Scrambled Egg with Fiddle Head and Spring Wild Green

Spring finally comes. We can finally forage the delicate greens and add them into our diet. This week, we found fiddle heads, curly dock, and trout lily. Fiddle head is sweet, curly dock is slightly sour, and trout lily is green. I put them all into this scrambled egg and make it into a big breakfast for the family.

Curly dock

The left side is fiddle heads, and the right side is trout lily.

INGREDIENTS:

Wild Edible Spring Green (Fiddle head, trout lily, and curly dock)

6 Eggs

1/4 teaspoon Salt

1/4 teaspoon Sugar

3 tablespoons Vegetable Oil

DIRECTION:

1. Whisk the eggs, salt and sugar together.

2. Bring a small pot of water to a boil over high heat. Add fiddle heads. Blanch them for about 5 minutes to get rid of the bitter taste. Drain well.

3. Heat up the oil over high heat. Add the wild greens and stir fry for about 30 seconds. Add the egg. Keep stir frying until the egg coagulates. Turn off the heat.

Spring greens army son's flavourite.

Stir fried Fiddle Head in Butter Sauce

It is spring. It means the fiddle head are coming out. On one of the hike, we found an area where full of fiddle heads. We keep the place as our secret to protect the resource. When picking fiddle heads, look for the ones still close tightly. And you will never want to pick out the whole plant or the clean out the whole area, if you want to come back for the same spot every year.

Fiddle head is tender and sweet. It is the beast wild green I'd ever tasted, and it is still on the top of the favourite wild edible list among my family. Cooking fiddle head doesn't need to be complicated. Instead, the simplest, the better. However, blenching it prior is essential for getting rid of the bitter taste.

Hope you enjoy this spring recipe.

Look for the fiddle heads are still closing tightly. As they open up, they become poisonous and are no longer safe for eating. 

INGREDIENTS:

1-2 handfuls Fiddle Heads

2 tablespoons Butter

Salt to taste

DIRECTION:

1. Bring a small pot of water to a boil over high heat. Add fiddle heads. Boil them for about 5 minutes. Drain well.

2. Heat up the butter. Add blenched fiddle heads. Fry until they are wilted; about 5 minutes. Season with salt to taste.