Cooking with fetuses!

Sort of.

In a recurring culinary interest, obsession, and/or perversion, I have wondered whether cooking an animal (for those non-veg folks out there) with it's fetus would make for a tasty culinary advancement.

Imagine if you will roasted pig with piglets basting inside. Yummy!

Anyway, it seems that a creative cook is doing something just like that: unlaid eggs.

Not everybody loves them, but ever since Mr. Barber dropped the term “embryonic eggs” from the menu in favor of “immature,” fewer customers have balked.

I love me some embryos!

[x-posted]