Hello foodies! We hope you are enjoying the first few weeks of spring veggies. As you may have noticed, we have been working hard on expanding our Online Farmers Market to bring you a great variety of locally grown and crafted food items that you can add to your box. We are really excited to announce a brand new product that has been in the works for a while: pasture-raised duck eggs!
Our new partners at Sky Valley Farms have just presented us with the first sample dozen of their fresh duck eggs. In order to celebrate this addition to our food family, we want to take a moment to explore the virtues of duck eggs and compare them with the traditional chicken eggs.
The egg is the workhorse of pastry and cake baking. The foaminess created by a beaten egg white helps fluff up delicate pastries. Because duck eggs contain more egg white (or “albumen”) than chicken eggs, pastry chefs love to use them to give their confections that extra bit of lightness or to give meringue extra volume. Duck eggs also contain more fat than chicken eggs, so they give baked goods a richer, creamier taste.
Duck eggs are larger than chicken eggs, averaging about 70 grams per egg (as opposed to 50 g for chickens). The eggs contain more fat and protein than chicken eggs, as well as higher concentrations of Vitamin A, calcium, and iron. Yes, duck eggs do have significantly higher cholesterol content than chicken eggs. However, the cholesterol in duck eggs is mostly HDL (high-density lipoprotein) cholesterol, which nutritionists regard as the “good” cholesterol. The Mayo Clinic actually recommends that people increase their HDL cholesterol levels as high as possible to promote a healthy heart!
Some of our friends and neighbors are allergic to chicken eggs! For these people, duck eggs pose no threat at all, allowing them to enjoy quiche and sunny-side-up eggs just like the rest of us.
photo credit: Nienetwiler
Check out our Online Farmers Market to get your hands on these scrumptious pasture-raised duck eggs today!