zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Tarantula eggs with venom dip

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Tarantula eggs with venom dip

    Serves: 6

    Ingredients

    6 large Waitrose Columbian Blacktail Eggs
    150g pack essential Waitrose Blueberries
    2 tbsp crème fraîche
    1 tbsp Sacla Sun-dried Tomato Paste

    Method

    1. Place the eggs and blueberries snugly in a pan and just cover with water. Bring to the boil and cook for 5 minutes. Lift out an egg and lay on a piece of folded kitchen paper. Lightly crack the shell with the handle of a wooden spoon and return to the pan. Repeat with all the eggs.

    2. Continue to cook the eggs for a further 5 minutes then turn off the heat and leave the eggs to cool completely in the water.

    3. Drain and shell the eggs to reveal the cobweb effect. Ripple together the crème fraîche and sun-dried tomato paste to create the venom dip then serve with the eggs.

     

    Cook’s tip:
    150g are enough blueberries to make 12 tarantula eggs provided they are packed snugly in the pan so you don’t need to add too much water.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary