The richness of duck eggs
I’m still desperately trying to visit all the restaurants on my pre-departure eat list but thought I’d share a little treat I whipped up at home last week.
Duck egg is the richer and some may say tastier cousin of the chicken egg, on account of the higher fat content in the yolk and more protein in the white. I’ve heard bakers say baking with duck eggs result in a fluffier cake because of these factors. Here, I have simply poached it to bring out the richness of the egg, served on smoked salmon and toast without any sauce to allow the star ingredient to shine through.
Poached duck egg on smoked salmon and toast
1. Half fill a wide saucepan with water and bring to a gentle simmer. You’re looking for little bubbles to form continuously at the bottom of the saucepan and begin coming up to the surface of the water.
2. Break a duck egg into a cup or shallow dish.
3. Give the water a gentle swirl and in one swift movement, pour the egg into the centre of the swirling water.
4. Make sure the water does not bubble too much (turn the heat down a notch if you need). I left my egg in for 4 minutes each which meant the yolk was just set but still runny.
5. Remove the egg from the saucepan with a slotted spoon and drain any excess water on a paper towel.
6. Place the egg on a couple of slices of smoked salmon and lightly buttered toast. Serve with a crack of black pepper and salt.
Yields one serving