Elvers in Egg

If ever you find yourself one March midnight on the banks of the River Parret on the Somerset Levels and you see lots of shadowy figures with strange nets loafing about, you will know that the elvers (young eels) are running. And should you be lucky enough to acquire some, this is how you cook them – it’s truly delicious! Be warned, however, that this is not a recipe for the squeamish.