Duck eggs (in carton) and chicken eggs (in vintage bowl, circa 1930s)
Using medium low heat, the butter should be frothy, but not browning.
Cracking the eggs into the pan.
Basting eggs with butter
It's ideal to use a flexible spatula when flipping eggs, take your heart in your hand and go bup!
Over medium, no crispies.
Recipe and and text written by Karen Pickus, 2009
Photos by Marjolaine Goldsmith, Courtesy Karen Pickus 2009
I am lucky to live part of the time in the Chilmark hills of Martha's Vineyard.
My neighbor behind me is Rebecca Gilbert who has an organic vegetable and egg farm. I think her chickens and ducks lay the best and most beautiful eggs I have ever tasted. The shells vary from blue, or pale turquoise , to white to ivory all the way to tawny.
The yolks sit high in the saddle and the whites don't run.
We so look forward to Rebecca's eggs and consider ourselves lucky when her farm fridge has some full cartons left even as early as 10 AM.
It is a treat to go there. You walk from the gravel parking lot to a shed which is latched with a piece of wood.
Pull open the fridge door and put your 4 dollars into a tin can.
This Saturday we were thrilled to also get 6 duck eggs .
We compared and contrasted the taste with the chicken eggs and found the duck flavor richer and the orange yolks stickier and more intense.
On Saturday I had my buddies over for eggs their way.
All prefer their eggs over medium, "no crispies".
I, on the other hand like my butter to brown to what the French call noisette, and the white a bit crispy and the yolk wet in the center, not runny.
also over medium.
A GOOD TIME WAS HAD BY ALL!
