Duck egg scramble

    4 min

    This duck egg scramble is so easy that it hardly needs a recipe, however I do have one or two tips to help you get the most out of your rich, creamy duck eggs. Quality of ingredients is my biggest focus for this dish. The duck eggs come from the neighbour, the butter comes from Wales and the parsley comes straight out of my back garden. I insist on using MaldonĀ® Sea Salt Flakes for all of my cooking and this dish is no exception.


    Hampshire, England, UK
    62 people made this

    Serves: 1 

    • 2 tablespoons salted butter
    • 2 duck eggs, lightly whisked
    • 1 sprig fresh flat leaf parsley
    • salt and pepper, to taste

    Prep:2min  ›  Cook:2min  ›  Ready in:4min 

    1. In a cast iron frying pan over a medium heat, melt 1 tablespoon butter and pour in the duck eggs. Move the eggs around just a little and cook for about 2 minutes, or to taste. The key is to not overcook them.
    2. Transfer the eggs to a warm plate and garnish with the remainder of the butter and a sprig of flat leaf parsley. Season and serve immediately.

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    Could you use chicken eggs because my duck has stopped laying?  -  15 Nov 2015