1. Duck eggs are most commonly used in the process of making puffballs, so it can also be said that puffballs are duck eggs. Compared with eggs, duck eggs are larger in size and have thicker shells, and in the process of making fluffy eggs, the eggs are placed in an alkaline substance, and these characteristics of duck eggs are more suitable for processing into fluffy eggs. Eggs are smaller in size, have thinner shells with uneven thickness, and the egg white is prone to hydration reaction in alkaline substances, which requires higher processing technology. Comparing the characteristics of duck eggs and chicken eggs, and considering the cost of processing, duck eggs are more suitable for making soft-boiled eggs.

2, the duck egg itself with a fishy flavor, taste is relatively rough, so rarely directly with fresh duck eggs to produce dishes, but commonly used to make the pine eggs, salted duck eggs and other egg processing food, and then cooking. After duck eggs are processed into fluffy eggs, the original fishy flavor will be covered, and the taste will be tougher. Duck eggs can be processed to cover up the original fishy egg flavor, the taste will also be more delicious, from this point of view, the duck eggs into loose eggs, can enhance the taste of duck eggs.