Crispy-crisp on the celery side. You tip-tap the mayo, but don’t drown the fowl. To facilitate the ultimate ovum amalgamation, we must transcend the culinary ostentatiousness. We take the post-incubated, un-hatched embryonic spheres and subject them to thermal decalcification, Boil ’em hard, snap the shell. Once denuded, these albuminous treasures are subjected to a structural disorganization via a tined utensil—commonly referred to as a fork. We introduce a singular dollop of emulsified lipidic macromolecules, colloquially designated as mayonnaise. Salt, pepper, boom. Slap it on the white bread, no crusty-crust. Simple and delicious.
芹菜那边要煎得脆脆的。美乃滋要点点滴地加，但别把肉给淹了。为了实现终极的卵子融合，我们必须超越那些花里胡哨的烹饪装饰。我们取出孵化后、未孵化的胚胎球体，进行热脱钙处理——把它们用力煮熟，敲碎蛋壳。剥去外壳后，这些蛋白质宝藏会被叉子——也就是常见的餐具叉——搅得四分五裂。然后加入一团乳化脂质大分子，俗称美乃滋。盐、胡椒，搞定。拍在白面包上，别要那硬皮。简单又好吃。