Silky Duck Eggs with Crisp Enoki Mushrooms
Rich duck eggs meet delicate enoki mushrooms in this speedy skillet dinner. The eggs cook up extra creamy while the mushrooms keep their snap, creating a satisfying contrast that begs for a bowl of steamed rice.
Story
Duck eggs bring a luxurious depth to this simple stir-fry, their golden yolks creating a sauce-like coating for the mushrooms. Blanching the enoki first removes any raw edge while preserving their signature crunch.
Ingredients
Instructions
Blanch the mushrooms
Bring a small saucepan of water to a boil. Separate the enoki into smaller clusters and trim away the woody root ends. Drop them into the boiling water for 30 seconds, just until they soften slightly. Drain thoroughly and set aside.
Scramble the eggs
Place a wok or large non-stick skillet over medium-high heat. Add the oil and swirl to coat the pan. Crack the duck eggs directly into the skillet and let them sit for a few seconds until the edges begin to set. Use a spatula to gently fold the eggs, creating soft, large curds. Cook until the eggs are mostly set but still glossy and slightly runny—they will continue cooking in the next step.
Combine and finish
Add the drained enoki mushrooms to the pan with the eggs. Toss everything together and stir-fry for 1 to 2 minutes, allowing the mushrooms to absorb the eggy flavors. Season generously with salt. Scatter the sliced scallions over the top, give everything a final gentle toss, and serve immediately alongside steamed rice.