- Duck eggs stay fresher longer, due to their thicker shell.
- Duck eggs are richer, with more albumen, which makes cakes and other pastries fluffier.
- Duck eggs have more Omega-3 fatty acids.
- Duck eggs have much higher protein than their chicken egg counterpart
- People who cannot eat chicken eggs, due to allergies, can often eat duck eggs.
But, WHY can people who are allergic to chicken eggs, able to eat duck eggs? What is the big difference? A friend of mine, Mira, is a nurse. She has a son who is allergic to chicken eggs. She had never heard of people being allergic to chicken eggs, being able to eat duck eggs. So, she researched it. And, she had her son try the duck eggs. He had no allergic reaction! Her research showed her that the protein structure in duck eggs is slightly different that the protein structure in chicken eggs. Apparently, it is the protein in the chicken eggs that people are allergic to. Who knew? http://onlinelibrary.wiley.com/doi/10.1111/j.1432-1033.1967.tb00079.x/pdf and http://www.thehealthyhomeeconomist.com/duck-eggs-less-allergenic-more-nutritious/
And, here is a recipe I found for duck eggs. I haven't tried it yet, but it looks simple and yummy. Let me know what you think! I'm going to keep on using my ducks eggs in my cheesecakes and cakes, too. They are the best!
Sheryl’s Cream Puffs
These are excellent with duck eggs, but chicken eggs can be used as well. Be sure to keep the dollops small. They fluff up in the oven.
1 Stick Butter
Heat oven to 375°F. Bring the water and butter to a boil in a saucepan. Once the butter is melted, add the flour and stir until a ball is formed. Continue to stir the flour mixture until slightly cooled. Add eggs, one at a time, until each egg is fully incorporated into the mixture. Place teaspoon-sized dollops onto ungreased cookie sheet. Bake in oven 30 to 45 minutes. Remove and slit immediately to release steam. Serve with whipped cream.
May you be blessed today!