Hen Yolks, Toasted Rye, Cooked Curds and Chickpeas

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By James Viles

Published 2016

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The humble hen egg: so simple and yet so versatile. This dish was one of Biota’s first ever creations. I remember collecting eggs from my mum’s chook pen and I dropped one on the ground. It cracked open in a pile of food scraps that included chickpeas, sprouting in the earth.