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Tastemade/Snapchat

13 Eggs You Had No Idea People Were Eating

We don’t always experiment in the kitchen. As a whole, we stick to what we know, and in the United States, we know eggs — chicken eggs, to be precise. Chicken and egg are synonymous here in America; so much so that we embrace it as our dominant age-old question, “What came first, the chicken or the egg?”

But there are other eggs to explore and experience. The average person might only have a range that begins with scrambled and ends with poached, but more curious chefs are out trying everything from croc to rhea. Let’s see all the kinds of eggs people are taking for a culinary spin.

Emu Egg

At first glance, an emu egg looks like a puzzling decorative piece in a rich person’s home that you do not understand and yet cannot stop examining. It’s a dark bluish green, like that of a Sedona hippie’s jewelry. A single emu egg weighs roughly two pounds, which could arguably be a dozen chicken eggs. In this YouTube video, user Sean Trank cracks open this sucker and unveils a massive omelette opportunity we could all easily share.

Ostrich Egg

If you were a child and came upon an ostrich egg, your default assumption would be that it’s a dinosaur egg. But no, the monstrous bird that is the ostrich is real and its eggs are enormous rounded white blocks of smooth ivory coloring. Given that an ostrich egg is typically around three pounds, you can either make the world’s biggest batch of potato salad or cook up an egg breakfast that could feed an entire diner. This YouTube video from theRandom123boy perfectly displays the enormity of an ostrich egg and the result is an omelette that can feed a family.

Crocodile Egg

It may not surprise you that eggs from these lurking, floating beasts can prove somewhat fishy, but that’s why people like to boil them. Crocodile eggs are certainly enjoyed in certain parts of Australia, though they’re likely a tougher breed of human altogether. Just don’t take the eggs from out in the wild. Crocs aren’t fans of a lot of things and they for sure hate that. For a super unique example of how folks can consume croc eggs, YouTube account SuperBlueTaurus posts this video that highlights an ice cream shop in the Philippines that infuses them in their ice cream. Chill move? You decide.

Rhea Egg

Rheas are a lesser known flightless bird that look just as suspicious as an ostrich or emu. A rhea egg is about two pounds and it has a rather intense exterior. If you soft-boil it, head’s up, it’s not easy. However, it does deliver a flavor that The Independent‘s Samuel Muston described as “more complex and daintier than a hen’s egg.” As cumbersome as it may seem to cook this egg, a YouTube vid from F4TCT gives a succinct how-to on handling it.

Ant Egg

Bet you weren’t expecting to see these on the list! It’s true though. Weaver ant eggs are notably high in protein and enjoyed throughout Southeast Asia. They make for a popular salad dish, especially in Laos and Thailand. Given that the ants snack on mango leaves, they can even be used as a substitute for lemon juice in some recipes. If your curiosity gets the best of you and you’re dying to try them, peep this video from YouTuber darrenb3, as he shows us how to make a Thai ant egg salad.

Quail Egg

Naturally, we assume only kings and queens eat quail eggs. They love ’em! Aside from pheasant, that’s all they really talk about eating in movies. In truth, quail eggs are enjoyed by all walks of life across the world, from being a hard-boiled topping for hamburgers or hot dogs in South American nations or as the Filipino street food kwek-kwek, which is basically deep-fried quail eggs on a skewer. In this YouTube video from My Money My Food, quail eggs are prominently featured in one village’s meal.

Turkey Egg

For a country whose most gluttonous holiday focuses on a roasted turkey, it’s curious how turkey eggs aren’t a regular staple of the modern American diet. This may have something to do with how rarely turkeys lay eggs, compared to a chicken. See, hens start laying eggs around five months and keep a quota going of nearly one a day. Meanwhile, turkeys start at about seven months and only lay an egg twice a week. Still, turkey eggs were more regularly consumed across the states, back when wild turkeys would roam through homesteads. YouTube user shadricosuave’s video shows a turkey egg’s distinct spotted appearance, making you think twice before cracking due to it’s appealing aesthetic.

Goose Egg

These might be more popular among Americans if Aesop’s Fables proved true and golden goose eggs were a thing. But alas, these are pretty standard, albeit with a rather dense yolk. While they’re also larger than chicken eggs, goose eggs can be cooked pretty much the same way. You just have to time it right. And you can make the fanciest omelette ever with goose eggs according to this video from Way Out West Blow-in blog.

