Ingredients
4 large duck eggs
2 tablespoons heavy cream
2 tablespoons unsalted grass-fed butter
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1 tablespoon fresh chives, finely chopped
2 slices sourdough bread, toasted
Instructions
Step 1: Crack the duck eggs into a medium mixing bowl. Be firm, as duck egg shells are thicker than chicken egg shells.
Step 2: Add the heavy cream and white pepper to the bowl. Whisk vigorously until the mixture is fully combined and slightly bubbly.
Step 3: Place a non-stick skillet over low heat and add the butter. Allow it to melt and just start to foam.
Step 4: Pour the egg mixture into the skillet. Let it sit undisturbed for about 20-30 seconds until the edges start to set.
Step 5: Using a silicone spatula, gently draw the eggs from the outer edges toward the center to create large, soft curds.
Step 6: Continue folding the eggs slowly for about 3-4 minutes. Remove the pan from the heat while the eggs still look slightly wet, as they will finish cooking on the plate.
Step 7: Season with sea salt and garnish with fresh chives. Serve immediately over toasted sourdough.
Notes
Always cook duck eggs on low heat to prevent a rubbery texture. They have less water than chicken eggs, so they cook faster and can dry out easily.
- Prep Time: PT5M
- Cook Time: PT10M
- Category: Savory Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 340 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 620 mg
Keywords: duck egg recipes breakfast beyond, creamy scrambled eggs, duck eggs, gourmet breakfast, healthy breakfast
