pasture-raised local duck eggs from our favorite producer - Evergreen Acres (Tres Pinos, CA)! Evergreen ducks are fed certified organic feed, and are also pastured when the season permits. Their egg yolks are a rich yellow color. If you haven't tried duck eggs before, you are in for a treat!
Learn more about our pastured duck eggs here. Farm Fresh eggs from Evergreen Acres have a rich smooth orange yolk. These duck eggs will surprise you if you have only experienced the colorless and flavorless supermarket versions. What most people do not know is that Duck eggs are far superior to chicken eggs with the same taste and richer smoother consistency yet better than a chicken egg in many ways.
Duck Eggs vs. Chicken Eggs? The taste of a duck egg is a bit creamier and a bit richer than a chicken egg.
Egg Allergy Substitute: One health benefit with duck eggs is that most people who are allergic to chicken eggs are able to eat duck eggs without allergic reactions. So, duck eggs are often a great choice for those with a chicken egg allergy.
Duck eggs are considered an alkaline producing,"anti-cancer" food & are more nutritious than chicken eggs.
Duck eggs have twice the nutritional value of a chicken egg and stay fresher longer due to their thicker shell.
Duck eggs are richer with more Albumen making cakes and pastries fluffier and richer.
Duck Eggs have more vitamin D, vitamin E and Omega 3 fatty acids ..something you can actually see in the salted pickled eggs the Chinese love to eat. Omega 3 is thought to improve everything from brain health to healthy skin and improved immune system functioning.
Duck Eggs are considered an alkaline producing food, one of the few foods that leave your body more alkaline. Some people think this is a benefit to cancer patients becasue of the theory that cancer cells do not thrive in an alkaline environment. (By comparison, chicken eggs are considered an acid forming food leaving your body more acidic). This is but one theory and has not been proven by science, but there are some that follow a diet based on the acid/alkaline foods idea, and for them, duck eggs are the better choice.
Some people are scared to try a duck egg becasue the yolk contains about a 1 day supply of cholesterol. Depending on what you believe about weight control and fat or cholesterol, this may be a benefit or a risk. We are only just beginning to understand the real effects of eating fat in our diet. Good (HDL) cholesterol is good and will help to maintain a healthy lipid balance in your body. Yes, duck eggs do have significantly higher cholesterol content than chicken eggs. However, the cholesterol in duck eggs is mostly HDL (high-density lipoprotein) cholesterol, which nutritionists regard as the “good” cholesterol. The Mayo Clinic actually recommends that people increase their HDL cholesterol levels as high as possible to promote a healthy heart!
All the above says there are great benefits from eating an egg a day...yolk and all. No YOLK - is not good advice! Eats those eggs for a number of nutritional benefits.
Duck eggs are quite large compared to chicken eggs, which makes them easily distinguishable. Another distinct difference is that the duck egg's shell is a lot thicker than a chicken egg's shell. Though that makes them a lot more difficult to crack, it is also supposed to provide them with a considerably longer shelf life. By long, I mean six weeks at maximum, if you keep them refrigerated.
The large size of the duck egg gives it a larger yoke to white ratio than a chicken egg. More yoke = more good fats, antioxidant vitamins and minerals! So if you want more yoke, duck eggs are what you should go for. With the larger size you definitely get more for your money, compared to a chicken egg!
Duck eggs provide 6x the Vitamin D, 2x the Vitamin A, and 2x the cholesterol in duck eggs vs chicken eggs. Duck contains about 75% of the Vitamin E in chicken eggs. Duck eggs reportedly also have more Vitamin K2, Duck eggs also are higher in calories for the same weight quantity, probably due to it's slightly higher fat concentration. Also, keep in mind that the eggs of free-range, pastured animals generally have higher levels of vitamins and higher levels of omega-3 fatty acids. The yolks are darker, yellower, indicating a higher nutrient density.
A 100 gm of duck egg will provide about 185 KCal of energy, compared to 149 KCal of energy provided by a chicken egg. Both types of eggs, match each other in terms of carbohydrate content, while the protein content is slightly higher in the duck eggs compared to chicken eggs. The mineral content of duck eggs is very similar. Both contain selenium, manganese, zinc, copper, potassium, sodium, phosphorus, calcium and iron. The duck eggs contain slightly higher amounts of all these minerals.
Same is the case with vitamin content in both of them. The vitamin content too is similar, but duck eggs have a higher amount of each one of them, which includes thiamin, niacin, riboflavin, pantothenic acid, folate, vitamin B6, vitamin D, vitamin E, vitamin A, vitamin B12 and retinol.
