273375 Sun Aug 08 13:11:04 -0700 2004 12 28 Kosher 0 1438607 Does anybody have any idea where to get kosher unborn eggs in NY. They taste great,but are really hard to find. By the way,they are meat not parve and are taken out of the mother after the shechita. Sun Aug 08 13:11:04 -0700 2004 0 naomi 1 1438613 Am I the only one for whom this sounds gross? It sounds like that Filipino dish where they eat the half grown duck in its egg/placenta. Bleh. Sun Aug 08 16:39:13 -0700 2004 1438607 0 DeisCane 2 1438615 Actually it looks like a regular yolk from a hard boiled egg. But,has a much firmer texture. Sun Aug 08 20:00:17 -0700 2004 1438613 0 naomi 3 1438616 My Grandma and Mom always used them in chicken soup...love 'em..especially the rubbery texture...not easy to find anymore! Pity! Sun Aug 08 21:55:57 -0700 2004 1438615 0 ChowFun (derek) 4 1438618 Bleh, I just saw a pic online. Anyhow, here's a description of how to get them yourself (or with your butcher's help, I guess). "Producing an egg is similar to making a car. You start with something, put it on a conveyor belt and add all things that are needed. So does the hen. She starts with the yolk. She has thousands of very small ones and some of them start growing. So it looks like a bundle of grapes, with a big one for tomorrow, a smaller one for the day after and a still smaller one for the next day (but she might take a day off now and then). Old granny obviously slaughtered a chicken, took the ovary out and used the unborn yolks for her soup. Nothing wrong with it. "...When the yolk is fully grown, it is released from the ovary and falls into a large funnel at the beginning of a long tube, the oviduct. This acts as a conveyor belt: egg white is added, then the chalaza (the two wound-up strings at either end of the yolk) and finally the shell. Then it has come nearly at the end of the journey, but there it is halted for a long time. Adding white does not take much time, perhaps 1-2 hours, but making the shell lasts about 24 hours. When finished, but still inside, it is already hard. It is the same material as limestone: calcium carbonate. "One simply removes the chicken's ovary and releases the cache of unborn egg yolks " And here's why they exist: "...Immediately after laying, a new yolk is released. But the process takes longer than a day, and when the egg comes around noon, the animal takes a day off and starts very early the next. A well-behaved chicken, therefore, lays some 6 eggs per week." Mon Aug 09 09:07:59 -0700 2004 1438616 0 DeisCane 5 1438621 Don't knock 'em until you've tried them. They're very tasty. Mon Aug 09 10:57:57 -0700 2004 1438618 0 AndeB 6 1438627 Yeah, unless your a vegetarian, it seems that an egg that has yet to exit via a chicken's butt would be less "icky" than one that had... P.S. Is there a yiddish name for the soup made from unborn eggs? My father says that he had it as a child--it was considered a special treat. He particularly remembers having it during some holy day when his grandmother would raise a live chicken over the table and then put it under her chair. Anyone have any idea what this might be? Mon Aug 09 12:48:54 -0700 2004 1438621 0 butterfly 7 1438629 The chicken over the head bit is Kaporos, which is usually done just before Yom Kippur. I think I've heard a yiddish word for this, but I cannot find it online. Mon Aug 09 13:29:40 -0700 2004 1438627 0 DeisCane 8 1438649 Thanks so much for the information about Kaporos--I'll have to tell my dad, maybe it will spark more memories... Tue Aug 10 11:06:34 -0700 2004 1438629 0 butterfly 2 1438646 I second the "bleh." Mon Aug 09 23:10:26 -0700 2004 1438613 0 Clarissa 3 1438758 So helpful. Tue Aug 17 18:48:25 -0700 2004 1438646 0 Jerome 1 1438647 I think this is one of those things that the health department's of various states may ban. For example, where I shop in NJ for a while we couldn't get pupiks, because they couldn't cross state lines. I've had that problem with chicken feet before too. Tue Aug 10 09:02:51 -0700 2004 1438607 0 Bride of the Juggler 1 1438657 this is not a "bleh" but of a memory of my mothers chicken soup with the "nayala" and chicken feet- joanne Tue Aug 10 18:15:30 -0700 2004 1438607 0 hildegard