The health reputation and popularity of the humble egg have fluctuated wildly over the last 70 years, moving from a golden breakfast staple to a public health villain, and finally to a rehabilitated “superfood”.

“Go to work on an egg” was a post-war advertising slogan and TV campaign created for the British Egg Marketing Board in the late 1950s and 1960s to encourage people to eat eggs for breakfast. So famous was this campaign that it is claimed that its director is the Eggman  in The Beatles’ I Am the Walrus.

Since then, we have seen claims that egg yolks cause heart disease and eggs carry salmonella lead to a plunge in global egg consumption, before the science was untangled after 2000. Caps on egg consumption were dropped and major heart foundations worldwide broadly agreed that healthy individuals can eat an egg a day as part of a balanced diet.
Nowadays, eggs have been fully rehabilitated and are regarded as a nutritional powerhouse packed with protein, choline for brain health, and lutein for eyes.

No wonder they are also a valuable addition to the canine diet.

A compact ingredient, but nutritionally far from simple.

Nutritional Information

Chicken eggs are a compact source of protein, fat and micronutrients. One large egg provides approximately 70–75 calories, 6–7 g of protein and 5 g of fat. The white consists mainly of water and protein, while the yolk contains almost all the fat, choline, vitamins A and D, carotenoids and most of the egg’s minerals.

Eggs provide complete protein alongside linoleic acid, phospholipids, choline, B vitamins, selenium, iodine and phosphorus. Their nutrient composition is influenced by the hen’s diet, particularly the fatty-acid, vitamin D, selenium and iodine content.

The yolk is naturally high in cholesterol, which dogs use to produce cell membranes, bile acids and steroid hormones. Egg cholesterol does not have the same established relationship with canine cardiovascular disease as was once assumed in humans, although the fat and energy content may be relevant where a dog requires a restricted diet. (See below for duck and goose eggs.)

Eggshells, often discarded in the kitchen, are known as a rich source of calcium. But their membranes also include collagen and compounds known as GAGs, which include hyaluronic acid and chondroitin sulphate, alongside glucosamine and fibrous proteins. These compounds provide structural strength, flexibility and moisture retention to the egg and are often found in joint and skin health supplements. So keep the membrane in the shell.

 

Eggshells brown and white

Main nutrients

Protein
Gently cooked eggs provide highly digestible protein containing all ten essential amino acids required by dogs. Both the white and yolk contribute protein, with the white supplying the larger share. Protein is essential for building and repairing tissues, producing enzymes and hormones and supporting immune function. It supplies the amino acids required for muscle maintenance, growth and recovery after activity.

Fats and phospholipids
Almost all the fat is found in the yolk. Egg fat is predominantly unsaturated and includes linoleic acid, the essential omega-6 fatty acid required by dogs for healthy cell membranes, skin and coat. The yolk also contains phospholipids, particularly phosphatidylcholine. These form part of cell membranes and provide much of the egg’s choline.

Choline
Egg yolk is one of the richest whole-food sources of choline. Choline is required for cell-membrane structure, lipid transport and methylation. It is also used to produce acetylcholine, a neurotransmitter involved in nerve signalling, muscle activation, learning and memory.

Lutein and zeaxanthin
The yolk contains lutein and zeaxanthin, two fat-soluble carotenoid pigments with antioxidant activity. Dogs can absorb dietary lutein, although research into canine retinal and immune effects has used supplemented diets rather than eggs specifically. The amount present in an egg varies with the hen’s feed.

Main Vitamins

Vitamin A
Egg yolk provides preformed vitamin A as retinol. Vitamin A supports normal vision, immune function, cell differentiation and the maintenance of healthy skin and mucous membranes.

Vitamin B2 (Riboflavin)
Eggs are a useful source of riboflavin, found in both the white and yolk. Riboflavin acts as a coenzyme in the release of energy from protein, fat and carbohydrate. It also contributes to normal skin, vision and nervous-system function.

