Duck Egg Omelette

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I bought some duck eggs at the Newmarket Farmer’s Market last Saturday and I was really excited to see how they tasted.  Check the following link to read about our local farmer’s market.  https://asavourylife.com/2014/03/15/a-trip-to-newmarket-farmers-market/

The girl who sold me the eggs said that duck eggs are richer than chicken eggs and are excellent in baked goods but as I’ve never had them before I wanted to taste them in an egg based dish.  I decided on simplicity and made an herb omelette with tomatoes and stilton.

First I cracked four of the duck eggs into a bowl, added some 2% milk, dried basil and thyme, fresh garlic and salt and pepper.  I whisked it until it was frothy and bubbly.

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Next I prepped the cheese and tomatoes and sprinkled the tomatoes with a little sea salt.

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I have a foolproof method for making omelettes that I learned from watching Tyler Florence.  Pour the whisked eggs into a hot buttered pan and gently whisk in a circular manner for a minute to circulate the heat throughout the eggs.  Let them sit on the heat for about twenty more seconds and then put into a 450 degree oven until set.  On stove:

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After set:

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After the eggs were set I added the blue cheese and tomatoes and popped it back into the oven to melt for less than a minute.

IMG_1214Fold it over and enjoy!:-)

Duck Egg Omelette:

4 large Duck eggs

1/4 cup lowfat milk

4 ounces crumbled Stilton (or your favorite blue cheese) (if you don’t like blue cheese just sub your favorite!)

1 ripe tomato diced

2 cloves diced garlic

1/2 teaspoon each dried basil and thyme

salt and pepper to taste and garnish

1 tablespoon butter

Whisk the eggs, milk, dried herbs, garlic and about 1 teaspoon salt and 1/2 teaspoon pepper until bubbly.  Heat a saute pan on medium heat and melt the butter.  Pour in the eggs, whisking gently in a circular manner until you start to see small egg curds.  Let sit on the heat for about 20 or 30 seconds, and then put into a 450 degree oven for about five minutes until set.  Pull out and spread cheese and tomatoes over top and put back into the oven until melted – about twenty or thirty seconds.  Take out, fold over and serve.  Garnish with a dusting of salt and pepper.

Notice that the duck eggs create a denser omelette – it had a more yolky, rich taste and the texture was similar to an extra thick crepe.

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