quail.eggs.on.toast

I have walked by the stand selling quail eggs at the local farmers market for the last 3 years. I don’t know why it took me so long to give them a shot, but this last Saturday was the magic day. I purchased a dozen for $4 and the kiddo manning the booth was very helpful! Had he not given me a few pointers, I guarantee I would have ruined more than one of these teeny tiny speckled shells.

quail egg

First of all the membranes on the inside of the shell are so thick you couldn’t possibly crack them like a regular chicken egg lest you destroy everything inside. Tap lightly on a counter and then insert a knife end into your depression, cutting the membrane and shell around half the egg. You can then split the shell with your finger and pour your egg into a little dish.

quail egg II

These eggs also cook in the blink of an eye, so dropping them directly into a hot pan should you plan on cooking more than one won’t work. I cracked 3 into a small glass dish and was able to pour them individually into my buttered frying pan to cook. Lightly salt and pepper, and flip after about a minute. Only 20-30 more seconds or so and you’re done!

I fried 3 eggs each for the husband and I and placed them on toast with browned reindeer sausage, thin cut onion and topped with garden grown chives. It was pretty amazing overall and I think I’m officially a quail egg fan.

Quail egg III

What makes them so different? These little guys pack a rich punch. They seem so full of flavor (more so than your standard chicken egg) and let’s face it, they’re pretty friggin’ cute. It’s no surprise that royalty through the ages have coveted quail eggs as favorite foods. I’m excited to try them poached or boiled and plan to try some on a salad or two for garnish!

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