Finding a healthy alternative to traditional ingredients is always a treat. While they may seem like an indulgence (mmm … giant yolk), duck eggs are actually higher in protein and healthy Omega-3 fats than regular chicken eggs. The eggs also stay fresher longer due to their thicker shell and can often be eaten by those with allergies to chicken eggs. Being richer with great protein and egg white, duck eggs can do wonders for home baking, increasing the lightness of your cakes, pastries and other baked goodies.

Collette Johnston from Parrydise Farms takes her farm-fresh free-range duck eggs to the Milton Markets and Carseldine Farmers and Artisan Markets each weekend. Collette also sells free-range chicken and quail eggs and will soon been offering duck egg dried pasta on her market tables. Duck eggs create a silky smooth pasta, so Collette and her husband Peter are in the process of establishing a kitchen to utilise the golden goodness of the Parrydise Farms duck eggs in packaged pasta with flavours such as kalamata olive and lemon pepper.