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Duck eggs are spectacular and tasty! (Don't tell the chickens, but we think they're better.) Overall they're richer and creamier, less watery and more "eggy" in flavor than chicken eggs. The whites have more protein (30% more), making a firmer white that's perfect for poaching or frying. And fun fact, the protein is different, so if you're allergic to chicken eggs, usually you can eat duck eggs (but please check with your doctor first!). Duck eggs are also better for baking: fluffier cakes, lighter cookies and richer custards.
half-dozen duck eggs from Washashore Farm (right here on Nantucket!)
