Duck Eggs

Full product description

Richer yolks, bigger flavour. Our duck eggs have thick whites and deep golden yolks that make breakfasts luxurious and baking brilliantly moist. They’re superb poached or fried, and unbeatable in cakes, custards, fresh pasta and pastries thanks to the natural richness. Treat them simply on toast or go chef-y—either way, they elevate the everyday.

Why you’ll love it

• Large eggs with buttery, golden yolks

• Fantastic for baking, custards, fresh pasta and brunch

• Hold their shape well when poached or fried

• Consistent shells for neat peeling and poaching

Product details

• Typically packed Grade A (see box for size and grade)

• Pack sizes vary (e.g. 6s)

• Allergen info: contains egg

• Freshness and best-before printed on the pack

How to cook (quick guide)

Duck eggs are larger than hen’s eggs—allow a little extra time.

• Boiled (from a gentle simmer):

  • Soft: 7–9 mins

  • Medium: 9–11 mins

  • Hard: 12–14 mins. Cool in water for easier peeling.

• Poached: Barely simmering water with a splash of vinegar; cook 3–4½ mins until white is set and yolk to taste.

• Fried: Medium heat with butter/oil 3–5 mins; cover briefly to set the top if desired.

• Baking & pasta: Swap 1:1 by count, but note richer results; for precision baking, weigh your eggs.

Food safety: Follow guidance on your pack. If serving vulnerable people, cook until whites and yolks are fully set.

Serving ideas

• Poached on sourdough with asparagus and hollandaise

• Fried duck egg over hash or a steak and chips plate

• Custards & crème brûlée for extra silkiness

• Fresh egg pasta (tagliatelle, ravioli) with a glossy finish

• Victoria sponge / brownies with enhanced richness

Storage & handling

• Store cool and dry (many prefer the fridge for consistency)

• Bring to room temperature for best baking results

• Keep eggs in their carton; observe the best-before date

• Wash hands and equipment after handling raw egg

FAQs

How are duck eggs different from hen eggs?
They’re larger and richer, with thicker whites and creamier yolks—great for baking and indulgent breakfasts.

Can I eat them runny?
Check pack guidance; otherwise cook until fully set, especially for vulnerable groups.

Why are they good for baking?
The higher yolk-to-white ratio adds moisture, colour and structure.

Trick for perfect poaching?
Use very fresh eggs, barely simmering water and a gentle swirl; drain on kitchen paper.