Duck eggs are rich and creamy, and make the best scrambled eggs. This can be served for breaffast or brunch, or even for a light evening meal. The recipe is from ” Sirocco” by Sabrina Ghayour.
Ingredients
- 1 tsp cumin seeds
- 1 tsp coriander seeds peeled and cut into chunks
- Vegetable oil for frying
- a handful fresh curry leaves about 8-10
- 1 long red chilli deseeded, thinly sliced and finely chopped
- 1 plump garlic clove crushed
- 1/2 tsp turmeric
- 1 bunch spring onions thinly sliced from root to tip
- 30 g salted butter
- 6 duck eggs beaten
- zest of an unwaxed lime
- 15 g fresh coriander finely chopped
- sea salt and freshly ground black pepper
Servings:
Instructions
- Heat a large frying pan over a medium high heat and toast the cumin and coriander seeds for a few minutes, stirring to prevent burning. Remove the toasted seeds from the pan and grind to a powder using a pestle and mortar.
- Drizzle some oil into the same pan and add the curry leaves. Once they start to make popping noises add the chilli and garlic, followed by the cumin and coriander powder and the turmeric. Stir well.
- Add the spring onions and butter, swiftly followed by the beaten duck eggs. Using a wooden spoon scramble the duck eggs by stirring to prevent sticking. Season generously and add the lime juice and fresh coriander. Remove from the heat.
- Stir and serve immediately with warm flatbread and perhaps some chilli sauce or mango chutney.
Share this Recipe
Powered byWP Ultimate Recipe