Traditional Norwegian cuisine is based on not letting any natural resources go to waste. One particular food that has strong ties to Northern Norway is seagull eggs. Although seagulls are found in vast amounts all over Norway, this way of turning a pest into a resource is only done in the North. The season for seagull eggs lasts from mid-April until early June. Seagull eggs are considered a delicacy, and even though they are fairly easy to pick they sell in stores for up to NOK 20-25 (3-4 US$) a pop.
The seagulls lay their eggs in nests right on the ground, but they can still be hard to spot since they are camouflaged to look like rocks. Picking the eggs can actually be considered a favour to the seagulls, since they will mate again if their eggs are lost. And who wouldn’t want that…!? It’s customary, however, to leave one egg behind in each nest when you harvest them.
Seagull eggs are 2-3 times the size of a normal chicken egg and have a milder flavour. They can be used for any kind of cooking such as omelettes, sauces and baking. Cakes and pancakes made with seagull eggs turn out extra light and fluffy.
The «proper» way to eat seagull eggs, however, is to boil it (for about 10-20 minutes according to taste). The boiled egg is split in half and served on a piece of flatbread with melted butter on top, and seasoned with salt and pepper. This is usually eaten as an evening snack after a day of egg harvesting. And it’s mandatory to enjoy this meal with an ice cold bottle of pilsner from the Tromsø-based brewery Mack.
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