Broccolini with Creamy Scrambled Duck Eggs
Saturday 12 September 2015 — Category: Cooking & Food
Today I’m off to Portland with the family to explore and experience the MAX Orange Line Grand Opening Celebration. While we are out, I’ll let you chew on my first experience of eating adventurously with duck eggs.
Once I had returned from the Wednesday Farmers’ Market in Corvallis with my first dozen duck eggs — see Duck Eggs: Eating Adventurously — it was time to walk the talk by putting my words into action. In this case I perhaps went a bit overboard, because not only did I eat adventurously with duck eggs, but I also tried a vegetable I had never eaten before.
With inspiration and a recipe from the cookbook Eggs on Top: Recipes Elevated by an Egg by Andrea Slonecker, I made her Scrambled Eggs the French Way: Creamy, Saucy Custard with two duck eggs. As you can see from the reference quarter coin, they are somewhat larger than chicken eggs.
I spooned it on top of some steamed broccolini and boiled new potatoes. Broccolini — also known as young or baby broccoli — is a hybrid of regular broccoli and Chinese kale.
I had seasoned the eggs with salt, pepper and chopped fresh basil before cooking. The sauce didn’t come out as creamy as it should have, for a few reasons. First, I was supposed to stir it with a whisk while cooking, but I didn’t have a silicone one to use in the non-stick pan, so I just used a wooden spoon.
Second, I cooked it too fast, so that the eggs formed little lumps. Third, I cooked it a bit too long, so it got a bit too thick. Now that I have some silicone whisks, next time I won’t be in a hurry and it will turn out better.
Regarding the broccolini, this first try will probably end up my last try as well. It was OK, but kind of strong. Even though I’m not a big fan of broccoli, I think I would prefer that, with some blue cheese dressing on top, instead of the broccolini. For long-stalked veggies, I would much rather have asparagus. The creamy scrambled eggs, made properly, would be good with that.
Therefore, even though I am glad I tried these new recipes and foods, the results didn’t exactly excite my taste buds. But that’s OK — there are plenty of other recipes and foods which do.
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