This is so simple I’m not sure I can really get away with calling it a recipe, but I wanted to share the joy of duck eggs with you! Duck eggs are very similar to hen eggs but they are bigger and meatier. The yolk is lovely and rich, and the white is a bit heavier and more substantial. They’re wonderful in cakes too, but I like to have one with soldiers for a nice change. Duck eggs are best when fresh, but can be a bit difficul
t to find. I get mine from a market stall on North End Road market in SW6.
For two people you need:
- 2 duck eggs
- 3 slices of toast
- Boil your kettle or fill a medium saucepan with water and bring to the boil. When you have some gently simmering water, slowly lower your eggs in one at a time with a spoon. The water should cover the eggs so do make sure you use a big enough pan.
- Set the timer for 7 minutes for a soft boiled egg, or 8 minutes for a slightly firmer yolk.
- Toast your 3 slices of toast – because the eggs are bigger, I opt for a slice and a half each. Butter the toast and cut into soldiers.
- When the eggs are done, drain and cover in cold water. Leave for 30 seconds, then take them out and tap the top with a tea spoon. Peel off the top layer, scoop off the top bit of white and find your golden yolk. Sprinkle a tiny bit of salt into your yolk and over your soliders. Dip and enjoy!