Duck eggs in the kitchen

Richer yolks, sturdy whites, and centuries of recipes across Asian and European traditions.

Duck vs. chicken eggs

Duck eggs are larger, with a higher yolk-to-white ratio and a distinct richness prized in baking and traditional preserves.

  • Size: noticeably larger than large chicken eggs
  • Yolk: deep yellow to orange, higher fat content
  • White: thicker — great for structure in baking
  • Flavor: slightly richer; some notice a mild earthiness
Assorted duck eggs in blue, green, cream and white on wood
Duck eggs often have shells in shades of white, cream, blue, or green depending on breed.
Fresh duck eggs in a wicker basket on straw
Farm-fresh eggs collected daily from clean nesting areas.
Duck egg frying in a cast iron skillet
In the kitchen, duck eggs add richness to custards, noodles, and baked goods.
Warm-lit Southeast Asian street food market
Many heritage dishes across Asia feature duck eggs as a central ingredient.

Popular preparations

Salted duck eggs (itlog na maalat / 咸蛋)

Brined or salt-cured yolks are used in congee, mooncakes, stir-fries, and as a finishing salt for rice and vegetables.

Baking & custards

Substitute one duck egg for one chicken egg in many recipes, or use weight-based baking for precision. Custards and flans gain extra silkiness.

Broths & noodles

Duck eggs hold up well in hot soups and noodle bowls — a staple in many home and restaurant kitchens.

Locally available farm eggs: Availability varies by season. For current pickup options, please use the inquiry form — we respond to local requests personally.