A hundred years ago, when I was a child and lived on a farm, my mother
would roast a chicken and put the "un born" eggs in the gravy. These
were the eggs that were developing in the chicken and were removed when
my dad dressed out the chicken. The eggs consisted of just the yolk
and there were usually quite a few..ranging in size from small to tiny.
Don't know how they were cooked, but they were always floating in the
gravy and were delicious. Hadn't thought of those for years...thanks
for a good memory.

jillie
Roseville, CA