Creamy Asparagus Scrambled Duck Eggs in Egg Cups with Lemon Zest Crème Fraîche
In addition to being slightly larger than chicken eggs, duck egg yolks have a deep golden color and their taste is rich and elegant.
- 4 fresh duck eggs (or chicken eggs) Add to list
- 1/4 cup crème fraîche Add to list
- 1 teaspoon lemon juice Add to list
- 1/2 teaspoon lemon zest Add to list
- Salt and ground white pepper, to taste Add to list
- 4 asparagus spears Add to list
- 2 tablespoons half-and-half Add to list
- 2 tablespoons fresh goat cheese Add to list
- 2 tablespoons butter Add to list
- 3 tablespoons minced shallots Add to list
- 4 morels, finely chopped or 2 tablespoons finely chopped crimini mushrooms (see note) Add to list
- 1 teaspoon fresh thyme Add to list
- 1 English cucumber (optional) Add to list
- Finely diced radish, for garnish Add to list
- Thyme sprigs, for garnish Add to list
Remove about a 1-inch circle at the top of the duck egg with an apparatus for the purpose, or serrate it using pin pricks and cut it away with a small sharp knife tip.
Remove raw eggs to a bowl and refrigerate. Place shells back in the egg carton. Carefully fill the shells with boiling water. Let sit for 2 minutes, then dump the water. Invert the shells in the carton and allow the shells to drain.
Combine crème fraîche with lemon juice and zest; season lightly with salt and pepper. Whip in an electric mixer until fluffy.
Cut 1 1/2-inch tips from asparagus and lightly blanche in boiling, salted water (this will be part of your garnish). Cut the tough ends from asparagus and thinly slice the remaining tender stalks.
With a wire whip, beat eggs with half-and-half and goat cheese until light and frothy. In a sauté pan over low heat, melt butter and add 1/4 cup sliced asparagus, shallots, morels and thyme. Cook until morels are tender, 3 to 4 minutes. Add eggs. With the wire whip, continue to rapidly stir the eggs so they stay creamy as they cook and don’t form into lumps. When they are still very soft, remove from the heat and season with a little salt and pepper.
Place each shell in an egg cup or cut an English cucumber into 4 (1 1/2-inch-thick) slices. With a small ice cream scoop or melon baller, carve a hollow just wide and deep enough to nest the egg shell. Fill egg shells with egg mixture. Pipe or spoon crème fraîche on top. Top each with an asparagus spear, a little diced radish and a thyme sprig.
If fresh morels are unavailable, use dried morels and rehydrate them for about 30 minutes in hot water. (Be sure to save the hydrating liquid for soup or risotto!)
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on March 24, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.