Baked Duck Eggs #FoodieExtravaganza

Creamy and so dip-in-able, baked duck eggs are easy to make and a delight to eat. Pass the toast soldiers, please!

I love duck eggs! First of all, their yolks are much bigger than a regular chicken egg and everyone knows that the best part of any egg is the yolk. It’s where most of the flavor resides, not to mention a lion’s share of the nutrients and protein. The white part of a duck egg, or albumen to give it its correct name, is clear and bright, without the slight yellow tinge found in chicken eggs.

Varying in color depending on the breed, duck eggshells are a bit thicker and sturdier than chicken eggs. I suggest cracking them into a small bowl rather than straight into the ramekins to make sure you don’t get any hard shell in your dish.

Duck eggs can be challenging to find in normal US grocery stores but if you are fortunate enough to have farmers’ markets in your area, I’ve found them to be a reliable source. My local Whole Foods also carries duck eggs so if you have one nearby, you might want to check there. They are more expensive than chicken eggs, but still affordable as a main course for breakfast.

When I do come across them, baking is my favorite way to serve them. With just a little cream and butter, the delicious duck egg shines, definitely the star of your breakfast or brunch.

Baked Duck Eggs

This is an easy and delicious way to prepare breakfast for a crowd! If you don’t have duck eggs, chicken eggs can be substituted. Just adjust the cooking time downwards by a couple of minutes because smaller eggs will take less time to cook.

Ingredients per person
1-2 teaspoons butter
2 tablespoons heavy cream
1 duck egg
salt
black pepper

For serving:
Hot buttered toast

Equipment: 4-5 in or 10-12cm shallow ramekins

Method
Set a rack in the middle of your oven. Preheat the oven to 375°F or 190°C. Boil a kettle or pot of water then turn it off.

Generously butter the inside of the ramekins. Add in the cream with a pinch of salt and a couple of grinds of black pepper.  Crack your eggs one at a time, into a small bowl, transferring each to a ramekin.

My second egg surprised me by having double yolks of different colors. How does that even happen?!

Sprinkle the eggs with just a touch more salt and pepper.

Place all the ramekins in a high-sided baking pan. Once the oven has preheated, put the pan in the oven and carefully pour in the hot water till it comes halfway up the ramekins.

Close the oven door and bake for 12-15 minutes or until the eggs are just set but the yolks are still runny. Start testing at 12 minutes by gently jiggling the pan. The whites should be firm but the yolks should wiggle slightly. If the yolks move too much, keep baking and testing.

This is a matter of preference and some may like their yolks softer or harder. For me, the joy is dipping my toast into a very soft yolk.

Carefully remove the pan from the oven and then remove the ramekins from the pan. Serve with toast for dipping.

Enjoy!

This month my Foodie Extravaganza friends are sharing breakfast recipes in celebration of National Breakfast Month. Check them out below. Many thanks to our host, Sue of Palatable Pastime.

• Baked Duck Eggs from Food Lust People Love
• Banana Pancakes from Palatable Pastime
• Changua (Colombian Egg and Milk Soup) from Tara's Multicultural Table
• Chorizo and Egg Breakfast Tacos from Karen's Kitchen Stories
• Hot Breakfast: Baked Cinnamon & Apple Oatmeal from Hardly A Goddess
• Mushroom and Swiss Frittata from A Day in the Life on the Farm
• Saffron Oats & Egg Omelette from Sneha's Recipe
• Sheepherder’s Breakfast from Making Miracles

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Pin these Baked Duck Eggs!

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Sprouted Spelt Date Muffins #MuffinMonday

Sprouted spelt date muffins pair the nuttiness of spelt with the natural sweetness of dates. These are the perfect breakfast or snack any time of the day.

If you saw the yeasted round loaf I baked with sprouted spelt a couple of weeks back, you already know that it was a new ingredient for me. What I didn’t tell you was how hard it was to find here in the fourth most populous city of the United States. I assumed it would be easy.

Houston has become well-known lately as a foodie destination. Don’t believe me? Check out this article on GQ, for one. And David Chang called it no less than his favorite food city on his Netflix show Ugly Delicious. From the specialty stores that carry imported ingredients from Asia, the Middle East, and both Eastern and Western Europe, not to mention the many grocery store chains vying for my food dollar, I thought I could get anything here.

Turns out that sprouted flours are easy to find online, not so easy to buy in a Houston shop. I finally found a five-pound bag in Sprouts. Five pounds! Fortunately, we love the bread it makes. Expect to find more sprouted spelt recipes in the coming months. Meanwhile, start with something easy, like muffins.

Sprouted Spelt Date Muffins

I adapted this recipe from one on the King Arthur website. The weight they list for 2 1/4 cups of flour did not reflect my own measurements, which you will find below. I really cannot explain the discrepancy but I can tell you that I weighed my sprouted spelt and that exactly how much I used to make these muffins.

Ingredients
1/2 cup, firmly packed, or 113g stoned dates
2 cups or 240g sprouted spelt flour
1/4 cup or 50g brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup or 240ml milk
2 large eggs
1/4 cup or 60ml canola or other light oil

Method
Preheat your oven to 350°F or 180°C. Grease and flour a 12-cup muffin tin, or line it with paper or silicone baking cups.

Chop the dates roughly and set aside some pieces for adding to the top of the muffins.

Whisk all the dry ingredients in a mixing bowl then add in the dates.

Stir well and use your fingers separate the sticky date pieces until they are all well coated with flour.

In another mixing bowl, whisk together the milk, eggs and oil.

Fold the wet ingredients into the dry ones until they are just combined. Do not over mix.