Vitamin B5 (Pantothenic Acid)
Pantothenic acid is required to produce coenzyme A, which is central to energy metabolism and the synthesis of fatty acids, hormones and neurotransmitters.

Vitamin B7 (Biotin)
Most of an egg’s biotin is found in the yolk. Biotin supports fat, carbohydrate and amino-acid metabolism and contributes to normal skin and coat. Raw egg white contains avidin, a protein that binds biotin and reduces its availability. Cooking reduces avidin activity, making cooked whole egg the more reliable source.

Vitamin B12 (Cobalamin)
Vitamin B12 supports DNA synthesis, red-blood-cell formation and normal nervous-system function. Dogs cannot produce it and must obtain it from animal-derived foods such as meat, fish, eggs and dairy products.

Vitamin D
Egg yolk supplies vitamin D3, the form most effectively used by dogs. Vitamin D regulates calcium and phosphorus metabolism and contributes to bone, muscle and immune function. Its concentration varies according to the hen’s diet and exposure to ultraviolet light.

Main minerals

Phosphorus
Phosphorus is a structural component of bones, teeth, cell membranes, DNA and RNA. It is also central to cellular energy transfer through ATP. Eggs provide considerably more phosphorus than calcium when the shell is excluded.

Trace minerals

Selenium

Eggs are a useful source of selenium, an essential component of antioxidant enzymes including glutathione peroxidase. Selenium also supports thyroid-hormone metabolism, immune function and normal muscle activity.

Iodine
Iodine is required for the production of thyroid hormones, which regulate metabolic rate, growth and energy use. Eggs can make a useful dietary contribution, but their iodine content varies considerably with the hen’s feed.

Benefits – Key Takeaways

Muscle Maintenance and Repair
Complete, digestible protein supports lean muscle, tissue repair and recovery after activity.

Nervous System and Cognitive Support
Choline, phospholipids, riboflavin and vitamin B12 support cell membranes, nerve signalling and normal neurological function.

Skin and Coat Condition
Protein, linoleic acid, biotin, vitamin A and riboflavin provide structural and metabolic support for healthy skin and coat.

Vision and Cellular Protection
Vitamin A supports normal vision, while lutein, zeaxanthin and selenium contribute to antioxidant protection.

Energy and Metabolism
The yolk supplies concentrated energy, while riboflavin, pantothenic acid, choline, iodine and phosphorus support energy production and metabolic function.

Practical uses

 

Most of the practical uses for this familiar, versatile ingredient are suitable for dogs:

Boiled eggs

Boiled eggs can be chopped or mashed into a meal, used as a topping or carried as a portable snack.

Scrambled eggs and omelette

Plain scrambled egg makes a quick protein addition or post-activity snack. A good way of using up eggs, which can then be frozen in portions. And plain eggs can be a sound basis for using up cooked leftovers or vegetables. Thrifty cook!

Baking and binding

Eggs bind ingredients together in baked treats, meatballs, patties and portion blocks while adding protein and moisture.

Eggshell

The eggshell and membrane can be finely ground for use as a measured calcium ingredient. It should be treated separately from the egg itself: without its shell, an egg is phosphorus-rich and relatively low in calcium.

References

  • Caffa I, Proietti E, Turrini F, Borgarelli C, Ferrando MR, Formisano E, de Cassya Lopes Neri L, Martini D, Angelino D, Tagliabue A, Pisciotta L. Nutritional Aspects of Eggs for a Healthy and Sustainable Consumption: A Narrative Review. Food Sci Nutr. 2025 Sep 5;13(9):e70285. https://doi.org/10.1002/fsn3.70285 PMID: 40918168; PMCID: PMC12411868.
  • Stringham, N. T. (2026). Nutritional benefits of dietary lutein, zeaxanthin, and meso-zeaxanthin in canine, feline, and equine companion animals: A narrative review. International Journal for Vitamin and Nutrition Research, 96(4), 50575. (registering doi)

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Duck and goose eggs

Chicken, duck and goose eggs share the same basic nutritional strengths. All provide complete protein, yolk fats, phospholipids, choline, fat-soluble vitamins and trace minerals. The meaningful differences are mainly nutrient concentration and portion size. Chicken eggs are generally lower in fat than duck and goose eggs, while their protein concentration is broadly similar.

