Monday, 20 February 2012

That Egg

The eggs that willed itself into being. They are first pickled with beets to make them pink. The tops removed judiciously, the yolks excavated and devilled with a touch of mayo, green chili pepper and oregano. Then put together again. Then encased in freshly chopped pork shoulder, seasoned into sausage meat. Then, in lieu of proper caul fat, some bacon is carefully slashed intermittently and stretched into a netting that is wrapped around each. Then they are set to cook in the barbecoa, napped with a tart tomato and lime based sauce. And voila.

Sliced open, and amazingly everything stays intact. I think if I ever try this again, it should go on a stick. Definitely Fair Food. The other perversity was a small pickled quail egg wrapped in meat to cure into salami. I'm hoping the egg stays good in the month or so the little salami olives take to cure. We shall see!

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