I got a wonderful Christmas present from one of the kids at school– 2 dozen quail eggs.
With help of Theresa, Josh and Kathryn, peeling all the little eggs, we made beautiful deviled eggs. After adding finely chopped fresh tarragon, dill and a little marjoram into the mashed yolks with a little mayo, hot sauce, dijon, red wine vinegar. salt and pepper, Theresa piped them back into the whites:
Here’s the finished plate–sprinkled with the obligatory paprika, and some roasted red peppers to the side.
What a treat! Thanks to the Miller family for the eggs.
Talk about small bites–these are perfection.


Quail Eggs — 7 Comments

  1. Quail eggs I almost always associate with Japanese food, and typically raw [like in a sushi “cone” or with a tonkatsu (pork chop) rice bowl]. They’re also great poached, and, now I know, devilled!

  2. Wonderful – I’ve always thought that the eggs look so beautiful with their speckled shells but have never thought of actually eating them!

  3. Those are so cute! At first when reading this post, I thought you were given the eggs to hatch so that the class would have baby quails!