Duck eggs

The upcoming Mid-Autumn Festival brings to mind mooncakes and their salted egg yolks. Some may contain up to four yolks, representing the four phases of the moon. The prized filling is commonly from duck eggs, which have a larger and richer yolk than their chicken counterparts.

Duck eggs are generally bigger than chicken eggs, resulting in their being higher in fat and cholesterol. However, duck eggs are comparatively richer in both protein and omega-3 fatty acids. They also pack more calcium, iron, potassium, and almost every significant mineral. Duck eggs are richer in choline—which is important for a healthy liver—as well as folate, which supports mental health and is also important to pregnant and nursing mothers. Their shells also tend to be thicker than chicken eggs.

Duck eggs may have a different protein structure than chicken eggs, and some people who are allergic to chicken eggs find that they are able to consume duck eggs. Duck eggs are also popular with those following a Paleo lifestyle. When cooking, the fattier duck variety leads to creamier scrambled eggs. However, the higher fat content requires experimentation when baking, when a one-for-one substitution may make for unexpected results due to the chemistry of the recipe being altered.

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