Two guys, a girl and a blindfold: Ant egg edition

Can the judges of The Chefs' Line recognise red ants' eggs in a blind taste test? And are ant eggs even a legit ingredient?

Small and almost caviar-like in texture, red ant eggs are quite literally that: eggs and pupae of the Thai red ant, harvested and cooked. They are usually sold in cans and give a salty pop reminiscent of rinsed capers. Don't let the sight of them put you off though - they're texturally very mild and not particularly polarising. These aren't creamy like maggots or crispy like crickets. Instead, they have only a slight crunch, before giving way to the salty sourish brine that they're canned in.

Use them as a topping on salads, scrambled in an omelette or frittata, or even in your stir-fries for a bit of texture. Given that you mostly buy them as a cooked product, the possibilities are endless as to what you can add them to.

Red ant eggs on a banana leaf Source: Getty Images / Phanompai

So, how did our judges do in the red ant egg blind taste-test? 

Can our judges pick ant's eggs in a blind taste test? Source: The Chefs' Line

(Go ahead and taste it)

[Dan] Ok, wait. Just let me think...

[Melissa] Oniony...spring-oniony, kind of. 

[Dan] I'm thinking of the cuisines that (we're covering for The Chefs' Line). That's what I'm thinking

[Melissa] Oh you're smart, that's a good one.

Thinking...thinking... Source: The Chefs' Line

[Mark] I think I might have it.

[Melissa] I don't have it. It's savoury...

[Dan] I'm wrong. I'm just taking a wild guess.

Judges reveal their guesses! Source: The Chefs' Line

(Mark for the win! It's ant eggs)

[Dan and Melissa] OHHHHHHHH. 

[Dan] It had the texture of ants! I had a feeling! 

[Mark] (laughs) I had this on a holiday. You can have green ant eggs too? They're nice. Same texture. Salty...(You would have them in a) salad. Yeah. 

[Dan] Thai cuisine! The Vietnamese don't eat ant's eggs.

[Mark] You don't have green ant's eggs?

[Dan] I've only had the white ones... I've eaten them more in Mexico, actually. Escamoles. 

[Melissa] I've never eaten ant's eggs.

The Chefs' Line is back for round 2 and this week it's Thai week. Home cooks versus restaurant chefs are getting ready to rumble in our kitchen 6pm weeknights starting Monday, August 6 on SBS and then on SBS On Demand. Visit the program page for recipes, videos, cooking tips and more.