Codman Farm had duck eggs from Palmerino Farms in Sudbury, and as there was only one half-dozen left in the self-serve refrigerator, I felt it was my duty to change that number to zero. I had in mind a salad of farmshare lettuce and radishes sprinkled with sunflower seeds, cilantro, and stale baguette…I mean croutons. Wouldn’t a fried egg sprinkled with smoked paprika improve this salad, I thought?
The answer is yes. But as I said before, you wouldn’t believe me if you saw the photos.
I love fried eggs. Over easy, if you must know. But I have these crappy spatulas in various stages of being melted down, and the eggs always stick to them during the flipping process. Then they tear and bleed precious yolk into the hot pan until they are no longer deliciously runny. It makes me very angry. Buying a new spatula is too easy of a solution to the problem. Inverting a plate over the pan, then flipping it over and sliding the egg back in seems appropriately complicated, but also lame. Fine for tortilla española. Lame for a single egg.
Then it hit me. (Meaning I saw this video.) Just flip it up and back down into the pan. I flip shit all the time, whether it needs flipping or not, just because I can. Is it showing off? I don’t think it is if there’s nobody else in the room. But won’t the impact break the yolk, which is a cardinal sin? No, amazingly. It will not. You don't need a lot of air to get it to flip. Just make sure the egg isn’t sticking to the pan before you do that wrist-flick. Watch the video and practice. It’s fun.
As for how the duck eggs taste, they taste like eggs. Maybe…eggier? It was hard to tell with the vinaigrette and all the other stuff on the salad. But we’ll be having bacon and eggs this weekend. Oh, yes. Of that, you can be sure.