We bought an egg share with our CSA. This means that along with our weekly vegetables, we also get half a dozen mixed brown, blue, and spotted eggs. They're excellent -- obviously super-fresh, with bright orange yolks and full whites. A fried CSA egg is a thing of beauty, especially split over a piece of sourdough toast. But six eggs is just about as many as we can eat in a week, considering our overall low levels of breakfast-eating and baking. And then the CSA decided to give everyone a sample of half a dozen duck eggs.

Suddenly we had double the eggs, and the duck eggs were nearly double the size of the chicken eggs, so it was more like we had sixteen eggs than twelve. It was definitely time for a couple of hearty weekend scrambles. And why not get the full use out of the CSA by adding plenty of herbs and vegetables?

For our herbs, we used curly parsley and dill, both of which are excellent with egg. I think dill is seriously underused in general, and particularly when it comes to eggs. It's great raw in egg salad, and it's also great cooked into a scramble like this. I imagine that it's similar to the classic tarragon-and-egg combination. Try it!


Scrambled duck eggs with green beans, red pepper, and fresh herbs
serves 2

butter
2 scallions
large handful green beans (or zucchini, broccoli, etc)
1/2 red bell pepper
2-3 duck eggs (or sub 5-6 chicken eggs)
~3 tbsp each fresh dill and parsley (or basil, tarragon, chives, etc)
salt, pepper

Chop your scallion whites, setting the greens aside. Saute in butter in an appropriate egg pan over medium heat.

Wash, trim, and cut your green beans into bite-sized pieces. When your scallions have begun to soften, add the beans to the pan, along with a punch of salt. Continue to cook for another 2-3 minutes, stirring occasionally, while you dice your bell pepper. When the beans are mostly tender, add your peppers and cook for another 2-3 minutes to soften.

Crack your eggs into a bowl. Finely chop your scallion greens, parsley, and dill; add them to the eggs. Season with salt and plenty of pepper. Beat with a fork until frothy and well mixed.

When all of your vegetables are tender, add your egg mixture to the hot pan. Cook, stirring frequently, until your eggs are done to your liking.

Serve your finished eggs with a little more pepper or a few fronds of herbs scattered on top. A simple green salad is definitely welcome alongside. And if it happens to be dinnertime, or Sunday brunch, a glass of dry white wine would not go amiss.

Have you ever cooked with duck eggs?