Today I’m going to cook a very simple home-style dish—this is my go-to when the ducks start laying eggs at home. Yep, this duck egg dish is our lunch side dish, enjoyed with warm white rice. Usually, the combination of mashed boiled sweet potatoes and salted fish makes for a truly appetizing plate.
Rich Duck Eggs
The name of this dish alone is sure to tempt anyone wondering how to turn duck eggs into a simple, easy, and affordable meal. The blend of spices, combined with coconut milk and scrambled eggs, creates an extraordinary dish. The natural savory-sweet flavor of the spices, with a hint of heat, is just perfect on the palate.
For those of you wondering what to make with duck eggs, I think this will be a fantastic alternative. Plus, it’s one of my husband’s favorites; he says this dish is irreplaceable—it’s that delicious, even though it’s made with just duck eggs.
Curious about the step-by-step preparation? Let’s check out the recipe below.
Ingredients
500 ml coconut milk
1 sprig of curry leaves
5 green chilies
1 stalk of lemongrass
20 small hot chilies
3 cm turmeric
1 teaspoon coriander
1 dried chili
2 cloves garlic
2 shallots
Preparation Procedure
Sauté the shallots, curry leaves, and lemongrass, then blend the spice paste until smooth with a little water and add it to the pan, stirring until fragrant.
Slowly pour the coconut milk into the pan while stirring and wait until it comes to a boil.
Crack the eggs one by one into a bowl, then add them to the coconut milk. For this step, do not stir so the eggs don't break apart.Then add the green chili and cook again until it boils
Then continue until all the eggs are in. Let the eggs cook. Don't forget to season with salt. I used ¼ teaspoon of salt. Adjust to taste if needed.
Result
The coconut milk-simmered duck eggs are ready to serve. Serve them with warm white rice, add a little fish sauce, and enjoy. This is the heavenly taste of a traditional dish; the duck eggs are tender and cooked evenly. None of them cracked at all—all four are perfectly smooth—and I absolutely love how they turned out, round and uniform. Now, never substitute chicken eggs because the result will definitely be different, and the eggs will surely crack in the sauce.
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The flavor is just right on the palate—savory, sweet, and spicy all blend into a truly umami experience, even without any bouillon. This is already incredibly delicious; today’s lunch is very simple, yet it’s so tasty it surpasses enjoying a fancy meal at a restaurant.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.