Low-density living space and a diet of corn create a robust flock of Moorabool Valley ducks, which are the cornerstones behind our premium duck eggs. From the outset, they are sizes larger than a normal chicken egg, with stronger shells and inner membranes to keep them fresh for longer. In addition, they offer consumers great nutrients – 30% additional protein and higher contents of Omega-3, Vitamin A and D, fatty acids, choline, folate and iron.
From a culinary perspective, our duck eggs are extremely versatile. They have a larger golden yolk and thicker egg white. A higher yolk-white ratio also means they contain higher fat content and less water. All of the above lend themselves especially well for baking, as cakes, meringues and souffle tend to be fluffier, and bread and cookies softer when made with them.
Duck eggs can make a perfect substitute for chicken eggs, offering a wide array of preparation options. When poached, fried and scrambled, for instance, the duck eggs make for creamier and richer results.