Gull Egg

Dark dots cover the tan-brownish eggs of your friendly, local black-headed gull well, local if you’re in certain parts of Asia, Europe, or North America. Still, as they come from only one type of gull, these eggs are rather rare, available for a few weeks only right before summer starts. If you’re lucky enough to score a few, you’ll quickly notice that their yolks are more red-orange than you’re used to. You can see the brilliant hue of the yolk well in this video from YouTube account RollingDiaries.

Pheasant Egg

With a pale olive green color that looks like the walls of your stylish aunt and uncle’s remodeled bathroom, pheasant eggs are aesthetically pleasing from the start. Beyond that, they have a rich flavor and probably empower you to make bold decisions. Royalty snack food can sometimes do that to a person unprepared. YouTuber AlaskaGranny shows us just how to properly cook these pretty little eggs.

Turtle Egg

Typically smaller than a golf ball and sometimes more oblong than you’d expect, turtle eggs are a treat to some. The taste of a turtle egg is up for debate, however, with some finding it packed with more flavor than that of a chicken, while others consider the taste just a tad too curious. Its preparation varies, from a simple splash of soy sauce before sucking out the goods to battering them up and smoking them along with a side of barbecue sauce. Check out this video from thetuttletribe, where he shares all the deets on eating one of these tiny eggs on their own.

Duck Egg

A duck egg is only slightly bigger than a chicken egg, but its benefits are apparent to any chef or baker. WIth less water and more fat, duck eggs can be cooked the same as chicken eggs for the most part. Duck eggs arguably work as magic, by the way. With them subbed in, omelettes will be fluffier, cookies are chewier, and cakes rise better. For a more in-depth look into the comparison between duck and chicken eggs, YouTuber Christopher Ruzyla provides us with this informative vid.

Guinea Fowl Egg

You can come at these eggs like you do chicken eggs. Just remember that their shells are harder than what you’re likely used to. Their insides can also prove creamier with less egg white. Guinea Fowl eggs can be good in cakes and pies or enjoyed by themselves, given the handsome flavor profile. Heads up, though, these aren’t as plentiful and easy of a find as other eggs. Rainbow Gardens posted up this YouTube video wherein she shows us how to poach this rare egg.

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Hit-Or-Miss Sweets Video

Candy Corn is Basically Made Out Of Insect Resin and Animal Bones [WATCH]

For all the candy corn lovers out there, this breakdown video may change your opinion about this seasonal fall treat. Aside from using normal culinary building blocks like sugar, corn syrup, salt, and gelatin — there’s some less than appetizing additions that will probably make your skin crawl. Especially if you don’t like insects or bones.

For the last century, the celebration of Halloween has always been infused with the confusing taste of candy corn. Still, this well-known fall treat has been shrouded in mystery. History tells us that this tri-colored candy was created back in the 1800s, and was first marketed as “chicken feed.”

Today, there seems to be a large contrast between candy corn lovers and haters, but let’s face it, candy corn is weird. It’s waxy, it’s soft in an unpleasant way, and it doesn’t even taste all that good. But for some reason or another, once fall comes around, candy corn is always near. However, thanks to a video by Tech Insider exposing candy corn’s sketchy ingredients, now know to keep our precious palates far from it.

The video, published on YouTube Oct. 28, indicates that there’s a gelatinous material, “a protein made from animal parts like hides and bones,” which is not vegan — if you were wondering.

Lastly, at the crux of candy corn’s horrific lineage is a resinous, secreted material that is made from “lac bugs,” which are found in Asia.  The “lac-resin,” is used to give candy corn its smooth exterior shell.

Wow. Disgusting is an understatement of how I feel about candy corn’s origins. Now, it’s clear why candy corn is usually around on Halloween — it’s actually frightening.

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Hit-Or-Miss Tastemade/Snapchat

8 Chocolate-Covered Foods We’re Not Sure How To Feel About

We don’t think it’s an understatement to say that chocolate is literally a religion for some people, most of the Foodbeast staff included. That being said, it’s understandable that we can get a little shifty when it comes to pairing chocolate with other, “non-dessert” things.

But, as chocolate has proved time and time again, it can be paired with just about anything. Most of the time, this sweetest substance can make anything better – but we’re not sure how true that is for these eight bizarre chocolate-dipped items. Can even something as amazing as chocolate pull off these straight-up strange combos? Possibly.

Seaweed

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This snack is more commonly found in Asian grocery stores than it is in American shops, and its popularity makes us think that it can’t be all that bad. I mean, seaweed is crunchy and salty, so it’s kind of like dipping fries into chocolate ice cream! Kind of?

