The hype for the seventh season of Game of Thrones is very real here in the Starving Chef’s household. We’ve been rewatching every season in anticipation for the premiere. If you aren’t caught up on the most recent season of Game of Thrones, be warned there may be mild spoilers throughout this post!
Unless you are Daenerys Stormborn of the House Targaryen, First of Her Name, the Unburnt, Queen of the Andals and the First Men, Khaleesi of the Great Grass Sea, Breaker of Chains, and Mother of Dragons, you probably haven’t handled too many dragon eggs.
Ayra habitually sells oysters, clams and cockles on her morning route while training with the Faceless Man. She frequently sells to a sea merchant who eats the oysters raw with vinegar.
In the books, Benjen Stark is referred to as Coldhands and rides a giant elk. However in the show, he rides in on a dark horse. When the elk dies in Dance with Dragons, it is blessed by Coldhands and then cooked and eaten by Bran and Meera.
While living in Flea Bottom, Gendry and the other poor folk of Kings Landing dined on what was known as “bowls of brown” which contained cat meat or pigeon meat and very rarely actual chicken or beef.
I’d like to think at the peak of her power, she had fresh produce pulled from the fields daily and had her salads are dressed with an aged balsamic, royal honey and pepper jam vinaigrette.
These apple rose tarts are served with raw honey comb on a bed of brie, some of the finest delicacies King’s Landing had to offer and honor the house Tyrell as well as Tommen’s short union with the kindest queen Westeros ever would have had.
My eggs, however, have nothing to do with fire. In fact, they have everything to do with ice instead. With no blood magic at my disposal, I had to create the dragon eggs myself like a peasant.