Tuesday, 3 February 2015

Scrambled Scottish Duck Eggs with Chives on Toast

A Simple, Quirky Twist on Scrambled Eggs on Toast

Scrambled Scottish duck eggs with chives on toast

If we think about it, eggs are one of the most versatile ingredients with which we cook. They are boiled and fried, scrambled and poached, as well as being used in cakes, puddings and pastries. There are so many ways in which eggs are used in fact that finding new ways in which to utilise them can sometimes seem nigh on impossible.

One easy way to vary egg recipes however is by using a different type of egg and duck eggs are probably the most popular choice in this respect. They are slightly larger than chicken eggs as a rule and slightly stronger flavoured but essentially there are as many different duck egg recipes and ways to cook and enjoy duck eggs as chicken eggs.

Depending where you live in Scotland (or anywhere else, for that matter) you may not find it so easy to get a hold of duck eggs. Farm shops and farmers' markets are the obvious choice but I actually get them from a local fishmonger, who obtains them from Glasgow Fish Market. Maybe the search engines can help you find a supplier in your area.

Fresh Scottish duck eggs

Ingredients (Serves One)

3 duck eggs
1/2 ounce (15g) of butter, plus extra for toast
2 slices of bread
1 teaspoon freshly chopped chives, plus extra to garnish
Salt and white pepper

Duck eggs ready for scrambling


Break the duck eggs in to a saucepan (it doesn't matter if you break the yolks) and add the butter. Do not, however, season at this stage.

Starting to scramble duck eggs

Put the pan on to a medium heat and begin working the eggs with a wooden spoon. You will need to keep carefully working them throughout the two or three minutes they take to cook. Put your bread on to toast.

Every twenty to thirty seconds, lift the saucepan off the heat for a few seconds to ensure the eggs don't overcook but keep working them gently with the spoon.

Hot buttered toast ready for scrambled eggs

Lift the eggs off the heat when the toast is ready. Butter the toast and arrange as desired in a deep serving plate.

Chopped chives and seasonings are added to scrambled duck eggs

Add most of the chives to the eggs and season lightly with salt and white pepper. Give one final stir and plate with the toast, garnishing with the last of the chives.

Scrambled duck eggs with chives spooned on to toast

No comments:

Post a Comment

Please not that all comments are subject to author approval before they will appear on this blog.