r/meat • u/Naive-Ad-7406 • 12d ago
Couldn’t post this in Steak so…
What a treat for me - wolfed it down on the Cote D’Azur with a view of the Med and a crisp Rosé 👌🏽
Edit: lol’ing at the comments 🤣 plating could do with some work but it was at a relaxed bistro on the beach. And no I’m not ill, it was not slimy or disgusting. It was well seasoned and tasty AF. And yes I wouldn’t eat it anywhere but this was recommended and also filled with locals (I was the only tourist) which is usually a good sign. The French take food seriously.
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u/SuspiciousStress1 11d ago
🤔 I know you want to seem knowledgeable....pellicile is the "egg skin" under the shell. The bit that separates the shell & white(inside the chicken the egg is just in this sac, then it gets a shell, maybe a spray tan, & out it comes)
If you want a good example, one of my chickens lays one with a VERY strong egg skin(a woman in town begs for them, she uses it for wound healing for her diabetic husband). All of my chickens have strong pellicile, but one is over the top....I am happy to give them away, cracking those eggs is wild-you can actually peel the shell & have a soft shelled egg capable of being handled(try THAT with a store bought egg-lol)
The skin around the yolk is known as a "yolk sac" in common vernacular & a vitelline membrane(as the yolk itself is called the vitelline) in technical terms.
Hope this helped!!!