Better than Beef & Tastier than Chicken

There's something magnificent about duck eggs.  Beyond their varying shades of blackish-Green, brown, cream, white, green, black, blue and gray, duck eggs are usually the equivalent of one-and-a-half chicken eggs.  They are packed with the right kind cholesterol and boast a flavor that richly complements desserts, pastries, salads, breakfast and whatever else you can think of.  In short, among their many other attributes:- 

• Duck eggs are very nutritious.  Duck eggs have larger yolks, thicker whites, and they contain more calcium, Vitamins A, D and Omega-3 fatty acids than chicken eggs. They have 500% more Vitamin B12, 150% more Niacin, 100% more Omega-3s, 60% more Potassium, 40% more Magnesium and 30% more Vit. E.

• Duck eggs are alkaline. They are one of the few alkaline-producing foods that leave your body with alkaline, which is of great benefit to cancer patients.  As compared with chicken eggs which are acidic,  duck eggs create an alkaline environment that is difficult for cancer cells to thrive in and thus regenerate slower.

• Duck eggs are great for baking. They contain slightly less water - and more fat - which makes them superior for baking. They make cakes and breads rise better, enrich custards and puddings, and are the Chef’s favorite for crepes.  YUM!

• Duck eggs stay fresher longer. Because duck eggs have thick shells and membranes, they stay fresher longer. Unwashed, a duck egg will last up to 3 weeks on the counter and up to 3 months refrigerated.