Percebes delicacy on the Egg

Unknown

Just got percebes as a present, anyone can suggest how to cook this on the egg?

BobS

I have had these in Spain and they are far and away the best type of seafood I have ever had. They were simply steamed and served with butter.

I have never fixed them.

Not trying to bust your chops, but the spelling is perceves and the 'v' sounds very much like a 'b'. The name in English is Goose-Necked Barnacle.

Those suckers are very expensive, as I recall, and I would be wanting to go with a tried and true recipe, if I could find one. I did not take a lot of time to look, but the only recipe I found was a vague one talking about boiling briefly in salted water.

If your heart is set on doing them on the egg, I might suggest planking them with the board soaked in white wine.

ENJOY, those suckers are the essence of the sea (la esencia del mar)

Unknown

Really surprised to find them at Costco her in Monterrey. The plank is a good suggestion.

Unknown

being a full blood Spaniard I can say these are by far the nicest seafood you can get in Spain. They are the perennial favorite tapas much while sucking down a crisp albarino(white wine) or cold beer.

why not try to do them in a pot of boiling salted water with a garlic clove, parsley stalks and a few cracked peppercorns straight on the egg. Make sure the pan is completely metal ie no wood or Bakelite handles, then when they are done put them on a plate rand drizzle with Spanish olive oil or serve with a bowl of home made garlic mayonnaise..thats how I have them...when I can get them!!

enjoy!!

queenie

Unknown

Actually percebes is the right spelling.