Breakfast; duck eggs

…to be precise, soft-boiled duck eggs with sweet and sour sauce. Avocado and gluten-free “matzoh style” crackers on the side. Garnished with five finger fruit (carambola aka star fruit).

Soft-boiled duck eggs with sweet and sour sauce

The lovely thing about duck eggs is that, unless overcooked, the yolks don’t harden and get chalky. They stay molten or semi-molten. I got it right this morning; even after boiling (six minutes) and a quick frying (5 minutes), when I cut them in half, delicious golden yolk oozed out of each egg. More detail in a month or so, after I’ve posted the how-to on my Patreon site.