Insects

Yeah, this is real life. You can pretty much find everything from grubs, beetles, crickets (that’s a common one), and even scorpions dipped in chocolate and sold in some stores. Hey, if you’re going to bite into a bug, it might as well be dipped in chocolate.

Pickles

At first, this might sound like an unsettling combination – it gets even stranger when you consider that condiment giant Heinz used to make and sell chocolate dipped pickles. But when you get past your initial reaction, they really don’t sound half bad; like seaweed, this odd treat is an interesting mixture of salty and sweet that we might be on board for.

Bacon

Double posts are OK when it’s #chocolatedippedbacon 😍 . #ilovebacon #baconwedding #chocolatelover @jeremiedouglasoliver

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Real talk, we’ve kind of become desensitized to bacon in “weird” recipes. Bacon cupcakes? Check. Bacon fudge? Double check. So chocolate-covered bacon doesn’t seem that strange in 2017.

But just because we’ve become used to the idea of chocolate and bacon as a pairing doesn’t make the thought any less weird. Think back to when the bacon-in-sweets trend was just starting – everyone thought it was weird, because it kind of is. It’s delicious, sure, but that doesn’t make it any less strange.

Onions

We wish we were kidding. These little beauties are from Reading Terminal Market in Philadelphia; yes, they are actually raw onions dipped in chocolate, and yes, people actually bite into these full onions on sticks. What do they even taste like? Not a candy apple, that’s for sure.

Jalapenos

Like it hot? Then these chocolate-dipped jalapenos are for you. These are from Sparky’s in Universal Studios City Walk in Hollywood, CA, and they look as spicy as they do delicious. As weird as it is that these peppers are dipped in chocolate, the chocolate seems like the only thing separating this treat from pain. Why else would you bite straight into a jalapeno if not to get a mouthful of chocolate, too.

Chickpeas

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Before you think, “Oh, that’s not too weird,” just imagine chocolate-covered hummus. That’s essentially what we’re dealing with here, folks. Unbeknownst to us, dipping these beans in chocolate is a thing, and people often enjoy them raw or toasted. We don’t know about you, but chickpeas just seem too healthy to be associated with chocolate. Although, chocolate is totally healthy, too, so this all makes perfect sense.

Squid

Not only is chocolate-dipped squid a thing, but it’s packaged and sold in stores AS A CANDY. It’s called Hawaiian Da-Kines Chocolate Dipped Ika (a.k.a. squid) and it’s produced by Big Island Candies. This novelty is a popular treat on the islands of Hawaii, and thousands (if not hundreds of thousands) of people genuinely love it. Who’s up for a taste test?!

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Culture Design

The Essential Guide To Eating Insects [Infographic]

Entomophagy, the practice of eating insects, is prevalent in many cultures around the world. To be honest, some societies actually make bugs look pretty damn tasty. Sure, it’s not as common in Western culture, but folks have been doing it for tens of thousands of years. There might be something delicious behind this tradition.

An infographic created by Western Exterminator is basically the essential guide to eating insects. The guide highlights the green benefits of eating insects (their vital role in waste biodegradation), the health benefits of eating insects (rich in vitamins and protein), and even throws in a few different recipes (pizza, cookies, and smoothies) to try with this unconventional form of protein.

If you’ve ever been curious about popping a creepy crawler in your mouth on occasion, definitely check out this infographic below.


Eating Insects: A Practical Guide

Produced by Western Exterminator

Categories
Animals Health News

Scientists Discovered Cockroach “Milk” And It’s Healthy AF

Would you like some cockroach with your milk?

Yes, cockroach milk is a thing and the internet is freaking out about it, rightfully so.

Well, it’s 2016 and Donald Trump is a presidential candidate so I’m inclined to believe this one to be true. Nothing is shocking in this world anymore.

According to FWx and Science Alert, when mama cockroaches have baby cockroaches, they secrete a crystal-like protein substance that is quite nutrient-dense and provides a large source of energy. This “milk” is specific to a certain species of cockroach that gives birth to live young.

“The fact that an insect produces milk is pretty fascinating – but what fascinated researchers is the fact that a single one of these protein crystals contains more than three times the amount of energy found in an equivalent amount of buffalo milk (which is also higher in calories then dairy milk).” -Science Alert

I mean, we eat crickets and we’ve tried just about every other kind of milk out there from goat’s milk (and apparently buffalo milk) to almond and coconut milk. It’s only natural that it becomes the next type of “milk” that turns into a health fad. But these health claims are backed by scientists in India that are calling it a superfood so it can’t be that crazy, can it?

