We are now selling our duck eggs under a new brand, Olinday Farms. These are the same great duck eggs you are used to eating but with a new name. We feel it is important to keep our Metzer Farms' brand focused on day-old ducklings while developing a stand-alone brand for fresh duck eggs. Olin Metzer bought the first flock of ducks in our family over 60 years ago and we wanted to celebrate him and the "all day egg" with Olinday Farms duck eggs.
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.
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.
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.
If you want to see if duck eggs are already available in your area, visit the page listing Our Customers That Sell Fresh Duck Eggs
|Nutritional Comparison Between Duck Eggs & Chicken Eggs|
|Minerals (in milligrams)
|Total Saturated, grams
|Total Monounsaturated, grams
|Total Polyunsaturated, grams
|Amino Acids, in grams
The following is excerpted from "Properties and Food Uses of Duck Eggs" by Rhodes, Adams, Bennett and Feeney of the University of Nebraska, 1960.
"The greater stability of Khaki Campbell duck eggs compared to chicken eggs is shown... Compared to refrigerated control eggs, duck eggs showed only small changes in white index, yolk index, or yolk height, even when stored for 7 days at 99 degrees. Chicken eggs, however, showed extensive changes. The results clearly show that no important differences between duck and chicken eggs were found and no off flavors were apparent after three months of refrigerated storage.
The characteristics which were considered favorable to duck eggs were the greater stability to deterioration, the less pronounced chalazae, the reduced darkening around the yolks of boiled eggs, the reduced sulfur odor, and the lack of yellow color in the white. The duck egg white had very poor whipping properties compared to chicken egg white. Nevertheless, the whipping properties and the angel-cake-baking characteristics were greatly improved by acidification of the duck egg white. This was easily achieved by the addition of 2 tablespoons of lemon juice to the one and one-half cups of duck egg white used in making angel cakes."
On a personal note, it is important the whites be at room temperature before beating. An alternative to the lemon juice is adding a small amount of baking soda to make the whites beat up.