Duck Eggs: When you pick up a carton, you realize these aren’t like usual chicken egg. Duck eggs is bigger, weighing more and having a shell that varies from blue-green to white. If you’re accustomed to supermarket eggs, this might throw you for a loop. Keep the size in mind as it affects how long they stay fresh and your baking ratio.
With eggs, it is measured out like this: Jumbo = more than 82 grams, Small = less than 55 grams. Duck eggs tend to be larger then chicken ones. Most duck breeds lays either jumbo or extra-large eggs. Mallards tend to lay medium-sized eggs; most Pekins lay extra-large or larger.
Duck Eggs Are Bigger Than Chicken Eggs
The reason for this is genetics of the breed as well as its intended use. Knowing how your ducks’ eggs will turn out allows you to plan for inventory in the kitchen (for example, Muscovies tend to lay really giant jumbo eggs and require special treatment in recipes). A Khaki Campbell lay a reliable big egg.
For cooks, ducks has some structure on their side. In fact, they have more yolk relative to rest of the egg than chicken eggs do. More fat and more flavor in the middle mean richer baked goodies and deeper-colored custards. The whites is more viscous as well, and thicker. When you heat that, change in density alters the way the protein sets. Meringue gets better structure; the egg white keeps its shape against boil of the water, making for a more stable poach.
Duck eggs: Use a one-to-one substitution for any recipe calling for eggs to fry or scramble; if your duck eggs is very large, use slightly less. With baking recipes, it’s best to get out measuring cups. They will make cakes smoother because they contain more lecithin (an emulsifier), and this lecithin also cause the sheen on pasta dough. Lots of cooks like them for homemade egg noodles. The fat makes them more tender than using same number of chicken eggs, even without added oil or butter.
Duck eggs also make good storage eggs; they are naturaly protected by a bloom on the eggshell and is thick-shelled. In fact, you don’t need to wash them (as opposed to chicken eggs, which is usually washed and put directly into refrigerator in a commercial setting), and can leave them out on the counter for several weeks. The membranes inside act as a tighter seal against bacterial intrusion based off typical poultry eggs, so the shell can “breathe” while still protecting the contents. If washed, however, this membrane is lost and the duck eggs will need to be refrigerated, as with regular eggs.
You can tell how old an egg is just by floating it in water, no cracking required. Fresh ones sinks flat to the bottom; old eggs either stand up right or float.
There are more nutrients per egg. More fat (more calories, yes, but also more omega-3 fatty acids and more vitamin D). One duck egg is about equal to one and a half chicken eggs if you’re into tracking macros. It has more nutrients for tougher cooking methods.
So, no hard numbers here, just a size chart to help you know what to expect. Either you’re cracking open a tiny Mallard egg or a big Muscovy shell: The point is, you honor the weight; account for volume; and give the yolky goodness a chance to improve your meal. It would of been better if you used more eggs.