Among the assorted oddities that find their way into my neighbors' stomachs while we attend our annual hootenany, this one bears some critical consideration. The snake, a rattler, was chased up by the hounds, captured by Paul, our resident herpetologist, who after a stimulating lecture on the sex life of snakes, handed the beheaded beast to me to clean and cook. Snake itself is not terribly unusual tasting, on the contrary rather mild. This is why the simplest of cooking methods works best. But look closely at what else I found inside. They are eggs. Rattlers bear live young, so these are soft undeveloped eggs. They look like beans. They cook like fresh beans, and perversely enough they are starchy like a bean. If you had handed me one to eat I would have guessed a long and gently cooked Phaseolus. I guess egg yolks are starchy too. Now if commercial sales of rattler becomes a practical reality, I will be able to recommend a real nose to tail approach to crotalophagia, everything but the rattle, as they say.