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2 Glenfin Duck Eggs       

1 Tablespoon Cooking Oil

(a flavourless oil, sunflower, peanut or rapeseed.)

(Olive oil will do but give a distinct flavour)

A small nob of butter

Salt and Ground White Pepper



Remove the duck eggs from the fridge 30 minutes before you use them 

and put into tepid water.
Heat a small non stick frying pan over a medium heat.
Crack the duck eggs into a bowl.
Add the oil to the pan.
Add the butter to the pan and swirl until it begins to foam, do not brown.

Slip the duck eggs from the bowl into the pan.
Scoop the whites over themselves.
Season with salt and pepper.
Let the duck eggs cook to soft or firm, as you like them.
To accelerate this you can cover the pan with a lid or plate but this will take away sunny side look of the egg.
When the egg is cooked to your taste serve immediately.


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