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Brian's Photo Blog — Article 468
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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.
Once the water in the pan had come to a boil, I placed the two prepared cups into the holder — one with a raw duck egg, and one with a decent amount of Safe­way Select Garlic Lover’s Salsa, so the salsa would be warm instead of cold. Even though I used the smallest duck egg, it barely fit into the two-ounce cup.
 
The duck egg and salsa cooking under the glass lid of the Calphalon poacher pan. Even though the instructions say to cook the egg for five minutes, the chicken egg I had cooked that long had a hard yolk. This time, even though duck eggs are supposed to take a bit longer than chicken eggs, after three-and-a-half to four minutes the egg whites seemed completely cooked.
 
My own California-inspired version of Eggs Benedict — which I have chris­tened Sourdough Salsa Eggs Beneduck. On a small slice of Big River sourdough bread I placed the steamed duck egg, and dumped the warm salsa on top of that. Then I sprinkled some finely grated Tillamook sharp cheddar cheese. On the side is a slice of fried thick-​sliced, cen­ter-​cut, uncured bacon.
 
As you can see, the yolk was nice and runny — hurray, I didn’t overcook it this time!
 
For the next exciting episode of Eating Adventurously With Duck Eggs, I’ll be giving homemade aioli sauce a try. See Homemade Duck Egg Aioli Sauce for all the delectable details.
Brian's Photo Blog — Article 468
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Brian's Photo Blog — Article 468
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