Fill the muffin cups two-thirds full. Top with the reserved chopped dates.

Bake in your preheated oven for 20 to 25 minutes, or until they are golden brown.

Cool in the pan for a few minutes then remove the muffins and cool on a wire rack.

Enjoy!

Check out the first lovely muffins of 2020 my Muffin Monday friends are sharing today!

• Bakery Style Double Chocolate Muffins from Making Miracles
• Cherry Chip Muffins from Jolene's Recipe Journal
• Cinnamon Sugar Muffins from A Day in the Life on the Farm
• Jelly Muffins from Karen's Kitchen Stories
• Macaroon Muffins from Passion Kneaded
• Sprouted Spelt Date Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these sprouted spelt date muffins! 

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Quick Corn Chowder - in an Instant Pot

This quick corn chowder is creamy and rich. It’s made with cream, cream cheese and plenty of sharp cheddar, not to mention tender red potatoes and crispy bacon. You can enjoy this savory warming soup in fewer than 30 minutes because instead of a long, slow simmer, it’s cooked under pressure in an Instant Pot.

Way back in 2016, I ordered an Instant Pot from Amazon. We were only in the States for a few weeks and, much to my chagrin, I never got around to trying it out before we headed home to Dubai. It never even made it out of the box. Of course, the Instant Pot couldn’t come with because it’s 110V and Dubai runs on 220V.

Since then I’ve traveled back and forth from overseas to Houston, only managing to get organized enough to make one recipe in the Instant Pot. It was delicious - a carrot snack cake, but still. Only one in almost four years of holidays with the Instant Pot. Sad, right?

That’s why I’ve joined a new bloggers group called Multicooker Monday where we will be sharing recipes using Instant Pots, slow cookers, sous vide precision cookers and even air fryers. This is our inaugural post. I hope this is the motivation I need to use the darn Instant Pot more. Make sure to scroll down to the bottom to see what everyone else has made today.

Quick Corn Chowder

If you don’t have an Instant Pot, this recipe can also be made using a traditional pressure cooker, or go old school and slow simmer the ingredients until the corn is tender and the potatoes are cooked through, before adding the cheeses, cream and milk in a stovetop soup pot. My recipe has been adapted from one on Taste of Home.

Ingredients
3 thick cut slices smoked bacon (about 6 oz or 170g)
1 medium onion, chopped
3 garlic cloves, minced
3 1/2 cups or 830ml chicken stock
3 cups or 16 oz or 450g fresh or frozen corn
4 medium (or 8 small) red potatoes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/4 teaspoon ground cayenne
4 oz or 113g sharp cheddar cheese, grated, plus extra for garnish, if desired
2 tablespoons cornstarch
4 oz or 113g cream cheese
1/2 cup or 120ml heavy whipping cream
1/2 cup or 120ml milk
Salt to taste
To garnish: green onion tops, chopped

Method
If you are using medium sized red potatoes, peel them and cut them into 1/2-inch or 1cm cubes. If you are using the baby red potatoes just cut them in half. Put the potatoes in a bowl with cool tap water and set them aside.

Cut bacon slices in small pieces and put them in the Instant Pot in as close to a single layer as you can manage.

Press the Sauté button and adjust to high heat. Cook the bacon bits scooting them around with a wooden spoon or silicone spatula to make sure they are all starting to crisp up. Keep stirring and frying until they reach your desired crispness, about 7-8 minutes.

Scoop the bacon bits out with a slotted spoon and put them on a paper towel to absorb the grease. Pour the bacon grease out into a heatproof measuring cup and then put 2 tablespoons of it back into the Instant Pot. (Save the rest of the bacon fat in a clean jar in your refrigerator for use in another recipe.)

With the Instant Pot still on sauté, add in the chopped onion and minced garlic. Cook for several minutes, stirring often, or until the onion is translucent.

Add in the chicken stock, corn, red potatoes, the two ground peppers and the sugar.

Lock the lid on your Instant Pot and make sure the vent is closed. The original instructions say to select manual setting; adjust the pressure to high and set the time for 15 minutes. I have one of the older Instant Pots so the instructions are a little different for mine. I select Soup, then adjust to high and set the time. Yours may differ as well so consult your owner’s manual.

When the cooking time is up, quick-release the pressure according to the manufacturer's directions.

Combine the grated cheddar with the cornstarch and mix well to coat. This is a great way to ensure that you don't create any lumps when adding the cornstarch to the soup.

Once again, select the sauté setting on your Instant Pot and adjust for low heat. Pour the cream and milk into the chowder. Stir well. Add the cream cheese cut in cubes. (Most of it sunk immediately!)

Add in the cornstarch-coated cheese and stir well.

Cook, stirring constantly, until the chowder thickens slightly and the cream cheese is completely melted, about 6-8 minutes. Taste for salt and add a little, if needed. Since chicken stock and cheese can both be quite salty, I often find that no additional salt is necessary for my taste. You do you.

Add in the crispy bacon, keeping back a little for garnish. Serve each bowl sprinkled with green onion tops, the reserved bacon, and if desired, (DO IT!) additional grated cheese.

Enjoy!

Super big thanks to Sue of Palatable Pastime for creating the multicooker group and hosting our inaugural event. I am looking forward to using my Instant Pot more. Check out the other multicooker recipes below!

• Instant Pot Mashed Potatoes with Sour Cream and Chives from Karen's Kitchen Stories
• Instant Pot Chicken and Mushrooms from Making Miracles
• Instant Pot Spaghetti from Palatable Pastime
• Quick Corn Chowder - Instant Pot from Food Lust People Love

Pin this Quick Corn Chowder!

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