Cardassian dishes reflect Cardassian lifestyle very well. They are without bits and pieces and reduced to their fundamental structure with their ingredients often confusing varied, the Cardassian cuisine uses both ingredients extremely spicy and extremely sweet in one dish. As a result of this manner, only Cardassians are able to distinguish the important elements of a dish. The most extreme example is the yamok sauce, which is almost an insult to Terran gustatory nerves, while the Cardassians consider it as THE ideal dish.

Tuspakh Eggs

Tuspakh eggs are, as are all other things Cardassians appreciate, functional and of a strange aesthetic. The egg of the Tuspakh is so well balanced that it can be put on a table and remains in this position without rolling away. The outer side of the shell is of a grid like nature which gives the egg the special ability: it can be deformed without breaking off. For the aesthetic fanatic Cardassians, the Tuspakh egg is not only an object of special beauty but it also represents the ideals of functionalism which Cardassians are highly devoted to.

The number of possibilities to prepare a Tuspakh egg is nearly endless. Please mind that in Cardassian culture, even the consumption of a Tuspakh egg during a special ceremony is considered an own recipe. The cookbook series "Tuspakh eggs" consist of over seventy volumes with each one of them containing more than 500 pages. Here we can only print some of the most famous recipes.
 
 

Filled Tuspakh Eggs

You need 15 eggs. Cook 14 of them, until the structure of the outer shell is clearly visible. Place them on a plate and let them cool down. The 150 Grams of Louk cheese and grate it in fine pieces - the cheese should be at least four months old and should be hold in fresh air to dry out. Mix the grated cheese with Maran. The Maran should be fresh or defrosted - never use dried Maran, because it would soak up too much water. In this case, much of the flavour would be lost.

Hold the cooled eggs in front of a scanner to find out where the yolk lies, then cut the eggs in two halves, so that the yolk is cut into two exactly similar parts. Take the solid yolk halves and add them to the cheese/Maran mixture. Squash the yolk and mix the whole compound carefully. Cut the fifteenth egg - the raw one - and add a little of the yolk to the compound in the bowl, then stir it carefully, until it becomes an elastic but solid mass. Fill the holes in the halves where the yolk was before with this compound. Before you close the egg halves together, spread some of the raw shite of the fifteenth egg on them. After a few minutes, the two halves are tied together and the eggs can be peeled now.

Put the peeled eggs in a dripping, filled pan and roast them until they become dark yellow to light brown. You can now serve the eggs, doused up with some yamok sauce.

Tuspakh Eggs in Egg Creme

2 Liter of Moul milk
8 fresh Tuspakh eggs
1 part of a Yeleel root, approx. the size of a little finger

Heat up the milk until it boils up, then take it from the stove. Add the half quantity of the Yeleel root and let them cool down without stirring.

Open the eggs and separate the yolk from the rest. You don't need the white of the eggs for this recipe. But since it is very valuable, fill it into a bottle without leaving space for air, because oxygen decomposes important proteins. Beat the yolk to a froth, then fill it in a bowl. Mix the frothy yolk with the milk. Cook the mixture slowly, until the liquid becomes a creme. Grind the second half of the Yeleel root to a powder and add it to the creme.
 
 

Tuspakh Eggs in Yamok Sauce

6 large Tuspakh eggs
4 slices of Vaalo bread
2 large Megan onions
1 Liter of Cardassian red wine
3/4 Liter of water
Yamok sauce

Peel the Megan onions, wash them and cut them into little cubes. Boil some oil in a bowl, add the onion cubes and roast them slowly. When they are roasted, take the bowl from the stove and let it cool down.

While you roast the onions, fry the Tuspakh eggs with some dripping in a  pan. After a few minutes, the yolk becomes dark red. You can now put them aside on a pre-warmed plate.

Put the onions in the pan. Don't change the dripping! Add water and red wine, then boil them until more than a half of the liquid evaporates. Add the Vaalo bread slices to the sauce. As the bread becomes soft and swelled, take it from the pan and put them on a plate. Lay the eggs on the bread, then douse it over with some sauce from the pan.

Boil a bottle of Yamok sauce in water until the label comes off - that indicates that the sauce has now the ideal temperature to serve it. Douse the Yamok sauce over the eggs. Serve it immediately and consume it.