Griddle-Fried Duck Eggs

The most important part about griddle frying?

Get the griddle good and hot before cracking your eggs.  But, not too hot… or you’ll burn the butter.  There’s a fine line between hot and smoking hot.   Hot is good.  Smoking hot is bad.  (When it comes to cooking, that is.)

The rich, flavorful yolks took a bit more time to cook than I expected.  This had me worried for a moment. I thought that I’d overcooked the whites.  They have that rubbery, translucent look to them that chicken eggs get when you overcook them.  But, these turned out beautifully.  The whites were surprisingly tender.  And, those gorgeous deep orange yolks were thick, rich and delicious.

Worth the money?  Hell, yeah… without a doubt.

Griddle-Fried Duck Eggs

2 duck eggs per person
2 teaspoons butter
two tiny dots of olive oil

Heat the griddle for approximately 1-2 minutes over moderate heat.  (If the griddle smokes, it’s too hot.  Lower the heat and let it cool down a bit.)  Place one tiny dot of olive oil at the front of the griddle and one dot at the back before dropping each teaspoon of butter on top of the olive oil drops.  Carefully spread butter evenly over every inch of the griddle.   Now, you’re ready to fry.

Reduce the heat slightly and cook each egg to your desired state of doneness.

Serve with toast or biscuits.

One Sunny Side up, One Once-Over

A Dozen Duck Eggs