Salted duck egg, with sweet and spicy vegetables (FODMAP friendly)

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A lovely Italian man at my husband’s work keeps a few ducks in his back yard. He gave us some fresh eggs again.  We are so blessed.

I salted the eggs in brine for two weeks, using 3 tbsp of salt for 1 liter of water. The yolks were just turning golden, and the egg white was not overly salty.  For a bit of fun, I steamed the eggs in small cups, rather than a simple semi-hard boil.

I saute some diced red capsicum, cherry tomatoes and diced cucumbers with some cooking oil, tomato sauce, chili sauce. I added a dash of sesame oil, and garnished the vegetables with some chopped coriander and toasted sesame seeds.

Looked mouth watering and tasted delicious.

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Duck eggs washed ready to be salted in brine
Duck eggs washed ready to be salted in brine

 

 

 

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