Monday, July 12, 2010
Two Words: Quail Eggs
When she first showed them to me, and once I got over my disappointment that they weren't those chocolate eggs with the thin candy coating, I marveled at the mottling on them—the way each one was so different. Some had a shiny finish, some a matte shell.
We decided against pickled quail eggs and deviled quail eggs and opted for an appetizer that involved toasting baguette slices and topping them with olive tapenade and a fried quail egg.
Cracking the eggs was challenging—the membrane was tough and they were so tiny. But they fried up nicely. For the second batch she used a goat cheese and dill spread we'd gotten at Saturday's farmer's market instead of the tapenade and left the yokes a little softer. We voted these our favorites.