Joe Jurgielewicz & Son, Ltd. introduces liquid duck eggs to tackle egg supply crisis

USA – Joe Jurgielewicz & Son, Ltd. (JJS), a provider of Pekin duck products to chefs, restaurants, private clubs, hotels, and the food service industry, has launched liquid duck eggs as a functional solution to the ongoing egg shortage crisis across the U.S.

Key characteristics of JJS Premium Liquid Duck Eggs include:

•       Superior taste and texture for gourmet recipes.
•       Higher protein and moisture content, with a rich yolk that is optimal for baking and binding.
•       Simple substitution: use one duck egg for every 1.5 chicken eggs in any recipe.
•       Ideal for a variety of dishes, including bread, pasta, cakes, frittatas, quiches, and more.
•       Sustainably raised and produced under strict humane animal practices.                                                                                          

“Eggs are an irreplaceable ingredient in professional kitchens. Our premium liquid duck eggs help chefs and bakers enhance their recipes with rich flavor and superior baking results while providing a readily available and competitively priced alternative. Top chefs and bakers appreciate the enhanced texture, structure, and richness that duck eggs bring to both sweet and idvoury dishes,” said Joey Jurgielewicz III, director of business development at Joe Jurgielewicz & Son, Ltd.

As the only veterinarian-owned and operated duck farm in North America, JJS is committed to humane animal care, sustainability, and farm-to-table quality.

JJS’ premium liquid duck eggs are available for wholesale and direct orders, sold in one-gallon containers for US$39.99.

Duck eggs are known for featuring larger, richer yolks, higher protein and moisture content, and a silky, creamy texture, making them suitable for use in custards, sauces, scrambled eggs, and baked goods.

The properties of duck eggs yield fluffier cakes, delicate soufflés, lighter pastries, and indulgent entrées, according to the company. JJS’ liquid duck eggs aim to ensure convenience and consistency for busy commercial kitchens.

Generally, one can substitute one duck egg for one chicken egg in most recipes, though slight adjustments to baking time may be necessary, according to Six Figs Farm LLC.

For recipes that call for multiple chicken eggs, a common substitution is to use two duck eggs for every three chicken eggs.

Retail egg prices in the U.S. surged by 15% in January, contributing to an overall 0.5% increase in consumer food prices, particularly in the baking sector, according to the Consumer Price Index data from the Bureau of Labor Statistics.

Additional reports from Market Watch indicate that egg prices have surged nearly 40% since the beginning of 2025, with the average cost of a dozen large Grade A eggs reaching US$4.95.

This spike is largely driven by a reduction in egg supply due to recent outbreaks of highly pathogenic avian influenza (HPAI), marking the third major outbreak in the past decade.

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