Spanish artist Din Matamoro likes to play with his food. We have featured some of Matamoro’s egg-to-chicken (or is it chicken-to-egg?) creations previously, but art truly knows no boundaries. More recent artworks portray an pig-egg, and fish-egg and an rabbit-egg (the Easter Bunny, perhaps?).
Pig-Egg, by Din Matamoro
The eggs are all fried in hot oil, Spanish-style. That means over medium: over easy and over hard are not only unheard of in Spain, but verging on the sacrilegious. Semi-submersion in hot oil has the aesthetic advantage of making the egg whites crispy and golden around the edges, producing all sorts of fantastical shapes if you have an artist’s eye.
Rabbit-Egg, by Din Matamoro
Fish-Egg, by Din Matamoro
The views expressed are those of the author(s) and are not necessarily those of Scientific American.
ABOUT THE AUTHOR(S)
Susana Martinez-Conde is a professor of opthalmology, neurology, and physiology and pharmacology at SUNY Downstate Medical Center in Brooklyn, N.Y. She is author of the Prisma Prize-winning Sleights of Mind, along with Stephen L. Macknik and Sandra Blakeslee. Their forthcoming book, Champions of Illusion, will be published by Scientific American/Farrar, Straus and Giroux. Follow Susana Martinez-Conde on Twitter Credit: Sean McCabe
