Duck Egg

Larger, richer cousin of the chicken egg, laid by domestic ducks (*Anas platyrhynchos domesticus*, *Cairina moschata*). About 50% larger, with proportionally more yolk, giving custards, pastas, and baked goods unmatched richness and lift. Higher in fat and fat-soluble vitamins than chicken eggs. Prized in East and Southeast Asian cuisines (salted duck eggs, century eggs) and by modern bakers and pasta-makers. Shells are thicker and more porous — they age differently and should be used fresher.