Have you tried duck eggs? I may have been forever and firmly in the heck no category prior to raising ducks on my farm a few years back. By default, first, and by my stellar palate, after, I became an enthusiastic fan of the big golden-yolked treasures. I know a few who turn their noses up at the thought-- oh you know who you are!--assuming that the egg will taste gamey, like duck meat occasionally does. My experience suggests there is a slight difference-- but not at all gamey. Duck eggs taste richer, and cooked, are a bit fluffier, likely because there is a greater ratio of yolk to egg white in duck eggs as opposed to chicken and their relative water content is lower. They are larger than chicken eggs, from slightly larger, to markedly so, and ounce for ounce, they are a bit higher in calorie and cholesterol count, but also higher in protein. They are an excellent source of Omega-3 and monounsaturated fat, a good fat found also in avocados, olives and nuts.
Below, find a quick and easy, but delightfully decadent Duck Egg Omelet, filled with products sourced solely from the market. Duck eggs from Belle Vie Farm and Countryside Farm, claw crabmeat (swooon) from K&S Seafood, chevre from Pure Luck Dairy, and microgreens from Joe's Organics. These items are available seasonally in Texas right now. Visit your city's farmer market to source wholesome, top quality choices of each ingredient in your region.
C'mon. Take a walk on the wild side you culinary rebel. Step away from the usual and ordinary, and try a duck egg! Crack that shell...and Whip it good!
DUCK EGG OMELET
CRABMEAT | CARAMELIZED ONION | CHEVRE | MICROGREENS
½ stick unsalted butter
2 large yellow onions, halved, and sliced into uniform half-moons
1 dozen duck eggs
¼ cup half & half, divided
½ pound claw crabmeat
4 ounces chevre
½ cup trimmed arugula, or favorite, microgreens
Salt and Pepper, to taste
In a medium omelet pan or skillet, melt 2 tablespoons unsalted butter over medium heat. Add sliced yellow onions. Stirring frequently,allow onion to very slowly brown until golden, about 20 minutes.
Prepare 3 small bowls, each, containing claw crabmeat, chevre, crumbled, and microgreens, trimmed.
In a large mixing bowl, crack eggs. Add about half of the half & half. Fold in caramelized onions. Salt and pepper full surface. Mix well.
Now, you're going to have to hold your mouth jussst right. See? Like kind of goofy and off kilter. Yeah, that's it. Perfect.Prepare omelet
In a medium omelet pan over medium heat, melt 2 tablespoons unsalted butter. Add enough batter to cover the bottom of the pan (about ½-1 cup). Allow to bubble and set, leaving untouched. When edges firm, slightly lift the edges, gently, tilting the pan and allowing still-liquid batter to run under the solid egg. Add crabmeat and chevre to one half of the omelet. Cook until top is just under being fully set (the heat of the folded top will help finish cooking the interior without overcooking, which makes for a tough omelet). With a sturdy spatula, carefully slide under half, tilting pan slightly, and gently cover the opposite half and filling. Remove from heat when bottom is browned, slightly. Garnish with microgreens. Serve.
Interested in eating locally, seasonally and sustainably? If you're in the Austin area, please stop by for a chat at the Texas Farmers' Market's Lakeline and Mueller locations, where I demonstrate ways to use that bountiful market basket of wholesome ingredients to get the most bang for your buck, and produce delicious meals simply, affordably, deliciously. Please consult the market calendar for upcoming appearances. I'd love to visit with you there!