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Saturday, February 25, 2012

Quail Eggs



Quoting Andrew Zimmern of Bizzare food Ryan said, "If it looks good eat it" as he ate his 4th quail egg of the morning.



Every year Casey teaches a class called, Birds In Our Lives. For a part of the class he gathers quail eggs to marinate into different flavors.



Ryan loves to be a part of the preparation process in watching Casey boil, peel, and flavor the eggs. And there is always a few left over for a Saturday morning breakfast.





Ryan thinks of them as bizarre because of their small size in comparison to chicken eggs, but actually they are a delicacy in many countries, including western Europe and North America. In Japanese cuisine, they are sometimes used raw or cooked as tamago in sushi and often found in bento(a single-portion takeout or home-packed meal common in Japanese cuisine) lunches.

They are similar in taste to chicken eggs with the yoke being a bit more creamy, and
if anyone wants a sample there are plenty left for trying....

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