Scrambled Duck egg with Keta salmon eggs

Preparation time: 5 minutes Cooking Time: 5 minutes Serves: 2

Difficulty: 2/5

A simple little foodie luxury on Valentines Day will go a long way to starting the day off in the right direction. Scrambled eggs and fish eggs may not sound quite so sexy but believe me the delicate flavour of light, fluffy scramble eggs and the saltiness of salmon eggs or caviar will really get your partner going and not out of the house we hope. I’ve just used salmon eggs here, but you could go the full way and use Beluga, Sevruga or Osietra caviar or if you are on a budget you may want to go for the faux caviar option and they may not know the difference, but I haven’t suggested that.

Recipe by Mark Hix

INGREDIENTS

  • 4 Clarence Court Gladys May’s ducks eggs
  • A couple good knobs of butter
  • 2-3 tbls double cream
  • Salt and freshly ground black pepper
  • 4-6 teaspoons salmon eggs or caviar
  • Toast to serve

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    METHOD

    With a pair of scissors over a bowl, carefully cut the top of the shell off the 4 eggs. Empty the egg into the bowl, ensuring there is no shell and give the shells a rinse.

    Whisk the eggs and season. Heat the butter in a thick bottomed pan, add the eggs and stir over a low heat until they begin to set, pour in the cream and continue cooking and stirring keeping the eggs nice and soft.

    Spoon the scrambled egg back into the shell and either spoon the salmon eggs on top or do as ive done and spoon them into the top. Serve with hot toast.