It strikes me that I've never experienced a recipe that includes both chicken and egg as ingredients. I have no doubt that such recipes exist, but they're hardly as prevalent as, say, bacon and egg or sausage and egg. I haven't tried putting them together but my early warning system doesn't indicate that this combination would taste foul (I'm sorry, I had to).
So I'm wondering...maybe there's a kind of historical homestead unwritten rule that you don't wipe out two generations in a single meal.
A mate of mine put me on to chicken hearts (this is not a newspaper column for lonely poultry), which I can buy at my local supermarket. This was news to me at the time, but maybe it's not unusual. So I purchased a package of chicken hearts...a punnet, you might say. There were maybe 20 or 30 in there. He suggested that I skewer them, season them, and grill them. I'm not particularly squeamish when it comes to food, so chicken hearts, while a little odd to me, didn't put me off particularly (snails, no.). They tasted kind of....sausagey to my palette...like slightly chewy cocktail sausages perhaps. Not unpleasant.
Until....
...until it registered with me what a punnet of chicken hearts represented. I don't want to sound like some vegan activist or anything, but 20 or 30 chicken hearts represents 20 or 30 chickens. When I buy a package of 2 chicken breasts (a similarly sized package), it represents a single chicken and I'm wholly OK with that. I suspect that I've represented the upper end of the food chain to many hundreds of chickens in the past, but generally one at a time. I know you're hardly likely to purchase chicken hearts one or two at a time, like pick and mix confectionery, but individually polishing off 20 or 30 chicken engines seems rather more decadent than survival or sustenance.
So...caviar anyone?
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