Poultry
Duck
S tier
Duck eggs are larger than standard chicken eggs, with a bigger, richer yolk, thicker white, and a more pronounced savoury flavour. Bakers prize them for cakes and noodles that gain colour and tenderness; breakfast cooks love a fried duck egg’s luxurious yolk. Whites whip differently and can be stronger-smelling if eggs are old—use very fresh for meringue-sensitive work. Excellent in Chinese salted egg and century egg traditions as well as European baking.
Also known as: Duck egg, Duck egg
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Duck eggs entered East Asian diets alongside domestic ducks.
Preservation techniques for duck eggs developed into classic Chinese products.
British farmhouse cooks used duck eggs for richer baking.
Artisan bakers revived duck eggs for premium cakes and pasta.