Throughout human history, eggs and bone marrow have been one of the most sought-after sources of protein and fat. In fact, the need to smash apart bones to get at the marrow may have been one of the forces that drove our ancestors to adopt stone tools. In a continuation of these ancient tastes, the lab-stylized marrow bone takes the buttery goodness of marrow and packages it with the convenience of an egg.
These dainty ‘eggs’ aren’t filled with yolk, however, but with snow-white cultured marrow. The 3D-printed exterior is inspired by the ‘test’, or shell, of a sea urchin, and adds valuable calcium to a dish. Lab-grown marrow bones lend meaty notes to vegetarian soups, and taste delicious when roasted and spread on toast – no stone bludgeon required.
Roasted Marrow Eggs
8 marrow eggs
½ bunch parsley
2 shallots, thinly sliced
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon capers
8 slices of thick, rustic-style bread
1. Preheat the oven to 230° C. In a small bowl, toss the parsley with the shallots, olive oil, lemon juice and capers. Season to taste with salt and pepper.
2. Place eight pieces of bread on a baking sheet and toast until golden brown. Remove the bread from the oven.
3. Place the marrow eggs on a rimmed baking sheet or roasting pan with the open sides pointing up. Roast for 15 minutes, until the marrow begins to melt.
4. Divide the marrow and parsley salad between four plates. Serve with the toast and a long, thin spoon to scoop out the marrow.
From The In Vitro Meat Cookbook: 45 lab grown meat dishes you cannot cook yet.