In Sai Gon you can eat eggs from many types of birds, at many stages of development. This is a list of some notable methods.
Chick or duckling fetus – the firm tourist favourite. This isn’t as bad as everyone makes out, tastes like egg yolk mostly. Try to get younger fetuses, there is less chance of having to crunch through the embryonic bones. Don’t eat the rubbery, hard bit; you will chew on it for a long time until you finally choke it down or spit it out.
Unlaid eggs – Quick biology lesson; hens’ reproductive tracts create what we call ‘yolks’ which float down to the ovaduct, where they form their shell. Then fully formed, the egg waits at the end of its ovaduct, to be pushed out or ‘laid.’ Hens are full of yolks of different maturity and sizes, all waiting their turn to travel through the ovaduct.
No chicken dies of old age in Viet Nam; they are either slaughtered young for tender meat or left to lay eggs… and then slaughtered when they stop laying. These older birds that have been laying for a while have tougher meat, so they generally made into soup. So, it is in soup restaurants that you’ll find the most unlaid eggs. In your soup will float these unlaid eggs that range from the size of fully developed yolk to pea-sized; they look and taste like rich, subtle egg yolk. They seem to be one of those ‘waste not, want not’ foods; they come free with the chicken carcass anyway, so why not throw them in…?
Quail Eggs – so far I’ve eaten as many eggs from Quails as I have from Chickens. As they are prohibitively expensive in my home country; they are quite the treat for me. I love that they are bite sized and each morsel has just the right yolk to white ratio. One thing that bothers me is that I never actually see the Quails that lay them. Given that I saw at least 10 Chickens each day, I would have thought I would have seen at least one Quail by now.
Egg coffee – (Cà Phê Trứng) A Ha Noi specialty, which is very hard to find in Sai Gon, but worth the search. If you can’t find it my beloved Sai Gon, then travel to Ha Hoi and get it there. It is made from beaten raw egg yolk, condensed milk, a strong, hot shot of Viet Nam’s chocolatey Robusta coffee and the tears of the Lord’s sweetest Angels. I can’t be sure about the last ingredient, but I know the result is certainly velvety, rich and very moreish.
Egg soda (Soda Sữa Hột Gà) – raw yolk beaten with condensed milk and soda water over ice, a variation on my adored Egg Coffee. I knew I was onto a winner when my Vietnamese colleague thought it sounded terrible and I was crazy for ordering it. It was surprisingly inoffensive, even more surprising was the total absence of violent food poisoning. It tasted how I thought it would – fuzzy, sweet and egg yolky, like egg custard mixed with soda water. A real testament to Vietnamese culinary inventiveness.