Duck Egg Nutritional Comparison - Rudolph's Rabbit Ranch & Waterfowl Farm

About Duck (and Goose) Eggs for Eating
FAQ

Often we are asked what the difference is between duck or goose eggs and chicken eggs, or even how to preserve them over long periods of time. This page is an attempt to answer some of those concerns.

Can they be used like chicken eggs?
Yes. Duck eggs can be fried, scrambled, used in baking, etc., just like chicken eggs. The whites are a bit thicker, though, and contain more albumin than chicken eggs. This makes them particularly well suited for baked goods.

What about their taste?
The taste of free-range duck eggs is similar to that of free-range chicken eggs, and a great improvement over that of store bought chicken eggs. Some people claim that duck eggs taste richer, possibly due to their slightly higher fat content.

Can people allergic to chicken eggs eat duck or goose eggs?
Yes. Some people with chicken egg allergies may be able to tolerate duck eggs. Likewise, persons allergic to both chicken and duck eggs may be able to consume goose eggs. Anyone with chicken egg allergies should consult his doctor before trying duck or goose eggs.

How can eggs be frozen to be used later?
See below for detailed instructions.

What other use do duck or goose eggs have?

Goose eggs are especially sought for pysanka (pysanky), a Ukranian egg decorating art form, around Easter. Duck eggs may also be used for this purpose.
The Vietnamese believe that if a pregnant woman consumes a goose egg, it confers special health to the unborn baby.
The Chinese enjoy duck eggs preserved in a brine (salt) solution.

Nutritional Comparison of Chicken, Duck, and Goose Eggs
Per 100 Grams of Egg

Note: Values are given per 100 grams to demonstrate nutrient density. Egg sizes vary, so the following should not be construed to be as per egg values. For reference small chicken eggs are 38 grams, medium eggs are 44 g, large are 50 g, extra large are 56 g, and jumbo are 63 g. Duck eggs tend to be around the jumbo size, while goose eggs weigh about 144 g.

	units	Chicken	Duck	Goose
Proximates
Water	g	76.16	70.83	70.43
Energy	kcal	143	185	185
Protein	g	12.56	12.81	13.87
Total lipid (fat)	g	9.51	13.77	13.27
Carbohydrate, by difference	g	0.72	1.45	1.35
Fiber, total dietary	g	0.0	0.0	0.0
Sugars, total	g	0.37	0.93	0.94
Minerals
Calcium, Ca	mg	56	64	60
Iron, Fe	mg	1.75	3.85	3.64
Magnesium, Mg	mg	12	17	16
Phosphorus, P	mg	198	220	208
Potassium, K	mg	138	222	210
Sodium, Na	mg	142	146	138
Zinc, Zn	mg	1.29	1.41	1.33
Vitamins
Vitamin C, total ascorbic acid	mg	0.0	0.0	0.0
Thiamin	mg	0.040	0.156	0.147
Riboflavin	mg	0.457	0.404	0.382
Niacin	mg	0.075	0.200	0.189
Vitamin B-6	mg	0.170	0.250	0.236
Folate, DFE	mcg_DFE	47	80	76
Vitamin B-12	µg	0.89	5.40	5.10
Vitamin A, RAE	mcg_RAE	160	194	187
Vitamin A, IU	IU	540	674	650
Vitamin E (alpha-tocopherol)	mg	1.05	1.34	1.29
Vitamin D (D2+D3)	µg	2.0	1.7	1.7
Vitamin D	IU	82	69	66
Vitamin K (phylloquinone)	µg	0.3	0.4	0.4
Lipids
Fatty acids, total saturated	g	3.126	3.681	3.595
Fatty acids, total monounsaturated	g	3.658	6.525	5.747
Fatty acids, total polyunsaturated	g	1.911	1.223	1.672
Cholestarol	mg	372	884	852
Other
Caffeine	mg	0	0	0

Source: USDA Nutrient Database for Standard Reference, Release 24, Dec. 2011

Tips for Freezing Eggs

Use fresh clean eggs with intact shells

Break eggs into a bowl and mix thoroughly with either a fork or mixer, taking care not to mix in air

Since frozen eggs thicken, some people prefer to add a little salt and cornstarch (shake of salt and pinch or cornstarch per egg), OR water (few drops per egg), OR honey (1 tsp/pint) when mixing to help with consistency

(optional) Coat ice cube trays or custard cups with cooking oil spray

Pour egg mixture into trays or cups

Put in freezer overnight to freeze

Remove "egg cubes" and put in Ziploc freezer bags for convenient serving size use. If cooking spray was not used, egg cubes may have to be slightly melted by placing tray in warm water just long enough to allow for removal.

Eggs may be stored for six month to a year