Duck, Duck, Good
Want a high-performance omelet? Try the head honcho of huevos: duck eggs.
Duck eggs are higher in protein and iron than chicken eggs and contain about double the amount of omega-3 fatty acids. Oh, and they’re quite tasty, too. And with avian flu hitting farms throughout the country and causing chicken egg prices to soar, now is the perfect time to try something new. Chicken eggs are among the most common dietary restrictions, affecting more than 5 million Americans. But people with these sensitivities are often able to tolerate duck eggs.
As with chicken eggs, the nutrition depends on the diet of the ducks. Be sure to ask your farmer or local market manager about what their ducks eat; you want ducks that enjoy a natural free-range diet, not soy and wheat feed.
The bigger yolks also make for richer cooking. Chefs love them for fresh pastas, custards or homemade mayonnaise. They are also a great resource for gluten-free baking, as the extra protein in duck egg whites helps bind gluten-free grains together and the extra fat adds a fluffier texture to pastries and cakes.
One thing to watch: duck eggs are higher in cholesterol than chicken eggs, so if you’re on a low-cholesterol diet, consider yourself warned. Everyone else, get quacking.
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