We raise Khaki Campbell ducks for our egg layers. They are a breed that was developed in the UK specifically for egg production. Another noticeable difference is shell quality. Duck eggs have a much thicker shell and stronger membrane just under the shell. The first time I ever used duck eggs I was making scrambled eggs. I tapped it on the edge of my cast iron frying pan just like I would with a chicken egg. Nothing happened. Not dent or crack at all. So I ended up giving it quite a whack before it actually cracked. This more durable shell does have an advantage though. It provides that egg with a much longer shelf life if refrigerated. I have used duck eggs that were up to six weeks old with not deterioration in visible quality. I do recommend though that the fresher they are the better.
Our duck eggs are slightly larger in weight when compared to the chicken eggs. Most of our duck eggs will fit in a regular egg carton.
What Our Hens Eat
We use only certified organic laying ration for all our laying birds. They also get a mixture of certified organic wheat and peas. These are sprinkled on the floor of their house to encourage the chickens to scratch around and stir up the deep bedding in the winter house. This helps keep the house dry and cozy for both the chicken and the duck hens. In the spring, summer and fall when they are outside free-ranging they only receive the laying ration as they are always on fresh pasture.
Eggs, both chicken and duck, are considered a powerhouse of nutrition. Both types of eggs contain selenium, manganese, zinc, copper, potassium, sodium, phosphorus, calcium and iron. The amino acid profile is similar also. They both contain threonine, isoleucine, tryptophan, leucine, methionine, lysine, cystine, tyrosine, phenylalanine, valine, serine, glycine, proline, aspartic acid, histidine, alanine and arginine. Duck eggs have more Omega 3 fatty acids that are thought to improve everything from brain health to skin health. Duck eggs are also an alkaline producing food.
Taste, Use and Storage
We do not notice any difference in taste between duck and chicken eggs. Duck eggs are highly sought out by professional bakers. They report that because duck eggs are higher in albumen they cause cakes to rise higher. Pastries have excellent flavor and texture because of the higher fat content.
Our favorite special occasion cake is a made-from-scratch chocolate sponge cake. It bakes up so light and fluffy with a rich delicious flavor.
When frying, scrambling or poaching duck eggs you need to be careful that you don't overcook them as the yolk will become very dry and the white will be rubbery.
All our eggs have been washed shortly after we gather them. Because they lose their natural barrier when washed they must be stored in the refrigerator. It is recommended that temperatures are between 1 C and 7C. We are a direct farm-to-comsumer farm. We do not ship our eggs to a CFIA egg grading station. This guarantees the freshness of the eggs you purchase from us. It is also our way of assuring you that the eggs you are using for your family are actually from our farm.
We have both chicken and duck eggs available year round. For current pricing and/or to place your order either type of these exceptional eggs you can contact us through the "Contact Us" page. We deliver to both Grande Prairie and Edmonton Alberta.