Piggymoto- All Star Boar Band

Ingredients:

Instructions:

First thing’s first, you’ll need to fillet the “Tubefish.” I did this by laying a piece of crab on its side and using a sharp knife to slice it down through the center. This gave me two wide, thin, long slices of crab with one pink side and one white side. Doing this lets the fish absorb more of the egg and it simulates a skinned, boned fillet.

Now, take your egg and combine it with the dill and lime juice. Whisk it up until its well blended. Set the sliced crab meat into this egg and let it soak while you heat your frying pan and butter over medium-high heat.

When your butter is hot and melted, lay the strips of egg-soaked crab on the heated pan and cook it like French Toast. When the egg is nice and golden-brown on both sides, it’s ready.

Now, you’ll have a lot of egg left over. You can fry it up separately for a fresh-tasting egg treat, or you can add another egg to it and make a Nemhatehtti Omlette.

Serving Size: makes 2 5-piece servings

History

The Adabbian gulf is not well known for its edible sea-life. Apart from a handful of finger-sized species and a few truly nightmarish arthropods, there just isn’t much to eat under the sea. One exception to this generalization is the Adabbian Tubefish. When they are alive, thesefish look like a cross between catfish and eels. They grow to be able 18” in length, and range in color from muddy-brown to mottled moss-green (Not pretty. Not pretty at all). When they cook up, however, they take on a very attractive pink hue and a sweet, buttery flavor.

Well, Nothing like the Adabbian Tubefish exists on planet Earth. So, I had to improvise. The egg in thisrecipe imitates the Tubefish’s natural juices, and leg-style imitation crab is pretty much a perfect match for the tube-fish meat. With just a few tweaks, I was able to duplicate this curious recipe here on our very own, planet Earth.

Ingredients:

Instructions:

Melt and heat your butter in a frying pan.

Scramble the eggs and add the other ingredients.

Once the butter is hot, pour the eggs into the buttered pan. Use a spatula to fold the spreading egg back onto the vegetables. Keep the vegetables together, and let the eggs cook into a patty. Cover the eggs with a heat resistant pan lid for a couple minutes.

Remove the lid, flip the egg and vegetable patty, cover it again for a couple minutes. When the egg is cooked through, it is ready to serve.

Serving Size: makes 2 servings

History

Contrary to what the name of this dish might suggest, a Nemhatetti Omelet contains no cheese. You see, they don’t really have cheese in the desert kingdom of Nemhatet. It just never made it into their cuisine for some reason. So, this dish is more like an egg-foo-young than an omelet. Confusing, huh?

At any rate, there are a LOT of recipe corrections that I had to make with this one. The lime juice, for instance. I won’t get into the specifics of the eggs that we ate there in Nemhatet, but I will say that they can best be described as tasting like a chicken’s egg with some lime juice added. The sunflower seeds are pretty much right on target, but the Nemhatetti variety is massive, so each seed has to be diced up.

Oh, I’m rambling. This is a very Summery dish with a light, fresh flavor.