Basket of eggs

Two eggs sit in an open carton on the countertop. The egg on the left looks familiar. It’s average in size. The shell is clean, smooth, and white. The second egg is peculiar. It’s too big. The shell is pale green, discolored, and looming aggressively over the first egg. The normal sized egg cracks into the frying pan with ease. The yolk is a pale yellow. The white behaves normally over heat, transforming from opaque to ivory. The second egg shell bangs off the edge of the pan. It requires a second shot before it breaks. The shell is thick and defiant. Finally, the innards ooze out. It’s intimidating next to the first. Similar colors, but massive, more yolk.

These are the first noticeable differences between a chicken egg and duck egg. In the frying pan, or presented beside a few slices of bacon, it would be easy to confuse the duck egg for a genetically enhanced, Frankenstein version of the chicken egg. A closer look would prove otherwise.

Laurie Meade has been a Central Oregon resident for almost two decades. She started raising chickens a few years back, but has recently added three Khaki Campbell ducks to her arsenal of egg layers.

“I wanted to get chickens for a long time, and someone suggested I get ducks instead. I was told they were more productive,” said Meade.

Currently caring for four chickens and three ducks, Meade understands the differences quite well — from pen size, to eating habits, all the way up to the way their eggs taste on a slice of toast. Experienced with both animals, when it comes to poultry, Meade prefers ducks.

“Scrambled, the eggs are a bit different in texture, softer. They’re richer in flavor,” said Meade.

Many chefs seem to agree with Meade’s choice, especially when baking. Professional chef and television host, Jamie Oliver, addresses the subject on his website, stating: “A duck egg yolk has more fat than a chicken egg and its white has more protein. This means the white builds a loftier structure when whipped and the extra fat makes the baked good richer. Fluffier and richer? Um, yeah!”

Lori Brizee, a consultant from Central Oregon Nutrition Consultants, notes that duck eggs are higher in protein as well as calories, in part due to the size. An average chicken egg is around 70 calories with 6 grams of protein. An average duck egg is about 130 calories with 9 grams of protein. Duck eggs are also higher in fat, with nearly double the omega-3 levels. Cholesterol content is also higher in duck eggs. These factors shouldn’t dissuade potential consumers, but it may make ducks eggs “less attractive to people who have high blood cholesterol or cardiovascular disease,” said Brizee.

Duck eggs are high in vitamin A and B-12. Appropriate levels of vitamin A promote cell growth for healthy tissue and help to maintain eyesight, while vitamin B-12 can promote red blood cell function. Another benefit of turning to waterfowl for the next omelet might be the beneficial levels of minerals such as selenium and zinc.

Meade’s ducks spend their nights in a simple 10-foot by 10-foot enclosure. During the warmer months, they are allowed full range of her property during the day. On top of endless the quirky entertainment — playful quarrels, cuddling, and the occasional scuba diving session in their water trough — the ducks offer considerable pest control.

“They’re great bug eaters,” Meade said.

Meade’s ducks pick off snails, slugs, and even mosquito larvae, a hidden benefit of raising her small flock within a few hundred yards of the Little Deschutes River. Additionally, when compared to chickens — which regularly scratch, dig, and partake in dust baths — ducks are far less destructive.

For optimal egg laying, ducks require sufficient daylight, often supplemented artificially by duck owners. Frequently cleaned water for drinking, and occasional baths are also necessary to maintain healthy ducks.

Much like their eggs, ducks are hardy animals. They are capable of surviving in many climates, including long stretches of sub-zero temperatures. Meade’s ducks, when light exposure is maximized, can lay six or more eggs each week. The Campbell breed of duck lays its first egg anywhere from 5-7 months of age and can lay upwards of 300 eggs each year.

Knowing the nutritional and culinary goodness that hides behind the thick shell of a duck egg, it’s a surprise they aren’t more popular. A dozen duck eggs at Whole Foods costs between $7-8. All things considered; a boosted nutritional value, extended shelf life, and significantly larger overall mass, the price discrepancy between duck and chicken eggs is far from outrageous.

Unfortunately, duck eggs aren’t available at most grocery stores at this time. Unless one of Laurie Meade’s ducks wanders off her property into quacking distance, the best bet for finding fresh duck eggs is at a local farmers market. Keep an eye out. Substitute duck eggs for chicken eggs in the next birthday cake, batch of cinnamon buns, or crack them directly into the frying pan for breakfast. Bon Appétit.

This story originally appeared in the Spring 2017 edition of Central Oregon Living Magazine. For the complete edition click here.

Pulled Quote

Duck