Larger, more durable, and more protein than your typical chicken egg, duck eggs have a creamier, richer taste and texture compared to chicken eggs, and are a baker's secret for making fluffier cakes, lighter cookies, and taller meringue peaks.

In simple dishes like frying or scrambling, duck eggs shine with bold flavor. However, chicken eggs perform better in quiches, soufflés, and zabaglione, offering better rise and a more balanced taste.

Make a luxurious French omelet; bake up an Angel Food Cake with Meyer lemon curd; have some crunchy, chewy grain-free meringue cookies.

Choose duck or chicken eggs based on your recipe—each excels in different culinary roles.