How's that for clickbait?!?!
Anyway, y'all probably know we have a lot of ducks. Currently 12 muscovies and two Florida mottles ducks, and the muscovy girls are in full spring egg mode at the moment. Well, to be fair, they're always prolific layers, but things seemed to have ramped up when the temps increased over the last few weeks.
We do our best to keep them from reproducing at this point. 12 is more than enough and muscovies are prolific breeders and a population can get out of control in a matter of months. There's a reason they're classified as nuisance animals. But we also don't really eat the eggs. It just feels weird to hang out with a creature all the time then have their babies for breakfast. I know. I'd be a terrible farmer. As much as I intellectually understand how the process works, I still enjoy the warm blanket of cognitive dissonance that comes from being a layer or two removed from my food. We normally gather the eggs and either just dispose of them or latemy my mom has been trading them with her nail salon for service. The owners there LOVE duck eggs for their cooking, and mom gets free manis, so it's win/win.
Anyway, the girls are in full egg-crazed frenzy at the moment, and I didn't have anything else around for breakfast. So this one provide my morning meal.
Muscovy eggs are about 40% larger than a large chicken egg. The shells are super hard and the inner membrane is like leather. They are built to survive in the wild.
But the craziest part is the yolk. Where a chicken egg is maybe 25-30% yolk by volume, a muscovy egg is probably 60% yolk or more. This is why they're so highly prized for baking.
Into mr. pan. 50/50 butter/olive oil heated just until it starts to foam a bit.
Flip for over medium and add some s&p
Drop it on a piece of toast and, voila, delicious butt breakfast.
Y'all it still felt weird, but OMG it was delicious. And fresh. The egg literally didn't exist 12 hours ago. Can't get much fresher than that.
Still. Big Pinchy energy.
