>>21479645
I like that doneness, I enjoy the maximum creaminess and fatty profile of duck eggs without curds.
Now, if I had to eat the eggs without bread I’d have cooked them a bit more.
It’s a game of contrasts, by adding crunchy and/or chewy bits to the silky eggs.

Pic not related (only maldon salt) because I’m eating “liquid” foods only atm because of stomach surgery.