Leave it to a breed called the Golden 300 to lay the perfect egg.
A fat, orange, glossy duck egg.
Can’t quite picture it? Allow me:
Animation courtesy of The Full English
I’ve been on the hunt for these luscious specimens for a while. I see them often at the farmers markets in Seattle, but haven’t found any in Tacoma. Sue tells me to check out Pal-Do World in Lakewood.
Meantime, I had to check in with one of my favorite little farms on Vashon Island, Sea Breeze. Their property sits next to a home belonging to a co-worker’s sister, so I’ve admired their pigs from afar.
I chatted today with Charlie Rogers, who manages Sea Breeze’s farmers market and kitchen operations. Turns out the farm opened a retail shop in downtown Vashon about two weeks ago. You can check them out at 17635 100th Ave. S.W. (it’s one block west of the main highway).
They’re offering ready-to-eat meals, with a rotating seasonal menu. On Wednesday, that meant rosemary lamb chops and pork-fried potatoes with aioli, among other bites.
Meanwhile, Sea Breeze also sells its rustic pork paté, lamb shanks, kielbasa, fresh ricotta and more products of what the farm calls its “beyond organic” approach. That means no pesticides, no antibiotics, no nothin’.
But back to those golden eggs. Rogers has no qualms about gilding the lily.
“I like to make brownies with them,” he says. “They’re like the pre-eminent eggs for baking. … Really rich.”
He says they have more of a toothsome bite than chicken eggs when fried, but “beat up beautifully for omelets or scrambled eggs.”
Give me that and a pinch of sea salt, and I’ll be set.
Anyone else been smitten by duck eggs? Seen them on local menus? Share your finds.