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Egg-allas?

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What are they? And, where can I find them. My dad mentioned them the other day as part of a chicken-in-the-pot, but certainly a part of Ashkenazi cooking. His birthday is coming up and I would love to surprise him?

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  1. Could he possibly mean galleh, aka ptcha, or in English calf's-foot jelly?

    1. My zaideh always reffered to the shell-less yolks that were removed when the hen was slaughtered as eggeles-(little eggs). Traditionally they were simmered in the chicken soup and considered a delicacy.

      Arthur Schwartz discusses this in his Yiddish American Cooking Book that came out about a year ago.

      It is very common to call something small in Yiddish the word with the ending 'ela' or 'ele' the s is added for the plural. So you have a Yinglish word-egg (English) ele(Yidish)s(English plural) for little eggs.

      4 Replies
      1. re: bagelman01

        Ah, Yinglish. American Yinglish, at that. I never got that: an egg was an "ayele", but that was any egg, not the fleishige ones. The answer to the OP, then, is that you're probably out of luck. Fleishig eggs are difficult to find nowadays, because most chickens that we eat are shechted before they start to ovulate. Your best bet is, if you know a shochet, to ask him if he can get you some.

        1. re: zsero

          In actuality, you could just crack some medium size eggs (smaller than we would ever buy) separate the yolks and poach them in the soup. The result and taste would be comparable.

          1. re: bagelman01

            I believe my mother used to refer to them as unborn eggs...and to her they were definitely a delicacy.

            1. re: bubbyrebecka

              My mother also used that term, but UNBORN EGGS is a misnomer. They are merely undelivered from the hens body.

              Great eating but a recipe for a heart attack, all yolk, no white.