Mexican Duck Egg Scramble (Huevos a la Mexicana)


The weather as of lately has been fairly dreary and mediocre. Isn’t it supposed to be peak summer season? I have to say I’m a bit disappointed that summer is already winding down. Instead of swimming and laying out at the lake, we are “spring cleaning” and already into our third week of homeschooling. While our day to day life is pretty quiet routine, our meals never used to be as scheduled as they have been lately. I have a tendency to be simple, but there are days when even my usual level of simple is not an option. What do do? … Make breakfast for supper.


This really rustic duck egg scramble is a wonderful, easy supper. Duck eggs can be quite expensive and hard to find but they are really nutrient dense, duck eggs are said to have  more nutrients gram for gram than chicken eggs. I have found duck eggs easier and easier to come by over the past few years, these eggs happen to come from a very generous friend with ducks.


Mexican Duck Egg Scramble (Huevos a la Mexicana)

“This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag.” -Recipe From,

If you do not have duck eggs available go ahead and use farm fresh, pastured, highest quality chicken eggs. Use eight regular large/jumbo eggs. It’s not really a science, six to eight … or even ten will work. I used six duck eggs.

  • 3 Tablespoons Lard, Coconut Oil, or Butter/Ghee
  • 1/2 Cup Onion, Finely Chopped
  • 1 Jalapeno, Seeded and Diced
  • 1 Plum Tomato, Diced (About 1/3 cup)
  • 6 Fresh Duck Eggs, Whipped with 1-2 tablespoons of water
  • 2-3 Tablespoons Minced Cilantro and/or Parsley
  • Celtic Sea Salt & Black Pepper, To Taste
  1. Melt lard (or other fat) into a 10″ skillet over medium heat. 
  2. Add onion and cook until softened. (2-3 minutes)
  3. Add jalapeno and tomato, cook until the tomato has dried up a little.
  4. Add more fat if needed to prevent sticking.
  5. Pour eggs into the pan and allow them to cook for 1-2 minutes before stirring.
  6. Turn the heat off.
  7. Stir the eggs folding the wet parts onto the pan until they are dry and cooked.
  8. Add cilantro, parsley, salt and pepper to taste.

Note: I do not own a non-stick pan. Getting larger, perfectly fluffy egg curds is a little harder with cast iron, for best results you can remove the tomato, pepper and onion mixture from the pan and scramble the eggs alone before adding the mixture back during the last few minutes of cooking.