Duck Eggs
Duck eggs are larger than chicken eggs, with a richer flavor and higher fat content, often used in baking and traditional dishes.
Duck Eggs
Duck eggs are larger than chicken eggs, with a richer flavor and higher fat content, often used in baking and traditional dishes.
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Product Description
Source: Domestic ducks (Anas platyrhynchos domesticus) Composition: Hard shell, thick egg white, rich yolk Nutritional Value (per large duck egg ~70g): Protein: ~9g Fat: ~9–10g Calories: ~130 kcal Rich in vitamin B12, vitamin D, selenium, and omega-3 fatty acids Taste & Texture: Creamier and more robust flavor than chicken eggs Cooking Methods: Boiled, fried, scrambled, baked, used in custards and pastries Uses: Baking (cakes, pastries), traditional dishes, omelets, and pickling
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