Our duck eggs come from pasture-raised ducks, rotated across open ground and cared for in small flocks at Shanti Farm in Greenfield, Indiana. Duck eggs are larger and richer than chicken eggs, with a thick white and high-fat yolk. Many customers use them for baking, where they add structure and richness to cakes, breads, and pastries. Others use them just like a chicken egg — fried, scrambled, or soft-boiled. Some people who can't tolerate chicken eggs find duck eggs more digestible, though we don’t make health claims. No antibiotics. No confinement barns. Just ducks raised with sunlight, movement, and clean water. Frequently Asked Questions Q: How are duck eggs different from chicken eggs?They’re larger, with more protein and fat. The whites are thicker and the yolks are richer — especially good for baking or higher-fat diets. Q: Can I use them just like chicken eggs?Yes. They work in any recipe — just keep in mind one duck egg often equals 1.5 chicken eggs by volume. Q: Are the ducks pasture-raised?Yes. We raise them outdoors in small flocks with access to pasture, fresh air, and clean water. No confinement or antibiotics. Q: Are these eggs washed or unwashed?We gently clean them by hand as needed, but never bleach or chemically sanitize them.
