In terms of nutritional value, there is no significant nutritional difference between eggs and duck eggs. Both eggs and duck eggs are rich in protein, phospholipids, vitamin A, B vitamins, and mineral elements such as calcium, potassium, iron, and phosphorus. Although duck eggs have slightly more fat, calcium, iron and other nutrients than eggs, eggs have slightly more vitamin A and other nutrients than duck eggs, and both are suitable for the body as one of the ingredients for high-quality protein intake. Eggs contain essential amino acids, and their amino acid composition is similar to that of the human body, making them more beneficial to the body’s absorption and digestion than duck eggs. Eggs are also rich in nutrients such as lutein and vitamin A, which can be consumed in moderation for people with liver disease and vision loss. Duck eggs are richer in mineral elements than eggs, with higher iron and calcium content than eggs, which is suitable for children in the growth and development period, as well as older people who lose more calcium, which is good for the body. The lecithin content of duck eggs is relatively high, so they can be consumed in moderation to supplement the body’s nutrition. However, excluding the nutritional value, the consumption method, taste and price of eggs are better than duck eggs. Note that both should be cooked and eaten to avoid adverse effects on the digestive function of the gastrointestinal tract and even food poisoning. Both eggs and duck eggs should be consumed in moderation, as excessive long-term consumption may lead to higher cholesterol and affect health.