Duck egg: a bigger egg with its own allergy and a firm cooking rule

The strongest study on this page is about hen eggs, and nothing like it exists for duck eggs. A meta-analysis of 6 randomized trials in 3,032 infants found that introducing hen egg at 3 to 6 months cut egg allergy risk by 40 percent (RR 0.60, 95% CI 0.44 to 0.82). That result cannot be carried over to duck egg. Two case reports describe adults allergic to duck and goose egg white who tested negative to hen egg. As food, one cooked duck egg counts as 70 g in the US FNDDS database, about 157 calories and 8.4 g protein, recalculated from the values per 3.5 oz (100 g). The databases disagree on cholesterol. FNDDS gives 828 mg per 3.5 oz (100 g) of cooked egg, about 580 mg per egg, and the UK CoFID gives 680 mg per 3.5 oz (100 g) of raw egg. The UK Food Standards Agency says eggs from species other than chickens carry a higher risk of Salmonella and should always be cooked thoroughly, never used in raw or lightly cooked dishes.

The numbers, per 3.5 oz (100 g)

As people eat it, per 3.5 oz (100 g)

How much is actually in it

• A cooked duck egg carries about 580 mg cholesterol in FNDDS (828 mg per 3.5 oz (100 g)). — FNDDS food code 31201000, Duck egg, cooked Evidence E source
  828 mg/100 g; about 580 mg per 70 g egg
• A cooked duck egg provides about 2.8 micrograms vitamin B12 in FNDDS (4.03 micrograms per 3.5 oz (100 g)). — FNDDS food code 31201000, Duck egg, cooked Evidence E source
  4.03 ug/100 g; about 2.8 ug per 70 g egg
• The UK CoFID 2021 lists raw duck egg at 163 calories, 14.3 g protein, 680 mg cholesterol and 5.0 micrograms vitamin D per 3.5 oz (100 g). — CoFID 2021 code 12-920, Eggs, duck, whole, raw Evidence E source
  Per 100 g: 163 calories; 14.3 g protein; 11.8 g fat; 680 mg cholesterol; 5.0 ug vitamin D; 540 ug retinol; 2.9 mg iron

What a real portion looks like

• FNDDS counts one cooked duck egg as 70 g, which at 224 calories per 3.5 oz (100 g) gives about 157 calories per egg. — FNDDS food code 31201000, Duck egg, cooked Evidence E source
  1 egg = 70 g; 224 calories/100 g; about 157 calories per egg
• A cooked duck egg provides about 8.4 g protein, from 11.96 g per 3.5 oz (100 g) in FNDDS. — FNDDS food code 31201000, Duck egg, cooked Evidence E source
  11.96 g/100 g; about 8.4 g per 70 g egg

What cooking and storage change

• Salting changes duck egg most: CoFID 2021 lists 1690 mg sodium per 3.5 oz (100 g) for boiled salted duck egg against 120 mg for raw. — CoFID 2021 codes 12-814 and 12-920 Evidence E source
  Sodium about 14 times higher after salting (1690 vs 120 mg/100 g)
• In a small RCT of 27 at-risk infants, all who ate baked hen egg daily for 6 months tolerated boiled egg, against 47.4% of those who avoided egg. — 27 infants under 6 months with cow's milk allergy and/or atopic dermatitis, 6 months (n = 27) Evidence B source
  Tolerance to boiled egg: all in daily baked-egg group vs 47.4% egg-free (P = 0.012)

Safety, limits and interactions

• The UK Food Standards Agency says eggs from species other than chickens, duck eggs among them, carry a higher Salmonella risk and should always be cooked thoroughly, never served raw or lightly cooked. — UK caterers and the people they serve Evidence E source
  —
• A 75-year-old woman had anaphylaxis to duck and goose eggs while tolerating hen eggs, and her skin tests were positive to raw but not cooked duck egg white. — one 75-year-old woman without atopic history (n = 1) Evidence D source
  Selective allergy; prick-to-prick positive to raw duck and goose egg white, negative to cooked
• An adult with IgE allergy to duck and goose egg white tested negative to hen egg proteins, pointing to an ovalbumin determinant specific to ducks and geese. — one adult patient (n = 1) Evidence D source
  Skin tests positive to duck and goose egg white, negative to hen egg; IgE to a band near 45 kd

Who this works differently for

• A meta-analysis of 6 RCTs in 3,032 infants found introducing hen egg at 3-6 months cut egg allergy risk by 40%. — 6 RCTs, 3,032 infants, egg introduced at 3-6 months vs later (n = 3032) Evidence A source
  RR 0.60 (95% CI 0.44-0.82); 37 fewer cases per 1,000 at 9.3% incidence
• In a dietary modeling study of 100 Myanmar schoolchildren aged 7-9, duck egg was one of the local nutrient-dense foods chosen to close gaps in iron, calcium and essential fatty acids. — 100 primary schoolchildren aged 7-9, Nyaungdon Township, Myanmar (n = 100) Evidence C source
  Duck egg selected in food-based recommendations (no effect size)

