What Are Duck eggs and How Can I Use Them?
Duck eggs rewards a little know-how: how to choose them, cook them, store them, and substitute in a pinch. Browse 3 recipes to cook with them.
Key Points
- Duck eggs run about 30% heavier than large chicken eggs, with a bigger, richer, fattier yolk.
- The protein-rich white sets firmer and faster, so pull them off the heat a touch sooner.
- Hard-cook a duck egg roughly 12 to 14 minutes, a minute or two longer than a chicken egg.
- The extra yolk gives cakes a richer crumb and higher rise; swap by weight, not count.
- Refrigerate and use within about 3 to 4 weeks; the thicker shell helps them keep slightly longer.
What are duck eggs?
Duck eggs are larger than chicken eggs, with a thicker shell, a bigger yolk relative to the white, and a richer, more pronounced flavor. A duck egg runs about 30% heavier than a large chicken egg, and that extra mass is mostly yolk.
That yolk-heavy ratio is the whole appeal. More yolk means more fat and more emulsifying power, which is why bakers prize duck eggs for tender cakes and rich custards, and why a fried duck egg tastes fuller than a chicken one.
For general egg basics, see the eggs hub. This page focuses on what cooks differently.
Cooking With Duck Eggs
Because the white holds more protein, duck eggs set firmer and a little faster, so they can turn rubbery if you overcook them. For frying or scrambling, pull them off the heat a touch sooner than you would a chicken egg.
To hard-cook a duck egg, simmer it about 1 to 2 minutes longer than a chicken egg, roughly 12 to 14 minutes, since the larger mass needs more time to set through.
In baking the extra yolk pays off. The added fat and protein give cakes a richer crumb and a higher rise, though you may want to swap by weight rather than count, since one duck egg is larger than one chicken egg.
Pairing and Common Uses
The bolder yolk stands up to strong partners: cured fish, garlic, soy, chili, and dark leafy greens. A duck egg fried hard at the edges with a runny center is a meal on its own over rice.
Duck eggs are central to several preserved-egg traditions, where their rich yolks and sturdy shells suit long curing. They are the classic choice for Thousand-Year-Old Eggs, salt-cured Kai Kem (Salty Eggs), and Steamed Ancient Egg Diamonds.
The one caution is gaminess. Some people find them too strong scrambled plain, so they do their best work where that richness is an asset rather than the whole dish.
Buying and Storage
Find duck eggs at farmers markets, Asian groceries, and some specialty shops, usually sold by the half dozen. The shells are thicker than chicken eggs and range from white to pale blue-green depending on the breed.
Refrigerate them and use within about 3 to 4 weeks. The thicker shell helps them keep a little longer than chicken eggs, but treat the printed or purchase date as your guide.
Quick facts
- In Chinese
- 鸭蛋
- British (UK) term
- Duck eggs
- en français
- œufs de canard
- en español
- huevos de pato
Recipes using duck eggs
There are 3 recipes that contain this ingredient.
Steamed Ancient Egg Diamonds
Steamed ancient egg diamonds set fresh eggs, century (preserved) egg, and salted duck egg into one silky steamed custard, then cut into diamonds. A classic Chinese three-egg dish with a striking marbled look.
Kai Kem (Salty Eggs)
This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.
Thousand-Year-Old Eggs
Learn to make authentic Chinese century eggs (pidan) at home. Duck eggs cured for 100 days in a black tea, salt, ash, and lime coating transform into a prized delicacy with translucent whites and creamy green yolks.
