Duck Egg Omelette


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.

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 set:


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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