How to Make an Omelette With Duck Eggs


A duck egg is about the size of a jumbo chicken egg, which means that to make a classic three-egg omelette, you need two duck eggs. Because duck eggs have a larger proportion of egg yolk to egg white, they are higher in fat. If you plan to keep the omelette as heart-healthy as possible, lighten up your usual omelette fillings to compensate for the extra fat. Otherwise, the process for making duck egg omelettes is much the same as for making the chicken egg variety.

Things You'll Need

  • Filling ingredients (e.g., cheese, herbs, ham, vegetables)
  • Cheese grater (as needed)
  • Chef's knife (as needed)
  • 7-inch skillet
  • Butter
  • Whisk
  • Mixing bowl
  • Cream
  • Salt
  • Pepper
  • Plastic spatula
  • Prepare the omelette filling, if you are using one. This will typically involve grating cheese and chopping herbs, but it may also require sauteing vegetables or cubing ham.

  • Set a frying pan over high heat. When the pan is hot, add a large spoonful of butter.

  • Whisk two duck eggs in a bowl with a drizzle of cream, as well salt and pepper. The eggs should be thoroughly beaten and well-combined with the cream.

  • Pour the beaten duck egg mixture into the pan when the butter is foaming.

  • Tilt the pan so that the duck egg mixture spreads out evenly. Use a spatula to pull the slightly set outside portion of the eggs toward the center, tilting the pan so that the uncooked portion spreads to the edges. Repeat this motion until the eggs are evenly cooked.

  • Spoon the filling, if you're using one, over the duck egg mixture when the eggs are mostly set, or solid. Set the filling so that is forms a line across the omelette just off-center, on the side closest to you.

  • Use a spatula to fold a third of the omelette -- the part closest to you -- toward the center, tilting the pan downward as you do so. Then quickly jerk the pan upward so the omelette rolls back over onto itself and completes the fold.

  • Put the omelette on a plate and serve.

Tips & Warnings

  • If folding an omelette into the classic rolled shape is intimidating, fold the mostly set eggs in half to create a half-circle shape, then slide it onto the plate.
  • Don't overstuff your omelette. A serving of about 1/2-cup filling per omelette is about right.
  • More reports of dangerous bacteria are associated with duck eggs than with chicken eggs. Take special care to remove any debris from the shell before cracking it. In addition, cook the omelette until no portions of it are runny or otherwise undercooked.

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