eggs redux

23 Mar 2008 at 10:17
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Talking about eggs. Again. I couldn't resist it any longer. We had scrambled duck eggs. Oh, so light and fluffy, creamy and smooth. On the side, brioche with sautéed mushrooms, smoked trout (with pancetta, onions) and small fried potatoes in duck fat. The eggs stole the show. I opened a Centellito Verdejo 2006 Rueda, a dry Spanish white. The tasting notes were accurate - vibrant, crisp and grassy with hints of grapefruit and passion fruit.

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scrambed duck eggs. I have not taste that before. How it taste like? I have eat salted duck egg with plain porridge.

lighter in texture than hen's eggs, has a greater depth of flavour and is much more creamier in taste

[this is good]

That menu sounds so delicious it just breaks my heart.

aubrey, is was quite yummy. close your eyes now, as we made good use of the remaining ingredients last night and made duck-egg omelettes (smoked trout, shallots and chives) with brioche. the shallots balanced the strong flavours of the trout and the brioche mopped up all the wonderful juices from the omelette. now that was wonderful.

I wonder if the creaminess of Duck's eggs will go well with Coconut cream... maybe a typical french fine herbs omelette with a creamy lightly sweet (but not too much) coconut twist...ever smelled conconut lime verbena (a perfume ) by Bath & Body Works? something like that...

sounds interesting. i'll look out for it.

eggs redux

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