Duck Egg

Duck eggs are the eggs of domestic ducks, larger than chicken eggs with a proportionally bigger, richer yolk and a thicker shell and albumen. Their richness makes them prized for baking, where they can produce a fuller texture and flavor than chicken eggs, and they are widely used across Asian cuisines, notably as the base for salted duck eggs, cured in brine or ash until firm and intensely savory, and traditionally for century eggs, preserved in an alkaline mixture until the yolk and white transform into a dark, jelly-like delicacy.