Saturday, October 26, 2013

Duck Egg Scramble

Farmers markets are wonderful things. The produce always lasts longer because it hasn't had to travel across the country and sit on a pallet before reaching you. The produce is always in season. Sometimes you run into a neighbor or friend. But my favorite thing about farmers markets is discovering new foods. 

Today I discovered duck eggs. The stand I was planning to buy chicken eggs from had run out, but they still had some duck eggs. A bit unsure of what to expect, I decided to take the plunge and try them! The people from Canter Hill Farm assured me that they were delicious -- richer than chicken eggs and good for baking.

They were right. I just made the most delicious, rich, amazing duck egg scramble. But don't take my word for it, try the recipe for yourself!

Duck Egg Scramble with pomegranate seeds


Duck Egg Scramble


  • 2 tablespoons chopped red onion
  • 1 tablespoon of oil (I used coconut)
  • 1 small bunch (about 1 cup) of raw broccoli, chopped (including the stock) 
  • 1/4 cup raw cranberries, chopped
  • 3 duck eggs
  • ounce or two of cheddar cheese, crumbled (optional)
  • lemon pepper 



Heat oil in frying pan over medium heat. Add onions, and stir until they start to slightly brown. Lower heat a little. Add the broccoli, and continue stirring. Add in cranberries.

Once the broccoli starts to tenderizer, push the veggie mixture to one side of the pan. Crack the 3 duck eggs in the space you created. Stir the eggs until it starts to be cooked. Add lemon pepper to egg mixture. Once eggs are almost cooked, blend with everything else. Once eggs are fully cooked, add the cheese and mix in to melt. Stir everything together over low heat for a few more seconds, and serve immediately with fresh fruit.

Serves: 1

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