Perhaps everyone knows what a chicken egg looks like. What about ducks? What is the difference between both products and can duck eggs be eaten at all?
What do they look like
The duck egg is larger than the chicken (by 30 percent), and the shell is also much stronger. So you have to make a little effort to break it. Due to the strong outer shell and tight 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 “insides” of the shell. The yolk is larger and lighter than in chicken eggs, and the protein is almost transparent.
Nutritional Components
When it comes to poultry eggs, duck and chicken are very similar in composition. However, it is worth considering that the duck product is still leading in several important characteristics:
After analyzing identical servings of chicken and duck eggs, the researchers came to the conclusion that duck eggs contain 30% more fat, though mostly saturated. But there is good news: the duck product contains impressive portions 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 the portion of duck eggs than in the chicken product dish. Water-soluble nutrients are represented by vitamins of groups B and D. It is interesting that vitamin B12 in duck egg contains 5 times more than in chicken. Also in the yolk there are considerable reserves of folic acid.
As already mentioned, duck eggs have a lot of cholesterol – almost 2 times more than chicken eggs (884 mg / 100 g). However, as the researchers assure, this fact should not be frightening, since this substance in adequate doses is necessary for the human body – at least to maintain brain function. But people with elevated levels of cholesterol in the blood is still better to refrain from abusing egg dishes.
In terms of energy supply, duck eggs are also quite good. 100-gram portion of raw product contains 185 kcal.
By the way, among all the waterfowl are the most high-calorie eggs.
Useful Properties
According to the results of many studies, scientists reassured lovers of duck eggs: this product is as safe as chicken. It is rarely considered 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 the development of malignant tumors (cancer cells die in an alkaline environment). But the chicken product, according to some statements of 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 a duck product valuable for pregnant women and nursing mothers, and this vitamin is important for maintaining mental health. The amount of folic acid in one duck egg corresponds to two chicken eggs. For people with poor eyesight, this product will serve as a source of vitamin A. Eggs are useful for the skin – as a source of vitamin E, and also for the nervous system – thanks to vitamins B.
Potassium makes them important for the heart and blood vessels, vitamin D, calcium and phosphorus – for bones, sodium takes care of the balance of fluids.
Another plus in favor of the duck product – it practically does not cause allergic reactions. Chicken eggs, as you know, belong to allergen products, which can not be said about duck, goose or quail. Although it is difficult to speak generally about allergic reactions, each organism can react differently. Hence the advice of doctors: any new product (even in adulthood) is introduced into the diet in small portions, studying the body’s reactions.
Possible hazards
Although ducks are less likely to become infected with bacteria, raw bird eggs are a potential source of the bacteria that causes salmonellosis. Therefore, each time before use, it is important to thoroughly wash its 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 white and yolk are suitable for baking, but hard-boiled duck eggs are harsh, “rubbery” consistency. Cooks calculated: boiled duck product cooks 6 minutes, hard boiled – 10-12.
Duck eggs are an extremely nutritious product and a favorite ingredient of many pastry chefs. Impressive amounts of fat and protein mass – what is needed for successful baking. But they also have a pronounced smell, which, depending on taste preferences, can be both a plus and a minus. Due to the large protein, scrambled eggs, omelets and pastries are light, fluffy and grow well. Baking pomp is not least dependent on albumin, and abundant in duck. Due to its thick texture, they are suitable for making ice cream, cocktails, creams and other desserts. Before use, eggs are advised to reach room temperature – in such conditions, its taste is better manifested.
This type of egg is a popular ingredient in Asian cuisines, especially Chinese and Vietnamese. There, duck eggs are usually salted, added to the roast, to rice.
Salted eggs (Chinese recipe)
This is one of the favorite ancient Chinese dishes. The salting process takes 30-40 days, but the finished product will remain 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 salt dissolves). Dip fresh duck eggs (in the shell) in a vessel so that the water completely covers them. Store closed jar of “pickle” at room temperature for 30-40 days. After the expiration of the product is ready for use (you can directly from the bank, and you can additionally boil). Eggs prepared in this way are stored in the refrigerator for up to a month.
Sunhuadan (imperial eggs)
In Chinese, the name of this wonderful dish consists of 2 words, which are translated as “pine flower” and “egg”. What is the logic? The fact that the finished product can be considered a pattern resembling conifer 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 a real Sunhuadan, are rubbed with a mixture of chopped tea leaves (rice husk or straw dust as an option), ash of certain plants, salt, water and lime. Then the eggs are kept for 100 days in the ground or in a closed container. They say that duck eggs preserved in this way are suitable for consumption for several years (if the shell and coating are not damaged).
Before you try 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 (similar to tight jelly) and a yolk of purple or green. Such 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 only to the kitchen. Like other feathered eggs, duck protein and yolk are valued in cosmetology. Hair and skin masks are prepared from them.
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 deficient, such as ostrich or turkey. In almost all countries there are farms specializing in the cultivation of ducks. They sell the eggs of these birds. It is not a problem to find a product in specialized stores or in markets. So a gentle omelet from duck eggs is an affordable dish. In addition, healthy and tasty.
