Duck Eggs, $1 each. Three left. East York Civic Centre Farmer’s Market. Wrapped in half a torn carton vacated by previous egg tenants.
Imagine a rather shrill shriek emitting from somewhere inside me, “Don’t touch!”. Then in a calm, firm, Supernanny-approved tone I bent down to eye level and rephrased, “These are duck eggs. We only have three. If you break one I will make you lay it again.” But I smiled while I said it so it seemed friendly.
The yolk was very intense and orange. Boiled for 6 minutes so the yolk slightly firmed but was gooey in the middle. Still good for dipping crusts of toast. 5 minutes would have been runny.
Brought water to boil.
Brought eggs to room temperature by holding in warm water.
Pierced end of eggs with a needle.
Added to boiling water for 6 minutes and then into ice water to stop cooking.
Cut off top.
Licked yolk and salt off fingers.