“Here we go, I’m gonna do it,” I proclaim to a table of eight friends. On the tip of my chopsticks is a single ant egg, the “pearl of the forest” as some call it. Instead of ending in a dramatic burst like Japanese salmon roe, the egg deflates on my tongue with a distinct rich taste. The flavor of the protein is neither as pronounced as fish roe nor as unfathomably fatty as a coconut worm, but it’s without a doubt something unique.