Quail Eggs
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 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!
So cute!
Jan, they’re almost too beautiful to eat! What a lovely gift.
Wonderful – I’ve always thought that the eggs look so beautiful with their speckled shells but have never thought of actually eating them!
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!
I would love to try these – they look awesome!
What beautiful little eggs! I love the spots!