At Blue Haven Farm we raise four breeds of ducks and Muscovy. We sell our eggs from the Farm Gate and at the Guelph Market. We will try to explain the difference between duck eggs and chicken eggs, but you will really just have to try them yourself.
I had only eaten fowl eggs fresh from the farm, from chicken who had pasture and fresh air, until I landed in Toronto in my late teens to attend college. It was hard for an egg lover like myself to even eat an egg from the supermarket. They were sad pasty things laid by miserable over-
bred birds crammed into tiny wire cages and forced by hormones and underfeeding to overproduce eggs that were stored until what little flavor they once had was long gone: supermarket eggs may be months old by the time you eat them. Who ever thought this sort of “agriculture” was a good idea.
Very fresh, pastured duck eggs are similar to very fresh pastured chicken eggs, in both appearance and flavour. The yolks are deep orange; the flavour is rich; and fresh eggs”stand up” when cracked into a pan, because their structure hasn't had time to break down yet. Duck eggs have a slightly higher fat content. They also have more albumen (the protein in the white) than chicken eggs, which gives them more structure when cooked. For this reason, many people prefer duck eggs for baking: the extra protein creates additional loft in cakes.
Our duck eggs come in different sizes just like the size of the breed of duck. Very fresh chicken eggs, especially the yolk, has a faint flavour of chicken meat. Duck eggs, logically enough, have a faint flavour of duck meat, a little richer, sweeter and firmer. Try them! You may not go back to chicken eggs.
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