Chayote with Salted Duck Egg – Sybaritica

Marinated slices of fresh Chayote, tangy with Lemon, are first grilled, then stir-fried with scrambled, umami-rich, Chinese Salted Duck Eggs.

• 1 Chayote
• 2 Salted Duck Eggs
• 1 tsp. Salt
• 1 tbsp. Rice Wine, or Dry Sherry
• 1 tbsp. Lemon Juice
• 1 tsp. Sesame Oil
• ½ tsp. Sugar

• Slice the Chayote into strips and macerate them in a bowl with the salt.
• When the Chayote has wilted, rinse away the salt and marinate the strips for fifteen minutes in a mixture of the sugar, lemon juice, sherry and sesame oil.
• Break the Salted Duck Eggs into a bowl and then chop up the solid parts of the yolk into tiny chunks.
• Lightly grill the chayote until cooked and some nice light grill marks appear.
• Fry the eggs in a little oil over moderate heat, breaking them up into distinct chunks as they solidify.
• Finally, add the chayote slices, sauté briefly until they are heated through then plate and serve.