Comments on: Immature Chicken Eggs

By: BiBoy

BiBoy — Wed, 01 Sep 2010 06:40:39 +0000

In our place its call â€œbahay guyaâ€ you can boil it you can also add some chicken intestine â€œBalunbalunanâ€ after drain the water and put it in a wok and add some red bell pepper, onion, garlic ,soy sauce and oyster sauces. Whalaaaâ€¦ Sizzling bahay guya.. Great Pulutan..

By: aggy

aggy — Wed, 25 Aug 2010 18:18:09 +0000

WOW, THOSE ARE HEAVENLY IN CHICKEN STEW AND LIKE THE BEST EGGS YOU COULD HAVE FLAVORWISE…

By: Clarissa

Clarissa — Tue, 17 Aug 2010 07:30:53 +0000

I remember when I was younger and my parents would bring a live chicken from the province to make dinuguang manok or perhil (sp?). There were a lot of times the chicken had an egg inside. Like an egg with a shell that you buy from the supermarket! Then with that are those that you have also, the tiny little yolks. I love it in tinola (because that’s the only other thing they would cook with the remnants of the native chicken since it was tough) and it was like having eggs in my soup. It wasn’t really wonderful, but I found it totally cool. :)

By: chiqui

chiqui — Mon, 16 Aug 2010 20:03:59 +0000

i remember running around with chickens n chics in our backyard when i was a kid. food that conjures memories.

By: pizzaman

pizzaman — Mon, 16 Aug 2010 07:04:09 +0000

like yoshi’s experience, we used to have this immature chicken eggs in our native chicken tinola with coagulated chicken blood in rice. since we were 5 male kids then, you had your pick of blood, chicken liver or the eggs.

we get our native chicken from bartering our old clothes with the mindanao natives. the comments implying that the eggs don’t taste much is probably because they’re not from native chicken.

By: yoshi

yoshi — Mon, 16 Aug 2010 06:19:13 +0000

Immature chicken eggs are the best! We usually eat this along with tinola. My mom always cooked this when we were still kids. I remember the time when my sister and I would quarrel over these, since we like them so much.

Also, I am very much surprised at the general reaction of the commenters… I didn’t realize that these were a rare sight in cooking.

By: millet

millet — Mon, 16 Aug 2010 05:24:08 +0000

y ou’re right, MM..the yolks cook up hard and rubbery and tasteless (sort of how i would imagine jackstone balls to taste like) , but it is the memory of them that makes the lugaw delicious and exceptional. and yes, they’re better in adobo. the arroz caldo tastes better if you add the cut-up pieces of fallopian tubes (that’s what i think they are)…ickier to the uninitiated. but tasty and crunchy-tender.

By: Marketfan

Marketfan — Mon, 16 Aug 2010 04:54:50 +0000

the hair at the back of my neck all standing up after I looked at the photos…eeeeeewww is right

By: Cara

Cara — Sun, 15 Aug 2010 15:21:16 +0000

I grew up eating those in the nilagang manok soup (with cabbage and potatoes) that we always had for Sunday lunch.

(And that’s one more thing I want to eat when I go home…)

By: tamale8888

tamale8888 — Sun, 15 Aug 2010 13:31:27 +0000

I see those being sold in the Legaspi Sunday Market (Makati).