Wednesday, February 29, 2012

Pansy and the Duck Eggs!

Hermity Christine's ducks have proven to be prolific layers. Hermity Katherine's friend and spiritual advisor, Pansy Bradshaw, has developed a passion for them.  He has concluded that a 9 minute duck egg, at 5100 ft. elevation, is indeed the most perfect boiled egg -- with a good solid white, firm outer yolk and soft center.  
Here are photos that Pansy took this morning as he was fixing his fried egg breakfast.

Le Prep  

Duck Versus Chicken


Katherine said...

Thank you, Pansy, for the beautiful photographs!

hateful missy said...

hey katherine yer morran welkom for the fotoz they tranzlayte well in the blogosphere i dod wanna menshun the eggs aren't actually fried though for justa few moments thay do fry in the buttur but once the whites firm up around the outside edges i tayke some scalding hot water & very carefully add very small amounts all around makin shur notto pour the water on the uncooked egg whites once the mass of eggs begins to floppa bout i reduce the heat to very very low (on the stove top in the fotoz that would be about 1&1/2 to 2) place a lid over it all & tippit to let out the steam as the eggs slowly cook when the yolks turn white itz tyme to remove the eggs from the pan yummy my favorite nana who taught me this manner of egg cooking called these her "pretty eggs" my brothur & i still cook eggs this way & i shud add if the eggs are removed quickly much of the buttur remains in the skillit ps. the yolks should not be crumbly or dry dry yolks make me sad :(

Katherine said...

Ahhhh... that is what my mother-n-law calls fry-poaching. I love eggs cooked that way and do it myself often. Thanks for the instructions -- I think I will post it over on the recipe page (On the Table -- link is on HFW homepage). They look so yummy!