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