March 3, 2012

unlaid, "immature" chicken eggs

Really, really missed this! Unlaid eggs (actually egg yolks) still intact, with different sizes, from almost mature to the tiniest morsels, and without shells, inside the chicken. When I was a child, we used to "quarrel" with my siblings over this delicacy every time my mother butcher and make a tinola out of an egg-laying hen. When the tinola is ready we'll hunt for the little and tiny shell-less eggs and egg sac in the bowl or right in the pot. This is a real kicker, so delicious and tasty--I especially love the egg sac. And I'm used to it. But now, it has been ages since I remember I saw or consumed one, because we are now used to buying "45-day white" chicken by the parts (wings, breast, neck, back, thighs, legs, liver, etc.).

Photo credit:

Immature chicken eggs with its egg sac. Photo credit:  

Chicken adobo with immature eggs. Photo credit:

Dry chicken adobo with immature eggs. Photo credit: Gina Bumatay Cayaban

I'll scour the local market soon and see if can chance upon a "native" free range she-chicken for sale. I just hope I can find a really laying hen although I'm not sure if any folk will sell an egg-laying hen.

Besides, tinola, i'll try those adobo and arroz caldo recipes offered by Casa Veneracion. How about you?

Meanwhile, here's an article form the The York Times about unlaid eggs consumption.



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