The Benefits of Duck Eggs: Richer, Bigger, and a Baker's Best Friend

Once you bake with duck eggs, it's hard to go back. Larger and richer than chicken eggs, they've been a favourite of bakers and adventurous cooks for generations. Our duck eggs at Le Capitaine are even certified organic and kosher. Here's why they deserve a place in your kitchen.

Bigger, with more of the good part

A duck egg is noticeably larger than a chicken egg, and much of that extra size is yolk. More yolk means more richness, more fat and more of that deep golden colour, which is exactly what gives baked goods their tender crumb and luxurious texture.

A baker's secret weapon

The higher fat and protein content in duck eggs works wonders in the oven. Cakes rise taller and stay moister, custards set silkier, and pastries turn out richer. Many bakers swear their sponges and macarons are simply better with duck eggs.

Rich flavour, beautiful shells

Duck eggs have a more pronounced, buttery flavour than chicken eggs, and they come in a lovely natural mix of white and green shells. Fried or scrambled, they make a decadent breakfast with a yolk that's impossibly creamy.

Good to know

Our duck eggs are fertile and, kept at room temperature in a cool, shaded place, will stay fresh for up to 20 days. Each one is dated by its lay day, so freshness is never a guess.

Find them locally or online

Pick up our certified organic, kosher duck eggs at Montreal's Marche Jean-Talon, or order online for delivery across Canada, with an immediate replacement if a box ever arrives damaged.