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Chicken and egg recipes keep rolling in. Robbie from Santa Barbara, California says:
I read about a Moroccan dish, which I can’t wait to try…it sounds delicious! Two ingredients in pastilla, sometimes called bastilla, are chicken and eggs, each being the main ingredient in one of the layers of this complex dish. Here’s a recipe.
Since AMT305, I’ve had a think about dishes with chicken and eggs on them, and in the Philippines we have at least one: chicken galantina, which is essentially stuffed whole chicken, with a hard boiled egg inside. And some versions of our adobo (a quintessential Filipino dish where meat is cooked in vinegar, garlic, peppers and soy sauce) has some hard boiled eggs in it. But then I had one more thought: what about dishes that have chicken and eggs that are not from chickens? Like quail egg. I’ve seen dishes with chicken and quail egg. Does it make things less morbid?
Good question, Henrik. I maintain that poultry doesn’t really go with eggs, texturally or flavourwise; but if you’re eggsperimenting, why not venture further afield? Say a dish of chicken and dinosaur egg? What do you reckon? Come on readers, I know at least one of you has tried it…