Sourdough Salsa Eggs Beneduck
Thursday 17 September 2015 — Category: Cooking & Food
As I shared in a previous article, after I had bought a dozen duck eggs (for the first time in my half-century life!) at a local Farmers’ Market, it was time to eat adventurously.
As soon as I got back from the Farmers’ Market I made my first dish: Broccolini with Creamy Scrambled Duck Eggs. It was OK but not great. However, the fault was not with the duck eggs, but more with the broccolini and with my poor technique.
Last month, after dismally failing to cook a proper poached egg (see Gourmet Chef Wannabe Not Ready For Prime Time) I had somewhat better success using a special egg-steaming pan (see More Eggs-perimentation Difficulties). But there was still room for improvement.
With an abundance of duck eggs, I decided to use my Simply Calphalon nonstick 4-cup egg poacher pan to steam a duck egg. Seeing that I didn’t have any hollandaise sauce mix nor English muffins on hand, I decided to try something a bit less traditional, and more to my tastes.
As I had recounted in More Eggs-perimentation Difficulties, I had already inaugurated the use of my Calphalon pan with a single chicken egg. This time around I upped the ante, not only by using a duck egg, but also by using a second cup to warm up an additional ingredient.