Duck Duck Duck Eggs

My friend Josh brought a dozen fresh eggs from his ducks. How could I be this old and never have tasted duck eggs? Never mind. I scrambled one immediately so he could share my first taste. I thought, “rich, not as egg-y (by which I guess I meant chicken egg-y) tasting as chicken eggs, hmmm”. Some people think they taste cheesy according to Josh. I didn’t and still don’t taste cheese, but the rich texture is somewhat reminiscent of scrambled eggs with cheese. And that extra richness does have its own flavor, which mutes what I would ordinarily consider to be an “egg-y” flavor. But I was hooked by the time I had finished my half of that first egg, which I had cooked hot and fast (but very soft) in brown butter and eaten with whole grain toast. Over the next few days I ate a scrambled duck egg (often cooked in peppery extra virgin olive oil) everyday for breakfast. These have been so delicious I haven’t been able to make myself branch out and poach, fry sunny-side-up, or make custard with even one of them. Last night, my cousins came to dinner. Duck egg virgins! What to do? I made a little appetizer: scrambled duck eggs with crunchy toasted baguette slices and chopped parsley on the side (a good call as it turned out), so we could each assemble our own little tastes. We had flakey Maldon salt and a pepper grinder at hand. Interestingly, the pepper overwhelmed the good duck egg-y flavor and the parsley was completely distracting. All that was wanted was a little salt after all.

This morning I was at it again. I scrambled my solitary egg in extra virgin olive oil, on low heat instead of high, and stirring constantly so the eggs came out very moist and creamy, very oeufs brouilles (someone please tell me how to get an accent egu over that last “e” please). I ate them with toast and salt. They were the best yet.

There are only a couple duck eggs left now. Tomorrow I might finally be able to poach one. Or maybe not.