NO! This is true? Then again, one egg and you've got an omelette for, what, 8 guests?
I've even seen some Scotch Egg-type meal out of them. It just seems so wrong.
Good Grief! You'll need soldiers made of pizza base for that boiled egg!I found one of these (hollow, thank goodness) at the thrift just last week. Lovely.
Are you being facetious?I love cabinet de curiosités and have a few specimina in my home. But I do admit it is a bit macabre. That's why we like it, no?I guess I see it "horrifying" using legitimate objects as decor.lisa
An ostrich quiche (eggs purchased, I think, at Whole Foods) got a woman on Top Chef sent home. Apparently it was gluey and terrible, as well as wrong-seeming...
Chuck 'em down a hill at Easter and you could kill someone!
Yep -- hollowed out is the only way to go! Imagine a hard boiled one! You'd need a shotgun to crack it open...
Ah. Ummm. EEEEEEw. I don't know, I just could not be articulate there.
I discovered your blog by accident while blog-skipping around, just chilling, because we are having another water-logged Saturday here in the Heart of Dixie.Your name rang a bell somehow, and when I got to the post about House Beautiful, I remembered! I had meant to look you up, then forgot.Your name, by the way, sounds like one we might hear in the Deep South, and I guess that is why it stuck with me.At any rate, I have spent the last hour reading your blog, and I thoroughly enjoyed myself!Scribbler
i couldn't agree with you more.....
Whole Foods has gone a little off the deep end with all of their varieties of eggs. I'm OK with duck and pheasant, but these just feel like some sort of endangered species' egg or something...
Gah. The thought of this hard boiled just made my stomach turn a bit. I bet it'll stink up your whole house.
I ate a raw quail egg last night (with an oyster) and imagined a similar initiative with this and almost lost it (despite the deliciousness of the yolk/oyster combo). About 20 minutes later, my friend recommended the Irish black pudding...which really was great. But we racked our brains as to what from Ireland could possibly make it black. "Oh, congealed calf's blood," the chef explained. Oh, my. Lesson of the day: never ask details about celtic food.
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