Wednesday, June 13, 2012

Pancakes with Preserved Duck Eggs

Breakfast is an essential meal to start they day off. For me, I'd rather have breakfast all day every day. I love breakfast. My favorites of breakfast meals have to be cereal, pancakes, waffles, eggs, bacon, and french toast. I don't really care for oatmeal, fruits, or coffee much. I want a hearty breakfast and I usually eat my pancakes and waffles with a little syrup. Not into so much sweets. This is my take on East meets West for breakfast. I decided to make pancakes with preserved duck eggs. Something a little sweet with something a little savory that will be both be fulfilling.

In China, preserved duck eggs or 1,000 year old eggs/century eggs are very popular as a snack or eaten with porridge for breakfast. I've always heard of preserved duck eggs and always seen them in boxes at the asian markets, but never wanted to actually spend the money to buy them (incase if they didn't taste good). A few years ago, our nice neighbor gave us our first preserved ducks eggs (our neighbors were chinese). He told us to dip it in a little vinegar and eat it just like that. We did it and it was actually pretty good. The smell was horrible, of course, and looking at it didn't make things better. BUT...I am a big foodie and I'm willing to try something different and so I did. TASTES LIKE EGGS! the creamy, black egg yolk texture that 1,000 year old eggs have.

The outside part that would've been the egg whites where a bit tougher than normal boiled eggs and the yolk was a lot softer and creamier. However, if you close your eyes and don't breath it in, the taste is just like boiled eggs. My husband actually liked it a lot so we started buying them. The good thing about these eggs is that it's so easy to peel. I've added this to rice porridge, noodle soups, and stir fry. I'm not a big fan of porridge in the morning (I prefer porridge in mid day so I can have the patience for it to cook) so I decided to add it to pancakes. I ate it without syrup and it was just like eating pancakes with a side of scrambled eggs (it definitely smelled like it). My husband now preferes eating preserved duck eggs with pancakes and I do too.
Yes, it looks disgusting. It looks moldy and rotten and smells horrible. From this view, you're probably feeling sick to your stomach. Looks are decieving!! For those of you who have tried it before....GOOD FOR YOU!! For those of you who likes them...GOOD FOR YOU!! This is a must try...and if you don't like it then at least you can say you've tried it. The yolk actually tastes like scrambled eggs, but it has a creamy custard-like texture. That's my favorite part. I don't really like boiled eggs and if I have to eat it, I'll only eat the yolk part so, of course, I prefer the yolk part for preserved duck eggs too.

 Pancakes with Preserved Duck

1 cup all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup whole milk
2 Tbsp butter, melted
1 egg
1 Tbsp oil
3 Preserved Duck Eggs

Mix the flour, sugar, baking powder, and salt with the milk and melted butter. Use a wire whisk and whisk the batter until little lumps are left. Then add the egg and oil. Mix with the wire whisk until there are barely any lumps.

Meanwhile, peel the preserved duck eggs. The shells should come off very easily. Then sliced them lengthwise. You can slice them very thin (if you can) or thick (if you really like them). Heat up the skillet and ladle a spoonful of the pancake batter onto the skillet. Add a few slices of preserved eggs. Flip the pancake with the bubbles form on the top. Serve while it's still hot.

Pancake with preserved duck eggs before flipping

Finished pancake with preserved duck eggs

I decided to make faces just for fun.

This one looks like Po from Kungfu Panda!

The Dragon Warrior!! haha
I ran out of preserved duck eggs and still had pancake batter left so I added some semi-chocolate chips and shredded coconut.
Preserved duck egg pancakes and chocolate chip coconut pancakes

Everything in this picture was delicious!
**If you're not a big fan of preserved eggs then diced them up and mix them in the batter. You can also lay a few slices of the preserved egg on the skillet to get a nice crust around the edges and then ladle a spoonful of pancake batter over the eggs. I find that forming a crust around the egg on the skillet makes them taste and smell like scrambled eggs.


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