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....
No comments:
Post a Comment