Higher Yolk Ratio

Duck and goose eggs have a larger yolk-to-white ratio than chicken eggs. Because the yolk holds nearly all the lipids, fat-soluble vitamins, and carotenoids, this structural difference explains their higher caloric and micronutrient density per hundred grams.

Bioavailability and Lipid Synergy

The higher lipid density in duck and goose eggs can enhance intestinal absorption of fat-soluble vitamins and lutein. When paired with vegetable building blocks in a meal rotation, this extra fat aids in the uptake of plant-based carotenoids.

Energy Accounting in Rotation

Because waterfowl eggs carry more fat and energy, swapping them directly for chicken eggs will raise total daily energy intake. Adjusting portions for goose eggs ensures that fat allowances remain balanced within a meal plan.

Nutrition facts

Because nutrient values vary with breed, feed, rearing conditions and egg size, these figures are useful comparisons rather than fixed values.

Duck eggs

Per 100 g, duck eggs provide approximately 185 kcal, 12.8 g protein and 13.8 g fat, compared with around 143 kcal, 12.6 g protein and 9.5 g fat in chicken eggs. Duck eggs are therefore more energy-dense. They also contain more iron, folate, vitamin B12 and selenium than chicken eggs in the FoodData Central profiles. A typical duck egg is larger, at around 70 g without the shell, providing approximately 130 kcal, 9 g protein and 9.6 g fat.

Goose eggs

Per 100 g, goose eggs provide approximately 185 kcal, 13.9 g protein and 13.3 g fat. Their composition is therefore closer to duck eggs than chicken eggs, with more fat and energy and slightly more protein by weight. The most important practical difference is size. A typical shell-free goose egg weighs around 140 g and provides approximately 260 kcal, 19–20 g protein and 18–19 g fat. One goose egg should therefore be treated as the equivalent of around three chicken eggs.

Like chicken eggs, shell-free duck and goose eggs contain considerably more phosphorus than calcium. Their shells remain a separate calcium ingredient.

References

  • Rueda García, A. M., Fracassi, P., Scherf, B. D., Hamon, M., & Iannotti, L. (2024). Unveiling the nutritional quality of terrestrial animal source foods by species and characteristics of livestock systems. Nutrients, 16(19), 3346. https://doi.org/10.3390/nu16193346
  • Sun, C. et al. (2019). Egg quality and egg albumen property of domestic chicken, duck, goose, turkey, quail, and pigeon. Poultry Science, 98(10), 4516–4521. https://pubmed.ncbi.nlm.nih.gov/31287885/
  • USDA FoodData Central. Egg, duck, whole, fresh. FoodData Central
  • USDA FoodData Central. Egg, goose, whole, fresh. FoodData Central
  • Yao, Y. et al. (2022). Effects of dietary fats on the bioaccessibility and bioavailability of carotenoids: a systematic review and meta-analysis of in vitro studies and randomized controlled trials. Nutrition Reviews, 80(4), 741–761. https://pubmed.ncbi.nlm.nih.gov/34897461/ 

Important Considerations:

  • Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
  • If you are feeding commercial food, check the label for ingredients before giving more. Excessive intake of any foods can have adverse effects.
  • Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
  • Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
  • I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
  • Check nutrient levels and recommendations for your dog’s weight, age and activity. For example this nutritional guideline produced by FEDIAF.
  • I am not a professional canine nutritionist but supporting research is cited.
  • The recipes shared were created by me and tested in my kitchen – and tasted and approved by our doggy friends!