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Quail Eggs (c)2012

This week at la Domestique we celebrate Easter, and spring, with quail eggs as ingredient of the week! Green-tinted and tan, speckled with brown spots, quail eggs are tiny compared to chicken eggs. Some may call them fussy, but I prefer whimsical and fun. If you’ve never cooked with quail eggs, it’s time to try something new. Not as exotic as they may seem, quail eggs can be found at farmer’s markets and some grocery stores. For this week I picked up my quail eggs at the Asian market, Pacific Ocean Marketplace, in Broomfield, Colorado, where I can always count on an interesting selection of quail, duck, and chicken eggs. Tiny quail eggs have a flavor that’s milder than chicken eggs. The same rules apply to cooking and storing all eggs, which you can find by taking a look at my egg tips from last year. I learned something reading Darina Allen’s Forgotten Skills of Cooking, and it’s that quail eggs can keep for up to 6 weeks in the refrigerator before going bad. Store quail eggs in their carton pointy side down.

Because of their small size, there are certain things quail eggs are suited for, like frying, poaching, or hard-boiling. Tomorrow is 10 Ways Tuesday, and I’ve got creative ideas for cooking with quail eggs during spring. I like how quail eggs add flavor and interest to a dish, without taking over the whole dish (like larger chicken eggs can). Since quail eggs have such a mild flavor, they needn’t be wasted in baking or omelets (you would need a lot of quail eggs for that). The beauty of cooking with quail eggs is that their uniqueness unleashes creativity. Enjoy them with child-like pleasure for breakfast, lunch, snacks, or supper. It’s a good reminder that cooking is fun and doesn’t have to be complicated.

Have you ever cooked with quail eggs? Share your tips in the comments section. Click Here.