100 gm of duck eggs will have about 3.68 gm of saturated fat, compared to 3.1 gm in chicken eggs. The mono unsaturated fat content is about 50% more in duck eggs as against chicken eggs. The amino acid content profile is also similar for both eggs, but again duck eggs contain more of them. The amino acids included are threonine, isoleucine, trytophan, leucine, methionine, lysine, cystine, tyrosine, phenylalanine, valine, serine, glycine, proline, aspartic acid, histidine, alanine, and arginine. The only minus point that duck eggs have is the considerably higher cholesterol content, compared to chicken eggs. 100 gm of duck eggs will contain 884 mg of cholesterol, compared to 425 mg in chicken eggs.
Duck eggs average in size to about 70 grams per egg (as opposed to 50 g for chickens). The eggs contain more fat and protein than chicken eggs, as well as higher concentrations of Vitamin A, calcium, and iron.
Duck eggs provide a taste that is different and tastier than chicken eggs according to most users. Individual tastes might vary, so it is best if you try one out to decide! Every thing that you do with a chicken egg, can be done with a duck egg. That includes scrambling them, poaching and baking. In fact, most expert bakers report that using duck eggs makes their cakes rise higher and provides them with excellent taste due to their high fat content. As the water content in duck eggs is lesser than chicken eggs, you need to be careful not to overcook them, which has a tendency to make them rubbery. The larger water content also makes the duck egg white harder to whip but they are worth the effort.
How to cook duck eggs? EASY! Same as chicken eggs. Duck eggs more richer than chicken eggs, so it is very good for making cake, ice cream - anywhere you use eggs!
|Nutrients||Units||Per 100 Grams||Nutrients||Units||Per 100 Grams|
|Total lipid (fat)||g||13.77||Total lipid (fat)||g||10.02|
|Carbohydrate, by difference||g||1.45||Carbohydrate, by difference||g||1.22|
|Fiber, total dietary||g||0.0||Fiber, total dietary||g||0.0|
|Calcium, Ca||mg||64||Calcium, Ca||mg||49|
|Iron, Fe||mg||3.85||Iron, Fe||mg||1.44|
|Magnesium, Mg||mg||17||Magnesium, Mg||mg||10|
|Phosphorus, P||mg||220||Phosphorus, P||mg||178|
|Potassium, K||mg||222||Potassium, K||mg||121|
|Sodium, Na||mg||146||Sodium, Na||mg||126|
|Zinc, Zn||mg||1.41||Zinc, Zn||mg||1.10|
|Copper, Cu||mg||0.062||Copper, Cu||mg||0.014|
|Manganese, Mn||mg||0.038||Manganese, Mn||mg||0.024|
|Selenium, Se||mcg||36.4||Selenium, Se||mcg||30.8|
|Vitamin C, total ascorbic acid||mg||0.0||Vitamin C, total ascorbic acid||mg||0.0|
|Pantothenic acid||mg||1.862||Pantothenic acid||mg||1.255|
|Vitamin B-6||mg||0.250||Vitamin B-6||mg||0.139|
|Folate, total||mcg||80||Folate, total||mcg||47|
|Folic acid||mcg||0||Folic acid||mcg||0|
|Folate, food||mcg||80||Folate, food||mcg||47|
|Folate, DFE||mcg_DFE||80||Folate, DFE||mcg_DFE||47|
|Vitamin B-12||mcg||5.40||Vitamin B-12||mcg||1.00|
|Vitamin A, IU||IU||1328||Vitamin A, IU||IU||635|
|Vitamin A, RAE||mcg_RAE||399||Vitamin A, RAE||mcg_RAE||191|
|Vitamin D||nl*||nl*||Vitamin D||IU||52.000|
|Vitamin E||mg_ATE||0.740||Vitamin E||mg_ATE||1.050|
|Fatty acids, total saturated||g||3.681||Fatty acids, total saturated||g||3.100|
|Fatty acids, total monounsaturated||g||6.525||Fatty acids, total monounsaturated||g||3.809|
|16:1 undifferentiated||g||0.441||16:1 undifferentiated||g||0.298|
|18:1 undifferentiated||g||6.084||18:1 undifferentiated||g||3.473|
|22:1 undifferentiated||g||0.000||22:1 undifferentiated||g||0.003|
|Fatty acids, total polyunsaturated||g||1.223||Fatty acids, total polyunsaturated||g||1.364|
|18:2 undifferentiated||g||0.558||18:2 undifferentiated||g||1.148|
|18:3 undifferentiated||g||0.102||18:3 undifferentiated||g||0.033|
|20:4 undifferentiated||g||0.319||20:4 undifferentiated||g||0.142|
|20:5 n-3||g||0.000||20:5 n-3||g||0.004|
|22:5 n-3||g||0.000||22:5 n-3||g||0.000|
|22:6 n-3||g||0.000||22:6 n-3||g||0.037|
|Aspartic acid||g||0.777||Aspartic acid||g||1.255|
|Glutamic acid||g||1.789||Glutamic acid||g||1.633|
|USDA Nutrient Database for Standard Reference, Release 15 (August 2002) *nl = was not listed|
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