In little round plastic takeaway containers one of the poultry butchers had about ten small little orange balls that looked like perfectly round egg yolks. I enquired after staring for a while and were told that they were unlaid eggs. Now most people would probably be grossed and try and not think about it any more, but I asked what you would use them for. I was informed that they are great dropped into soup or to make an amazingly rich custard.
The research I turned up was this article from the New York Times and this amazing photo
Tony Cenicola/The New York TimesI didn't buy them but immediately now think of a curry I had in Laos that I bet had them in it, and I reckon I have also had them in 'special' pho soups on Victoria St.
What do you reckon? Too freaky? Do you have a recipe?
Jack
Mum would buy a whole chicken and twist it's neck etc., the sight of a headless chook running up the hall way in the flats in Carlton is a lasting memory to say the least, she would make chicken soup and use these immature eggs for her noodles, they were really pasta, all she put in was flour and egg yolks, so yellow it was almost orange, and she would roll it out with a broom stick or the inside stick of the blind she pulled apart, becuase the sheet of pasta/noodles was so thin and became so big it covered the dinning table and the only rolling pin she could purchase was far too tiny so off went the blind!! She then rolled the noodle round like a pancake and chopped, really it was more shredding of these fine noodles and they were put in the soup. The broth was so yellow it was wonderous. After we had the clear broth with noodles, she then made a tomotoe flavoured sauce which she poured over the potatoes and vegies she had made the soup with and of course the chicken meat. This was sunday lunch. Other times she used beef, but the rest remained the same. Vida
ReplyDeleteFreaky, how does one remove UNlaid eggs from said bird. No don't tell me...
ReplyDeleteWow! I did not know you could buy these in Australia! This is very exciting- for food nerds that is..
ReplyDeleteApparently you can add them to authentic bolognese ragu to enrichen the sauce. Gilding the lily as one would say.
Im off to Prahan Markets tommorrow! I think I know which shop you are talking of.
Wow Vida...
ReplyDeleteThanks for that amazing description. And there I was just eating roast chicken with mums crispy potatoes and gravy for Sunday lunch. I have heard similar horror headless chicken stories before, particulary harrowing when the chicken use to have a name!
Christie, not sure if this is a good or bad thing, but they are from the slaughtered bird. I guess its better than removing them from a live bird??!!
Gourmand, I saw them at the poultry store next door to Claringbold fish shop. I often go to Claringbolds for their amazing fish 'auction' on Saturday afternoons at 4.30- they sell all of their remaining filleted fish in $5 lots. Such a bargain for quality fish. The chicken shop usually gets a sale or two out of me also, as I am often tempted by the quail they have.
Jack
Just thought I would mentioned that I am Christie and Roger's neighbour and not an axe murderer and am pleased to know neither are you... can never be too careful when you are the daughter of a chicken killer, oh sorry about the whole chicken for lunch thing... X Vida
ReplyDeletehehehe Vida
ReplyDeleteI guess just a bit jealous of the non-anglo food experiences I hear, but as they say the grass is always greener! But the potatoes and gravy were pretty fine.
Gourmand, I'll keep an eye out for you, perhaps I've passed you a plastic bag of fish?!
Jack
Passing bags of fish? Do you work there?...X
ReplyDeleteLOL :)
ReplyDeleteNo, I always squeeze in up the front and therefore have to pass the bags and money back over my head!
Jack
Many years when Chicken was a luxury and my Father had to kill the chook...My Mother of course had to dress the chicken, then she used the unlaid eggs in the stuffing...along with the liver...the gizzard and other bits were an important extra flavour to the gravy.
ReplyDeleteSo Simple
ReplyDeleteWhat a great application... the eggs go back to were they came from! It doesn't sound as scary as some of the other uses, it makes sense. Thanks
Jack
my mom tells me stories about my great grandmother making these in her chicken soup and all the kids fighting over them... I am hoping my local butcher can get me some so I can make her some soup to reminder her of that time.
ReplyDeleteJust found the post. We used to cook a dish in the late seventies that was a pasta dish from Lampedusa's novel The Leopard a Sicilian pasta Timballo with chicken. its livers, cinnamon and other spices. Great book and also a stunning centre of the table dish. Must do it again.
ReplyDeleteNew York Post - no Jack, the unlaid egg article was from the New York Times! Big diff. Like comparing the Melbourne Age with Truth!!!
ReplyDeletehttp://www.letterfromnewyork.com
Thanks Kate for pointing that out, I have adjusted it now. I credited the picture correctly just not the link title. oopps!
ReplyDeleteJack