The bottom line

A cooked duck egg provides about 2.8 micrograms of vitamin B12 by FNDDS. CoFID lists raw duck egg at 5.0 micrograms of vitamin D, 540 micrograms of retinol and 2.9 mg of iron per 3.5 oz (100 g). We found no study of how much protein, iron or vitamins the body absorbs from duck egg in particular, and no trial or cohort on duck eggs and health. Salting changes the egg more than anything else on record. In CoFID a boiled salted duck egg has 1690 mg sodium per 3.5 oz (100 g) against 120 mg for a raw one, two entries from the same dataset. In a dietary modeling study of 100 schoolchildren aged 7 to 9 in Myanmar, duck egg was one of the local foods chosen to close gaps in iron, calcium and essential fatty acids, which is a model of a diet and not a measured result. Who should be careful. Anyone serving duck eggs should cook them through, by the Food Standards Agency rule above. A 75-year-old woman with no history of allergy had anaphylaxis after duck and goose eggs while eating hen eggs without trouble. Her skin tests were positive to raw duck and goose egg white and negative to cooked egg, which is one case and a skin test, not a test of eating cooked duck egg. In a second single case, an adult had IgE to duck and goose egg white and tested negative to hen egg proteins. Tolerating hen egg therefore says nothing certain about duck egg. The infant data on early egg come from hen eggs only, and we have no card on duck eggs in pregnancy or alongside medicines.

Sources

1. dkeg-daily-r8-03 · food composition dataset
   Duck egg, cooked [2707176] Cholesterol 828 MG per 100 g
   USDA FNDDS 2021-2023, food code 31201000 Duck egg, cooked (fdc_id 2707176) · checked 2026-10-02
2. dkeg-daily-r8-04 · food composition dataset
   Duck egg, cooked [2707176] Vitamin B-12 4.03 UG per 100 g
   USDA FNDDS 2021-2023, food code 31201000 Duck egg, cooked (fdc_id 2707176) · checked 2026-10-02
3. dkeg-daily-r8-05 · food composition dataset
   Eggs, duck, whole, raw [12-920] Energy 163 kcal; Protein 14.3 g; Fat 11.8 g; Cholesterol 680.0 mg; Vitamin D 5.0 ug; Retinol 540 ug; Iron 2.90 mg per 100 g
   CoFID 2021 (Public Health England), codes 12-920 Eggs, duck, whole, raw and 12-814 Eggs, duck, boiled and salted · checked 2026-10-02
4. dkeg-daily-r8-01 · food composition dataset
   Duck egg, cooked [2707176] Energy 224 KCAL per 100 g; 1 egg 70 g
   USDA FNDDS 2021-2023, food code 31201000 Duck egg, cooked (fdc_id 2707176) · checked 2026-10-02
5. dkeg-daily-r8-02 · food composition dataset
   Duck egg, cooked [2707176] Protein 11.96 G per 100 g
   USDA FNDDS 2021-2023, food code 31201000 Duck egg, cooked (fdc_id 2707176) · checked 2026-10-02
6. dkeg-daily-r8-06 · food composition dataset
   Eggs, duck, boiled and salted [12-814] Sodium 1690 mg per 100 g; Eggs, duck, whole, raw [12-920] Sodium 120 mg per 100 g
   CoFID 2021 (Public Health England), codes 12-920 Eggs, duck, whole, raw and 12-814 Eggs, duck, boiled and salted · checked 2026-10-02
7. dkeg-daily-r8-11 · randomized controlled trial
   Those who ate baked egg daily for 6 months tolerated boiled eggs and only 47.4% of patients who followed an egg-free diet tolerated boiled eggs (P-value 0.012).
   Allergol Immunopathol (Madr), 2025 · checked 2026-10-02
8. dkeg-daily-r8-07 · agency guidance
   Eggs from species other than chickens carry a higher risk of Salmonella and should not be used in raw or lightly cooked dishes. They should always be cooked thoroughly before being served.
   Food Standards Agency (UK), Advice on safe storage, handling and use of eggs for catering, 2026 · checked 2026-10-02
9. dkeg-daily-r8-08 · case report
   We report the case of a 75-year-old woman with no history of atopic disease who experienced episodes of anaphylaxis after consuming duck and goose eggs, while tolerating hen's eggs. ... Prick-to-prick testing showed positive reactions to raw duck and goose egg white, whereas results were negative for cooked duck and goose eggs and for both raw and cooked hen's and quail eggs.
   Allergol Select, 2026 · checked 2026-10-02
10. dkeg-daily-r8-09 · case report
    Skin tests were positive to egg whites from duck and goose. The skin tests and specific serum IgE were negative to hen egg proteins.
    J Allergy Clin Immunol, 2000 · checked 2026-10-02
11. dkeg-daily-r8-10 · meta-analysis of RCTs
    A low to moderate level of evidence showed a benefit of the early introduction of egg (relative risk, RR 0.60, 95% CI 0.44-0.82, p = 0.002, mild heterogeneity, I2 = 23%). The absolute risk reduction for a population with an incidence of egg allergy of 9.3% was 37 fewer cases (95% CI 17-52) per 1,000 people.
    Int Arch Allergy Immunol, 2018 · checked 2026-10-02
12. dkeg-daily-r8-12 · cross-sectional modeling study
    Locally available nutrient-dense foods that include water spinach, carp fish, duck egg, garden pea, and shrimp were selected to develop FBR to increase the intake of problem nutrients.
    Food Nutr Bull, 2020 · checked 2026-10-02