Duck Egg Vindaloo (Sweet and Sour Duck Eggs)

If you haven't tried duck eggs, they are worth a try. They are much larger than hen eggs, richer in taste and have more nutrients. Due to their low moisture content they tend to become rubbery if overcooked while boiling. The cooked whites are whiter than hen eggs and the yolk is not yellow but orange. But if you are apprehensive to try duck eggs, feel free to make this dish with hen eggs.

Now about the vindaloo part of the recipe - vindaloo is a traditional recipe from the Western coast of India. It is a spicy and tangy dish made with a few spices, a healthy dose of vinegar and some sugar to balance the tartness.

Duck egg vindaloo

4 duck eggs - boiled and peeled and halved
1 ½ cups sliced white onion
1 one inch stick of cinnamon
2 cloves of garlic - grated or crushed to a paste
2 teaspoons grated fresh ginger
¼ teaspoon cayenne powder
¼ teaspoon sweet paprika
4 tablespoons distilled white vinegar
1 tablespoon light brown sugar
½ - ¾ teaspoon kosher salt
1 teaspoon cumin powder
1 tablespoon canola oil
1 cup water
¼ teaspoon garam masala

1. Heat a medium sized skillet with canola oil. Add the cinnamon and the onions and saute over medium heat till the onions get soft about 8 to 10 minutes. 
2. Now add the garlic and ginger and cook for 30 seconds. Add the cayenne, paprika, cumin, brown sugar, salt and vinegar and bring to a boil.
3. Reduce the heat and place the eggs nestled in the onion mixture in a single layer, the yolk facing upwards. Add 1 cup water, raise the heat to medium and bring the mixture to a boil. Reduce the heat to medium, and continue  to cook till the mixture becomes saucy. Add the garam masala. Stir gently so as not to break up the eggs. Remove from the heat and serve.

Serving suggestions:

Serve with rice or parathas.

Serves 4.