Comparison of Duck and Chicken Eggs

CHICKEN DUCK
Smaller size, average wt. 50 g Large size, average wt. 65 g
Thin-shelled Thick-shelled
Yolk color: yellow due to xanthophyll, a Yolk color: orange to red due to capxanthin and
carotenoid echinenone
Albumen has greenish tinge due to a high Albumen is clear-white due to low riboflavin
riboflavin content content
Appropriate for frying Not appropriate for frying due to fishy odor and
taste
Not appropriate for balut-making due to thine Appropriate for balut-making due to thick shells
shells
High incidence of yolk darkening Low incidence of yolk darkening

Comparison of Duck and Chicken Eggs

CHICKEN DUCK
Smaller size, average wt. 50 g Large size, average wt. 65 g
Thin-shelled Thick-shelled
Yolk color: yellow due to xanthophyll, a Yolk color: orange to red due to capxanthin and
carotenoid echinenone
Albumen has greenish tinge due to a high Albumen is clear-white due to low riboflavin
riboflavin content content
Appropriate for frying Not appropriate for frying due to fishy odor and
taste
Not appropriate for balut-making due to thine Appropriate for balut-making due to thick shells
shells
High incidence of yolk darkening Low incidence of yolk darkening