AH yes ,, the cicadas are here and with vigor... They were kewl at first listening and seeing them and all but have become rather bothersome, loud and obnoxious,,, (good thing we dont have them as pets)... and well hhb n i figger we have heard n read enough articles about the things and quite frankly we know their demise anyway so we have decided we may as well try and cook us up a few and eattum... here is the recipe we are figgerin on usin if anyone else is interested and of course we are open to suggestions iffin anyone else has tried the lil buggers.... i have seen a taco recipe but that just seems like all too much work.... *Disclaimer: First consult with your doctor. While many people do eat cicadas, there is no guarantee that they are safe for every person to eat. As with all foods, it is possible that certain individuals will have allergic reactions to substances within the cicada. Before You Begin Who to Cook: Newly hatched cicadas, called tenerals, are considered best for eating because their shells have not hardened. It is best to collect these in the very early hours of the morning, just after they have emerged but before they have time to climb up out reach. The best way to do this is to simply go outside with a brown paper bag and start scooping them in. You can cook with them immediately, or refrigerate them (they will remain alive but will mature much more slowly) or freeze them. Keep in mind that freezing will work best for those that you are going to roast, as the consistency of the cicada may change and make them inappropriate for dishes that call for fresh cicadas. If you are unable to get any tenerals, then mature females are the next best thing. Adult males have very hollow abdomens and will not be much of a mouthful, but the females are filled with fat. Just be sure to remove all the hard parts, such as wings and legs, before you use the adults. These parts will not harm you, but they are also not very tasty. Soft-Shelled Cicadas Ingredients: 1 cup Worcestershire sauce 60 freshly emerged 17-year cicadas 4 eggs, beaten 3 cups flour Salt and pepper to season the flour 1 cup corn oil or slightly salted butter Directions: Marinate cicadas alive in a sealed container in Worcestershire sauce for several hours. (Note: You can skip this step and go directly to the egg step instead.) Dip them in the beaten egg, roll them in the seasoned flour and then gently sauté until they are golden brown.