Have you heard about Cockroach Milk? 🍶 I kid you not 😳 #CockroachMilk #Cockroach #Milk

A photo posted by Mark Robak (@fairoaksphotos) on

The article by FWx indicates that this is more likely to be a supplement for people who already have a hard time getting nutrients:

“The nutrient-rich, protein-dense food is probably best suited for people who are already struggling to get enough calories to begin with.” -FXw

People on Twitter are having a field day with this, as they should, since it’s a pretty polarizing topic:

The finding proves to be too overwhelming for Wendy:

We’re with you John:

Let’s just hope Starbucks doesn’t come out with a Roach Milk Macchiato any time soon.

 

 

Source: FXw, Science Alert

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Hit-Or-Miss

Why Crickets Will Be A Part Of Normal Diets Sooner Than You Think

It’s no secret parts of the world are stricken with food shortages. In recent months food production in Venezuela made headlines as major corporations halted operations due to sugar shortages. Could this all be caused by government corruption — or could just be a sign of the times?

Either way, some people are looking for ways to incorporate more sustainable food production practices. While some want to stick with organic crops and self-farming, others are trying to farm and eat insects.

Crickets to be exact.

Thanks to Wired.com, we get a glimpse of what it might take to produce cricket based flour and other cricket-based food products that might not sound as appetizing as the food we are used to — but could serve as a starting point for more forward thinking food production methods.

As population and consumption rates continue to increase, more alternatives will be needed or famine and droughts will continue to lead to food shortages.

If you need to eat bugs, eat bugs!

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Hit-Or-Miss

Kickstarter For CRICKET-Based Cocktail Bitters Now Fully Funded

Critter-Bitters-Cover

The right choice in bitters can make or break a cocktail. While not a critical component, bitters are used to add another level of flavor to your drinks. Most bitters are made from seeds, bark, herbs, roots or flowers. Critter Bitters, however, is made from something with a little more of a kick.

As you can guess from the name, Critter Bitters is most definitely made from insects. Crickets, to be exact. The crickets are toasted to create a sweet and nutty note to your drinks.

Insects are said to be a great source of protein that only needs a fraction of the water, land and food it takes to maintain livestock. The creators of the buggy product believe it’s a viable solution for preventing food shortage.

As of publication, the Kickstarter page has raised $22,165 of it’s $21,000 goal with six days still remaining. Guess folks are more than excited to spice up their drinks with cricket juice.

Since the goal has been reached, you can expect to find Critter Bitters available for purchase by next year.

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Restaurants

Customers Find Insects In EVERY DISH At This Restaurant, So Why Aren’t They Mad?

There’s a step-by-step process we all use more or less when it comes to discarding an intrusive insect in our homes: see a spider, kill it, flush it down the toilet, douse the house in gasoline, light a match then turn around and never stop sprinting while you convince yourself that there is such thing as “bravely running away.”

Well, the days of throwing bugs away and disposing of them through arson are over. A new restaurant is opening up in the United Kingdom called Grub Kitchen and the main ingredient in the dishes is exactly what you think it is: insects.

Dr. Sarah Beynon, world-renowned entomologist and owner/director of Dr. Beynon’s Bug Farm, has teamed up with head chef Andy Holcroft to create a restaurant that specializes in popular dishes with an insect twist.

Praying mantis? More like “sautéing” mantis! Zing!

One of the more popular items on the menu is the Signature Grub bug burger, which comes with a sourdough and cricket bun along with giving you the option to put more insects on the burger itself. Assuming, of course, that you’re ok with being known as the “bug-eater” in your circle of friends. Also assuming you have any friends left after you began eating insects like it ain’t no thang.

Dr. Beynon explains that the reason she and Chef Holcroft decided to create a restaurant that specializes in serving bugs is twofold. Firstly, because the insects that are safe to eat are packed to the brim with protein and cost much less to feed, maintain and raise on a farm than regular farm animals. Second, turning this delicacy from a “novelty to normalcy” could help solve world hunger on a massive scale.

While people have been practicing “entomophagy” (the practice of eating insects) for thousands of years, the lifestyle isn’t that close to becoming standard in westernized countries, namely the good ol’ US of A and Europe. With the opening of Grub Kitchen in St. David’s, Pembrokeshire, Dr. Beynon and Chef Holcroft hope to change that and bring our world one step closer to solving world hunger.

And hey, if real worms are anything like gummy worms…screw it, I’m game.

Image Source: Oh My Disney, Instagram