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Posted

I've eaten them, oddly enough in a chicken egg omelet. Not really a taste thing more of a texture thing. They kind of pop in your mouth. They are not really "in season" at the moment. They are available, but the real selling/collecting frenzy is in the winter.

Posted

OK who is going to be the first to say they've eaten them?

dam_n, came in second. sad.png

(I think it's more of a hot/dry season thing that winter?)

They're used in many Northern (and North-Eastern) soups and curries too.

Posted

OK who is going to be the first to say they've eaten them?

dam_n, came in second. sad.png

(I think it's more of a hot/dry season thing that winter?)

They're used in many Northern (and North-Eastern) soups and curries too.

But as a spectator I can insure you it was a thrilling race to watch.

  • Like 1
Posted

2 and a half hours later, I stumble over the finish line for 3rd.

They're alright. Again, had them in an egg omelet. Bought at the local market, had to separate mother from egg before cooking, heart breaking stuff. Mother was washed down the sink. I assume the eggs were still alive before being fried.

Not as tasty as a proper egg. At the time (would have been February 2009) they were quite expensive - 400B/kilo at a market past Mae Rim.

Had them again since, not so good second time around. I didn't much feel like eating them after the 1st bite.

Posted

+1

What you are talking about is egg from Weaver ant. http://en.wikipedia.org/wiki/Weaver_ant

Vitamin from Weaver ant egg is higher than Cow milk.

Thailand is 2nd win grand award of Animal sciences (by Kitthanact Thanaroungrochthawee from Kanthararom school in Sisaket, Thailand about effect of food types on quantity and nutritional quality of Weaver Ant, Oecophylla samaragdina, Larvae,

from Intel International Science and Engineering Fair (Intel ISEF).

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