Deep Fried Duck’s Eggs.

Most posts are often inspired by serendipitous events, family moments, a fabulous recipe, some great ingredients, the seasons. This story has many of these elements, but it all started with plovers…….. …..or with the Spur-winged plover (Vanellus miles) in particular. So named because it has a sharp, yellow, black-tipped spur on each wing (which you can see from my shot above – thank heavens for camera’s with zoom lenses). It is also known as the Masked lapwing or Masked plover – a long-leggy bird with a black head, white belly and yellow facial wattles that look like fluoro armour plating.

Plover’s eggs were a delicacy in Victorian England, and according to Mrs Beeton’s 1861 Book of Household Management: Plovers’ eggs are usually served boiled hard, and sent to table in a napkin, either hot or cold. They may also be shelled, and served the same as eggs à la Tripe, with a good Béchamel sauce, or brown gravy, poured over them. They are also used for decorating salads, the beautiful colour of the white being generally so much admired.

They were harvested to near extinction in England, and some species are still endangered.
Driving to and from the home dome every day, I noted a nesting pair in the middle of an open expanse of grass by the side of the road.  We often see plovers nowadays, but these birds used to fly a migratory route from Australia to Siberia to nest in peace without any predators around. They now breed in Australia, and have to constantly defend their chicks against intruders, including humans.

The parents, who mate for life are very protective of their nest, swooping and screeching any who come too close. However, the plovers are unlikely to cause any harm apparently, because most of the time when they swoop they are supposed to be bluffing. Often threatening intruders by extending their wings and making loud screeching cries, and sometimes feigning injury.

This was all very well – but being dive bombed by an irate male was somewhat distracting, and I was happy to note that when I finished taking my pics, both had settled down calmly.

Not being inclined (or allowed to take the eggs – the plover’s are a protected species)……. …….Brunyfire nevertheless wanted to simulate a foraged fried egg recipe, inspired by Kylie Kwong from her latest book – Kylie Kwong’s Simple Chinese Cooking Class.Having seen KK demonstrate her deep fried eggs, Brunyfire was keen to try her own version with duck eggs, dedicated to Sofia’s recent….

…..close encounter of the bird kind…..

These organic duck eggs came from the Wursthaus.An outdoor fire was prepared until a bed of hot coals was obtained – these were then gathered up into a mini fire ring made from a piece of expanded mesh………… ……..this not only contained the coals, but gave a stable base upon which to sit the cast iron wok. Heat the wok, and then add vegetable oil – the oil should give off a haze – to test, drop a piece of bread into the oil, it should crisp up immediately if it is ready.Place the egg in a dish, ready to add it to the hot oil – take care, as it will sizzle and spit!

Deep frying eggs takes a matter of seconds, leaving a soft yolk and crispy whites – serve on a bed of udon noodles with a shake of chopped chillies, spring onions and a sprinkle of pepper.

Makes for a pretty good feed………


2 Responses to “Deep Fried Duck’s Eggs.”

  1. YUMMMM! I love the fire-ring too. We want to create something similar for home. Great idea.

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