Dinner was a disaster. I have a paper due for college on Friday, so my honey cooked tonight. Unfortunately, he’s not familiar with my steamer so the veg was undercooked and our fish came out of the oven inedible. I will hasten to add, however, that the fish wasn’t his fault.
This past weekend at the market we saw these pretty little rainbow trout at our fish monger. Farmed rainbow trout, unfortunately. I tend to go back and forth on farmed fish but that’s a post for another day. Alas, we gambled on a farmed fish and lost big. The cats however, are STILL purring after their big feed.
However, that left us with a bit of a dilemna. I needed dinner, but with a research paper due I don’t have a lot of time to cook (hence why Good Looking is on cooking duty this week) but it still has to be healthy.
Then I remembered we got duck eggs at the farmer’s market yesterday.
Ah, duck eggs. My sister raised ducks for a few years, and I remember those lovely, rich, luscious duck’s eggs that went straight from the nest boxes to the kitchen in the morning. I wanted those eggs again!
I love duck eggs for their flavour, but they are a little bit wonderful for all kinds of reasons. They have more protein, vitamins and minerals than chicken eggs and pack a real nutritional punch. However, they also have more fat (approximately 50% more monounsaturated fat than chicken eggs). They also contain almost a third more cholesterol, so are possibly not the best option for those watching their heart health, unless you eat just the whites.
For all that though, nothing was going to stop me from having creamy, spicy scrambled duck eggs on toast for dinner!
Scrambled Duck Eggs on Toast
Serves 1, approximately 456 calories per serving
Cooking time, 5 minutes including preparation
- 2 free range, organic duck eggs
- 3 tablespoons 2% milk *
- 1tbsp grated smoked cheese
- pinch of paprika
- pinch of chilli powder
- salt and pepper
- 2 slices good quality brown bread
- 1 tablespoon butter
- dusting of fresh chives
Put the bread in the toaster and start it toasting. That’s how quick this recipe is.
Crack the duck eggs into a bowl and add milk, cheese, paprika and chilli (both are such good friends with eggs) salt and pepper. Mix thoroughly.
Shave a few slivers of butter into the pan and get it melting over a low heat. As soon as the base of the pan is coated with melted butter pour in the egg mixture. Start scrambling the eggs straight away, keeping the whisk moving in the pan. This is key if you want creamy eggs. If you let the eggs the cook without stirring, you’ll end up with lumps of egg, which while just as delicious, can’t compare to creamy eggs. Duck eggs have firmer albumens and less moisture in them, so they will cook fast, do not step away from the stove or stop stirring (as you can see from the picture, I got distracted and let mine go a little too long)!
As soon as they have firmed up remove them from the heat, otherwise they will go a bit firm and lose that creamy texture.
Spread the remaining butter on your toast and pile the eggs on top. Finish with a dusting of fresh chives and enjoy those beautiful duck eggs!
*Some people disdain milk in favour of cream, insisting that milk makes their eggs rubbery. I have never had this issue, however if you want to use cream in the recipe just revise the amount necessary – you do not want to add three tablespoons of cream to your eggs!
Also, remind me at some point to tell you about the famous “drunk eggs” fiasco. . .