Hột vịt lộn

Ingredients(for 2 Hột Vịt Lộn eggs per serving)

• 4 eggs Fertilized duck eggs (Hột Vịt Lộn) (available at Vietnamese markets)
• 1 cup Fresh rau răm (Vietnamese coriander) (washed and chopped)
• 1 small knob Fresh ginger (sliced into thin strips)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper (freshly ground)
• 1 Lime (cut into wedges)
• 1/4 teaspoon Chili flakes (optional, for extra heat) - optional
• 1/4 cup Fresh Thai basil (húng quế) (optional garnish) - optional
• enough to cover eggs Boiling water

Instructions

1. 1

   Wash the fertilized duck eggs thoroughly under running water to remove any dirt from the shells.

   3 minutes

   Use a soft brush to gently scrub the eggs if needed.

2. 2

   Fill a large pot with enough water to cover the eggs. Bring the water to a boil over medium-high heat.

   5 minutes

   Start with room temperature water to avoid cracking the eggs.

3. 3

   Once the water is boiling, carefully add the duck eggs. Lower the heat to medium and simmer the eggs for 18-20 minutes.

   20 minutes

   Do not boil too vigorously to prevent cracking.

4. 4

   While the eggs are cooking, prepare the serving plate with washed rau răm, Thai basil, ginger slices, and lime wedges.

   5 minutes

   Arrange the herbs and ginger for easy access when eating.