4 ways to cook nutritious and delicious duck eggs with gourd simply at home

Prepare the gourd and malabar spinach

To reduce the bitterness of the gourd, gently cut a few lines on the skin with a knife. Then peel off the skin, wash it with clean water, and let it dry completely.

Cut the gourd into round slices and then continue cutting into bite-sized pieces about the thickness of a finger.

For the malabar spinach, remove any damaged or wilted leaves (if any), then soak the spinach in diluted salt water for 10 minutes, then rinse with fresh water several times.

Wash the green onions and chop them finely. Slice the chili into small rings.

Boil the eggs

To clean off any dirt, scrub and wash the outer shell of the duck eggs when you purchase them.

Place the duck eggs in a pot and cover them with water, then boil the eggs over high heat for about 25 minutes. Remove the eggs and let them cool for about 5 minutes, then crack the shell, separating the liquid from the contents inside.

Stew eggs with bottle gourd

Place a pot on the stove, add 1 spoon of cooking oil and heat it. Then, add 1 tablespoon of minced shallots and sauté until fragrant.

When the shallots become aromatic, add the balut and 200ml of water and bring to a boil.

Next, add 1 tablespoon of seasoning and the cut bottle gourd pieces into the pot, cover, and stew for about 3 minutes until the bottle gourd is cooked.

Add jute leaves and cook for another 1 – 2 minutes until all ingredients are fully cooked. Finally, adjust the seasoning to taste and turn off the heat.

Finally, ladle the soup into a bowl, sprinkle with some chopped green onion, sliced chili, and ground pepper, and it’s ready to serve.

Finished product

The boiled duck eggs with gourd and water morning glory, after completion, have an eye-catching green color. The duck eggs are rich and creamy, while the gourd and water morning glory are soft and sweet, making the broth taste very refreshing. Let’s go to the kitchen and make this dish right away!

Boil the duck eggs

Wash the duck eggs thoroughly to remove any dirt sticking to the shell.

Put the duck eggs in a pot, fill it with water, and boil for about 25 – 30 minutes on high heat for even cooking.

Remove the eggs from the pot, let them cool for about 5 minutes, then peel off the shell.

Prepare the ingredients

Peel the pumpkin, wash it clean, then cut it into 4 pieces, and then slice it into thin rounds about 1 small finger width thick.

After purchasing, remove the yellow and wormy leaves (if any) from the Vietnamese coriander, wash it thoroughly with water and let it drain, then chop it finely. Peel the shallots and slice them thinly. Chop the green onions finely.

Stewed gourd with eggs

Add 1 spoon of cooking oil to the pot and heat, then add all the shallots to the pot and sauté until fragrant.

When the shallots are aromatic, add 1/2 tablespoon of chili powder, 1/2 tablespoon of fish sauce, 1/4 tablespoon of salt, 1/4 tablespoon of monosodium glutamate, and 1 teaspoon of ground pepper, then stir well until the seasonings are fully dissolved.

Next, add the fertilized duck eggs to the pot, stir continuously for about 1 – 2 minutes for the eggs to absorb the seasoning.

Then, add the gourd and 200ml of filtered water to the pot. Cover and stew for about 20 minutes for the ingredients to cook evenly.

Finally, add scallions and Vietnamese coriander, and cook for another 1 – 2 minutes before turning off the heat.

Scoop the stewed fertilized duck eggs with gourd and Vietnamese coriander into a bowl, and garnish for a nice presentation to complete.

Final Product

With just a few simple steps, you can immediately enjoy the delicious and enticing boiled duck eggs with gourd and Vietnamese coriander.

The duck eggs are rich and not fishy, the gourd is soft and sweet, blending perfectly with the flavorful broth infused with the aroma of Vietnamese coriander. You can enjoy this dish with hot rice, dipping it in a bit of salt and pepper to make it even more appealing!

Prepare the ingredients

First, with 15 duck eggs you bought, wash them directly under the water tap until clean, then drain. At the same time, place a pot on the stove with 700ml of water and bring to a boil over high heat.

When the water is bubbling, add all the duck eggs and boil for 20 minutes, until the eggs are cooked, then turn off the heat. After that, take the eggs out and place them in cold water to cool for about 3 minutes, then peel the shells by hand.

For the gourd, use a peeler to remove the skin, then wash it with water until clean, drain, and cut into bite-sized pieces.

Finally, for the scallions and Vietnamese coriander, remove any wilted or damaged parts, wash them clean, let them dry thoroughly, and chop them finely.

Duck Egg Stew with Squash

You place a new pot on the stove with 1 spoon of cooking oil and heat it over medium flame. Once the oil is hot, add 3 minced shallots and sauté until fragrant.

Next, add 15 peeled duck eggs, 2 teaspoons of salt, and 1 tablespoon of fish sauce, gently stir to avoid breaking the eggs.

Then, add all the chopped squash and 500ml of water (just enough to cover the eggs), and cook for about 7 – 10 minutes.

When the water boils, season with 2 tablespoons of seasoning and 1 teaspoon of monosodium glutamate, using a ladle to stir well.

When the water in the pot has boiled again, taste and adjust the seasoning, then add the remaining green onions and Vietnamese coriander, and turn off the heat. Serve the stew in a bowl to finish.

Final Product

Duck egg stew with squash is a dish that is not too complicated, yet its deliciousness is truly wonderful. This stew has an aromatic fragrance that wafts everywhere.

Moreover, the duck eggs are creamy and enticing, combined with the sweet soft squash and a hint of spiciness from the Vietnamese coriander and green onions. To enhance the flavor, you can sprinkle some ground pepper on top!

Prepare the ingredients

Cut the gourd into bite-sized pieces or you can trim it neatly for better aesthetics, and boil the balut until cooked.

Make the stew broth

Place a pot on the stove, add 200ml of filtered water along with 10gr of Chinese yam, 10gr of goji berries, and 10gr of red dates, bring to a boil, then add 1 tablespoon of seasoning, 1/2 tablespoon of monosodium glutamate, 2 tablespoons of sugar, and 1/4 tablespoon of salt.

Steamed Balut with Gourd

You place the gourd in the steaming pot and steam it for 10 minutes, then add the balut eggs and the gourd steaming liquid into the pot. Continue to heat the pot; you can use alcohol to ignite it or use it on a gas stove, induction stove.

Final Product

The steamed balut with gourd has a sweet taste, with a delicious broth, suitable for nourishing and refreshing during summer, making this dish for the family is extremely suitable, wish you success in making it!