I came face to face with my pickiness last weekend. I’ve been buying eggs from a coworker of Dave’s, which is great because I can finally feel confident that the chickens that hatched my eggs weren’t grossly mistreated, for far cheaper than the supposedly cage-free eggs at the grocery store. When he had duck eggs to sell, I figured it would be a fun new thing to try. Plus, I knew I was making these bacon-egg-toast cups soon, and I mistakingly believed that duck eggs were smaller than chicken eggs, so they would fit perfectly into the muffin cups with all the other goodies.
Not only are duck eggs usually larger, not smaller, than chicken eggs, but they’re different in other ways. For one, the shells are thicker, so it takes a bit of hammering the egg on the counter to break through it. The whites are whiter. Have you ever noticed that the white of a chicken egg is actually kind of yellow? Not so a duck egg.
Also, the white is extremely stretchy; it really never breaks. That means that if you crack an egg into a small bowl and then move it to your muffin cup, bits of white will stick to the bowl and stretch across the counter, and basically your whole kitchen will be coated in egg white by the time you’re done.
But once you’re eating – who cares? Who cares what color the white was when you broke the egg? Who cares if it was extra super freakily stretchy? Once the eggs were cooked, I wouldn’t have known I was eating duck eggs if I hadn’t cracked them open myself. Because I did know, I noticed that the white was firmer. But who cares?
I tried not to, but I have two more duck eggs left, and yet I hard-boiled chicken eggs to bring to work this week. It’s so stupid, because there’s nothing worse about duck eggs compared to chicken eggs; they’re just different. If I was used to duck eggs and someone gave me chicken eggs, I’d think the white was too watery and yellow. The lesson here is one I think we all need reminded of occasionally: Pickiness is all in your head. Still, I’m not sure I’ll be buying duck eggs again anytime soon.
One year ago: Croissants, Pumpkin Biscotti, African Pineapple Peanut Stew, Apple Tart, Vegatarian Lasagna, Carne Adovada
Two years ago: Bourbon Pumpkin Cheesecake, Pumpkin Ravioli, Mashed Potatoes, Stuffed Sandwich Rolls, Baked Eggs with Spinach and Mushrooms
I was making these for kids because I thought they’d have a good time with it, but instead they were all, “um, there’s egg on my toast; that’s where I put my jelly.” And then they ate nearly as much as the adults did.
I skipped the cheese and added green chile. Because I live in New Mexico, and that is what we do.
I realized after the fact that I arranged my toast a little differently than the original recipe, by lining just the bottom of the muffin cup with toast instead of the sides as well. I liked my way, so I’ll provide that in the recipe.
6 slices of bread
12 slices of bacon (about 1 pound)
½ cup of shredded cheese (or other flavoring)
salt and pepper
1. Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick spray.
2. Heat a 12-inch skillet over medium-high heat. Arrange the bacon in the skillet in a single layer and cooked until its fat is mostly rendered but it’s still pliable, 4-5 minutes.
3. Using a cookie cutter, cut two 2-inch circles out of each slice of bread. Place a bread circle in the bottom of each muffin cup. Wrap a slice of bacon around the edge of each muffin cup; sprinkle cheese or other flavorings onto the bread in the space lined by the bacon. One by one, crack the eggs into a small bowl and transfer the yolk and some of the white on top of the cheese. (Unless you’re using small eggs, using all of the white will cause the eggs to overflow the muffin cups.) Season with salt and pepper.
4. Bake until the egg white is set, 8 – 10 minutes (longer if you like your yolks firm). Using a thin knife or offset spatula, remove the bacon-toast-egg cups from the pan. Serve warm.