Duck egg

Perhaps everyone knows what a chicken egg looks like. What about ducks ^[1]? What is the difference between both products, and is it possible to eat duck eggs at all ^[2]?

What do they look like

A duck egg is 30% larger than a chicken egg, and its shell is also much stronger, so you have to make a little effort to break it. Due to the strong outer shell and dense inner membrane, the product can be stored in the refrigerator for up to 6 weeks.

The color of the shell depends on the breed of ducks. There are white, ashen, light green, brown. There is a visual difference in the content as well. The yolk is larger and lighter than in a chicken egg, and the protein is almost transparent.

Nutritional Components

When it comes to poultry eggs, duck and chicken eggs are very similar in composition. However, it is worth considering that the duck product is still the leader in several important characteristics:

• contain more healthy fats;
• there is more protein in duck eggs than in chicken;
• contain more vitamins and minerals;
• duck eggs are a good source of omega-3 fatty acids;
• contain more cholesterol ^{[3] [4]}.

After analyzing identical servings of chicken and duck eggs, the researchers concluded that duck eggs contain 30% more fat, though mostly saturated. But there is good news: the duck product contains a large amount of calcium, magnesium, phosphorus, potassium, iron, zinc, copper and selenium. As scientists expected, the product also contains a high proportion of fat-soluble vitamins A, E and K2, which are much more in a serving of duck scrambled eggs than in a dish of chicken product. Water-soluble nutrients are represented by vitamins B and D. Interestingly, duck eggs contain 12 times more vitamin B5 than chicken eggs. Also in the yolk there are considerable reserves of folic acid. ^[3]

As already mentioned, there is cholesterol in duck eggs: it is almost 2 times more than in chicken (884 mg / 100 g). However, as the researchers assure, this fact should not be frightening, since this substance in moderate doses is necessary for the human body, for example, to maintain brain function. But for people with high blood cholesterol levels, it is still better to refrain from abusing egg dishes.

In terms of energy supply, duck eggs are also quite good. A 185-gram serving of a raw product contains XNUMX kcal.

By the way, among all waterfowl, ducks have the most high-calorie eggs.

Useful Properties

According to the results of many studies, scientists have reassured duck egg lovers: this product is as safe as chicken. It is rarely considered as a source of dangerous salmonella. In addition, duck eggs belong to the group of alkaline foods that are able to regulate the acidity of the human body. The result of such exposure is a reduced risk of developing malignant tumors (cancer cells die in an alkaline environment). But the chicken product, according to some statements by scientists, on the contrary, increases the level of acidity.

The omega-3 fatty acids that make up duck eggs make the product useful for the brain and heart. People who don’t have enough meat in their diet probably don’t have enough choline. You can replenish stocks of this substance from duck yolk. By the way, scientists provide evidence that a deficiency of choline in the body leads to fatty degeneration of the liver.

Folic acid makes the duck product valuable for pregnant women and nursing mothers, this vitamin is also important for maintaining human mental health ^[5]. The amount of folic acid contained in one duck egg corresponds to two chicken. For people with poor eyesight, this product will serve as a source of vitamin A. Eggs are also good for the skin as a source of vitamin E, as well as for the nervous system due to B vitamins.

The presence of potassium makes eggs a necessary product for the heart and blood vessels. Vitamin D, calcium and phosphorus improve bones, sodium regulates fluid balance ^[6].

Another plus in favor of the duck product is that it practically does not cause allergic reactions. Chicken eggs, as you know, belong to allergenic products, which cannot be said about duck, goose and quail. Although it is difficult to generalize about allergic reactions, each body can react differently. ^[7]. Hence the advice of doctors: any new product (even in adulthood) is introduced into the diet in small portions, studying the reactions of the body.

Possible hazards

Although ducks are less prone to bacterial contamination, raw bird eggs are a potential source of the bacterium that causes salmonellosis. ^[8], therefore, each time before use, it is important to thoroughly wash the shell under running water (preferably with soap).

