Ingredients:

  • 4 large fresh Duck Eggs
  • 3 tbsp Unsalted Butter
  • 4 Garlic Cloves, smashed
  • 2 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 2 cups Steamed Jasmine Rice
  • 0.25 tsp Flaky Sea Salt
  • 0.125 tsp Cracked Black Pepper

Instructions:

  1. Place a heavy-bottomed skillet over medium-low heat. Add 3 tablespoons of unsalted butter and 4 smashed garlic cloves. Allow the butter to melt and foam until the garlic is fragrant and develops golden spots.
  2. Add the fresh thyme and rosemary sprigs to the butter to release their oils. Crack each duck egg into an individual ramekin to ensure no shell fragments remain.
  3. Gently slide the duck eggs into the foaming aromatic butter, spacing them evenly. Cook until the edges of the whites are set, approximately 2 minutes.
  4. Tilt the pan slightly to pool the hot garlic-herb butter at the bottom. Use a metal spoon to continuously baste the egg whites and yolks with the hot fat. Continue basting until the whites are opaque and velvet-soft, but the yolks remain custardy.
  5. Serve the basted eggs immediately over a bed of steamed jasmine rice, seasoned with flaky sea salt and cracked black pepper.