I mentioned in a post about going to the farmers market that I picked up some duck eggs and had no clue what to do with them. I asked several people and they all suggested that I make omelets with them. So I did. Another suggested I grab some semolina flour and make pasta, which is an excellent suggestion, and I plan on attempting on another day!
My first thought after I cracked the eggs was that they looked neon. It was pretty incredible to see electric yellow eggs... the whites did too!
The picture doesn't quite capture the neony color, but that's OK. To make an omelet, I was, of course, required to visit the Green City Market again. But here's the thing. It was the first outdoor market of the season. And it was beyond anything I was expecting. The link I attached is to all of the vendors that sell at the market-- I'm hoping it convinces you to check it out!
OK, so back to the point. Omelets. Among other things, I purchased asparagus from the first harvest of the season! I also got scallions and butterkase cheese. Then we went to this place called City Provisions, which is an excellent little grocery that sells local products. We found some excellent prosciutto. Our final stop was at the Paulina Meat Market for some first class, ahem, bacon.
First, chop the scallions asparagus, and prosciutto into small pieces (bite size) and saute them in the pan you're going to cook the omelet in until they are tender. Use butter if you're feeling like going all out.
Then crack 2 duck eggs per person (they were a lot larger than I was expecting), and whisk slightly. Add the eggs to the pan, with your other ingredients, and allow them to set.
Once you see this happening:
The edges will start to firm up and curl (first picture), take a spatula, pull the set egg up, and move the pan to allow the rest of the liquidy eggs to move and set as well (second picture). It's really not that hard and it makes everything come together nicely. If you are still unsatisfied with the moistness of your omelet, toss it in the oven for a minute or two. Then crumble the cheese in the center of the omelet. This is when I season it with salt and pepper. (Go easy on the salt, there's already prosciutto for that!)
Then fold... carefully. Wait until the eggs really are firm so that it won't break. This also melts the cheese perfectly!
Now I'm sure that there are tons of ways to fold an omelet, but this is the way that my Dad taught me, and it works beautifully. Fold it in thirds. So much less stress than trying to hold a whole half of an omelet with a spatula. Less breaking!
See? Serve with your favorite breakfast meat! Also, this omelet was for dinner. Who says you can't have breakfast for dinner?!
Duck Egg Omelet
4 duck eggs
4 spears of asparagus
3 pieces finely sliced prosciutto
Butterkase cheese, crumble, to taste
Bacon (see the art of manliness for help with this one.)