It is important to understand that this product belongs to the category of “heavy” food. Nutritionists and doctors advise people with digestive diseases to avoid duck eggs, and you should not feed young children with them.

How to cook

When it comes to cooking, duck and chicken eggs are slightly different. In particular, duck protein and yolk are suitable for baking, but hard-boiled duck eggs are hard and have a “rubber” texture. The cooks calculated: soft-boiled duck product is cooked for 6 minutes, hard-boiled – 10-12.

Duck eggs are an extremely nutritious food and a favorite ingredient of many confectioners. A large amount of fat and protein mass is what you need for successful baking. However, they also have a characteristic smell, which, depending on taste preferences, can be both a plus and a minus. Thanks to the high protein, scrambled eggs, omelettes and pastries are light, fluffy and rise well. The splendor of baking not least depends on albumin, and there is plenty of it in the duck product ^[9]. Due to their thick consistency, they are suitable for making ice cream, cocktails, creams and other desserts. Before use, eggs are advised to hold at room temperature – in such conditions, their taste qualities are better manifested. ^[10]

This type of egg is a popular ingredient in Asian cuisine, especially Chinese and Vietnamese. There, duck eggs are usually salted, added to the roast, to rice.

Salted eggs (Chinese recipe)

It is one of the favorite ancient dishes of the Chinese. ^[11]. The salting process takes 30-40 days, but the finished product remains fresh for almost a month.

To prepare you will need:

• 3 liter can;
• 5 glasses of water (option: 4 glasses of water and 1 glass of rice wine);
• 1 cup of sea salt;
• chili peppers (to taste).

In a 3-liter jar, mix water, salt and chili pepper (stir until the salt dissolves). Dip the fresh duck eggs in the shell into the vessel so that the water completely covers them. Store a closed jar of pickles at room temperature for 30-40 days. After the expiration date, the product is ready for use (they can be eaten directly from the jar, or they can be additionally cooked). Eggs prepared in this way in the refrigerator are stored for up to a month ^[12].

Sunhuadan (imperial eggs)

In Chinese, the name of this dish consists of 2 words, which translate as “pine flower” and “egg”. What is the logic? The fact that on the finished product you can see a pattern resembling coniferous needles. And, by the way, the more beautiful the pattern, the better the dish. At least that’s what gourmets think.

According to an ancient recipe, duck eggs, to make real songhuadan, are rubbed with a mixture of chopped tea leaves (rice husks or straw dust are suitable as an option), ashes of certain plants, salt, water and lime. Then the eggs are kept in the ground or in a closed container for 100 days. It is said that duck eggs preserved in this way are suitable for consumption for several years, if the shell and coating are not damaged.

Before trying the delicacy, it is cleaned, soaked in water, then “ventilated” for at least 20 minutes to get rid of the unpleasant odor. Ready songhuadan is a translucent brown protein (looks like tight jelly) and a purple or green yolk. These eggs are served in the form of cut halves with tofu, vegetables, vinegar, soy sauce or sesame oil.

Homemade beauty recipes

But the use of duck eggs is not limited to cooking. Like other feathered eggs, duck protein and yolk are valued in cosmetology. They make masks for hair and skin.

A mixture of duck yolks and olive oil is suitable for nourishing weakened hair. To prevent loss, a remedy from yolks, natural yogurt, honey and lemon juice will help.

Duck proteins – a proven tool to eliminate the shortcomings of oily skin. Whipped protein, applied to the skin, will get rid of oily sheen, enlarged pores, blackheads. Gruel from raw potatoes and proteins will make the skin velvety and soft.

Duck eggs are not in short supply, as are, for example, ostrich or turkey eggs. In almost all countries there are farms specializing in raising ducks. They sell the eggs of these birds. It is not difficult to find this product in specialized stores or markets. So a tender duck egg omelette is an affordable dish, moreover, healthy and tasty.

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