• 6 large duck eggs ((or more, just make sure they can be placed in a single layer in the pot))
• 2 cups water
• 1/2 teaspoon baking soda (or salt)
• 1 cup ice cubes (or as needed)
• cold water ( as needed to fill in half of a large bowl).

Buy Fresh Duck Egg

We have been selling fresh duck eggs for years as many people feel our duck eggs are unbeatable for baking and pastries. In addition, many of those allergic to chicken eggs can often use duck eggs instead. We would consider it prudent to consult with your physician, however, before using duck eggs if you have a severe egg allergy. They also have nutritional and storage advantages that can be seen in the table at the very bottom of this page. The only disadvantage of duck eggs is the whites do not beat up as easily as chicken eggs, but there are ways around this – see below. Jumbo chicken eggs average 2.5 ounces per egg; you can see that almost all of our duck eggs are larger than chicken eggs.

The eggs we ship are less than 30 hours old. We have a specially designed foam packaging for each bundle of 20 eggs which protects and insulates the eggs. Once you receive them, they can either be stored in the refrigerator or freezer. Under refrigeration (34 to 40 degrees F.), eggs can be kept safely for up to six weeks. By sealing freshly laid eggs in plastic bags, their refrigeration life can be lengthened to two months, as the bags help prevent moisture loss from the egg. Duck eggs have a longer shelf life than chicken eggs. Buy Fresh Duck Egg

Freezing is an excellent way to save eggs. By following strict sanitation precautions in preparing waterfowl eggs for the freezer, we have been able to keep them for over twelve months successfully. However, because frozen eggs of any type can harbor bacteria that may cause acute intestinal infections, it is safest to store them no more than six months and restrict their use to baked or long-cooked foods. Buy Fresh Duck Egg

Wash the eggs with warm water and soap, and then break into a boiled mixing bowl. Blend the whites and yolks with a fork, being careful not to beat in air bubbles. To prevent the yolks from becoming excessively thick during storage, add either one-teaspoon of salt or one tablespoon of honey to each pint of eggs. The last step is to pour the batter into thoroughly clean ice cube trays or freezer containers, leaving 1/2 inch headroom to allow for expansion. If ice trays are used, remove the egg cubes soon after they are frozen solid; seal them in a clean container and place immediately in the freezer. Once frozen eggs are thawed, they should be used within twenty-four hours. Do not refreeze thawed eggs.