Thursday, 23 September 2010

Duck egg

When I started using the farm shop, I noticed a larger than usual range of eggs. I'd heard a lot about how great Duck eggs are for breakfast so bought some. After scrambling , frying & omeletting I tried poaching. That's now my favourite way to eat them.  I absolutely had to try the ham, egg & peas at Sat Bains. Sat poaches his eggs in a water bath at around 60c for some hours, I'll be trying that on my next free weekend. Meanwhile I went for the traditional method (ish).

Here's how I normally poach a duck egg

Bring a pan of water to a rolling boil & add in a teaspoon of vinegar. Drop the egg (still in its shell) into the water for about 20 seconds. Fish it out with a slotted spoon and then crack it into the water. You should end up with a mostly egg shaped blob around the yolk & a bit of a tail/veil of white, with some breakaway bits floating about on the surface. I like my yolks soft so about 90s-2mins does the trick. Scoop out with the trusty slotted spoon, set on hot buttered toast and add maybe a twist of black pepper.

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