Dulse, a type of red seaweed with high amounts of magnesium and calcium, has gotten some attention for tasting like bacon from the sea. Is it just media hype, or is it possible that dulse (pronounced duhls) really does taste like meaty, salty, fatty bacon?
Dried, whole leaf dulse can be eaten right out of the bag. It’s a bit chewy, tastes very salty, a little smoky and has that fresh-from-the-ocean seaweed flavor. When dulse is heated in a skillet with a little oil, it changes. The texture gets crispy, the seaweed flavor fades and the smokiness get stronger. It does indeed have some bacon-like qualities.
Even so, if you expect the dulse to taste exactly like bacon you’ll be disappointed. There is nothing like bacon…except bacon. But if you taste pan-fried dulse with a forkful of scrambled eggs and an open mind, you’ll be pleasantly surprised by how well the smoky, salty flavor pairs with eggs. It’s not exactly like traditional eggs and bacon, but it’s a breakfast that’s good in its own right.
Is pan-fried dulse something you ‘ll start eating instead of bacon? Probably not. But in addition to bacon when you crave something similar but lighter? Definitely.
Time in the Kitchen: 10 minutes
- 2 handfuls dried whole leaf dulse (approximately .7 oz/20 g)
- 1 to 2 tablespoons neutral flavored oil, like cold-pressed high-oleic/high-stearic sunflower oil (30 ml)
- 4 eggs, whisked
Over medium heat, warm the oil in a skillet.
Pull the leaves of the dulse apart somewhat, so they’re a little more spread out. Add the dulse to the skillet and push it around gently with a spatula to coat it in oil.
Cook for about 3 minutes, until the color begins to change and the dulse starts getting crispy.
Take the dulse out of the skillet and let cool.
Add more oil (or some butter) to the skillet and cook the scrambled eggs.
Serve the scrambled eggs with pan-fried dulse “bacon” on the side.
Pan-fried dulse can also be crumbled over salad or added to trail mix.