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Wednesday, January 21, 2009

usually unusual


Nothing screams frou frou louder than a quail egg. Once you add a quail egg to the mix that mix climbs the social ladder. I like them, yolk separated and put into a hot sake, if I have to list only one.



What about you?



This is my most recent application of quail egg, sushi.

22 comments:

monica said...

boiled, served as a snack appetizer with some good salt on the side, with drinks when the quests arrive... time passes while peeling eggs,dipping them in salt, munching, drinking, chattering, laughing.... :o)
The quails though are soooo cute, especially the babies...

Anette said...

I've never tasted them! But I have seen some, even if they are hard to get around here. They look so sweet! You did well photographing them!

The Blonde Duck said...

What are you doing with a quail egg?

TavoLini said...

I have never had a quail egg. But I like my regular eggs poached or over easy, with runny yolks.

I dig the photos--such a tiny egg! Surely one would want two.

buffalodick said...

I'd rather eat the quail, after it grows up...

5 Star Foodie said...

I've had quail eggs at a number of restaurants and love them, but never made them at home. I haven't seen them in my store - where do you get them?

doggybloggy said...

monica: wow a big bowl of boiled quail eggs would look pretty cool

anette: thanks - they taste like a chicken egg...

the blonde: culinary preparations

tavolini: I like them raw(quail eggs that is) and the yolk mostly (dont tell the egg police)

buff: then I would want to have two or three

5 star foodie: I get them in chinatown but I bet gourmet stores or asian stores would have them

Beth said...

you eat those little suckers? you can barely dip a toast in that!!!

doggybloggy said...

beth: they are used either in sushi raw or fried and placed on top of things like scallops, there are other uses but those are the common ones.

Tanya Kristine said...

yuk, yuk, yuk, YUK! i could barely sneak down my aioli knowing there was a raw yolk in it...AND it called for two...

however..give me COOKIE DOUGH and i'll make an exception.

ap said...

It would be hard to make a cascarone with a quail egg. And the recipient would have to have a pretty small head - you must need an ostrich egg for your cascarone!

doggybloggy said...

tk: if I blindfolded you and fed you you would no longer say YUK!

ap: all those months of therapy and all that money down the drain just like that - now me and my fat head need to start all over....

Jeanne said...

Is that ikura? That's my favorite sushi! I love the way those little bubbles burst in your mouth with this little tiny explosion of fish taste.

And I see you eat the quail egg raw. Is that just because sushi is raw, or do you always eat them that way?

chef_the_city said...

when i was at the ritz, we would soft-to-medium cook them via sous vide and top w/ a dollop of beluga caviar ~ usually used for a garnish on top of something else, like a salmon entree, but sometimes served as their own item. they were pretty good and so long as they're done sous vide, they aren't too fussy.

starrlife said...

What a beautiful egg!

Jason said...

Man, that egg sushi looks amazing!

lisaiscooking said...

The quail egg on sushi looks fantastic! I can never find quail eggs locally and have never cooked with them, but I hope to some day.

jaded fork said...

interesting! i like quail eggs hard boiled with e-fu noodles and xo sauce

Chef E said...

I have an idea for quail eggs, but cannot find them here right now...

Dawn said...

you know I live on cape cod, so with that said there are no good sushi joints to be found. cape cod, ocean, see a match here?
the best sushi is in nyc and la. I miss having my sushi, uni and quail.

J said...

I recently made apps for a party by boiling the quail eggs, cutting in half and setting on a piece of ham with a dollop of mayo to keep in place. They were the cutest damn ham and eggs you ever saw. i love quail eggs!

Otana said...

Crack it straight into a dipping bowl with about an equal amount of soy sauce and mix it up, then dip fresh sashimi into it. You don't taste the egg so much as feel the velvety texture coat the fish. It goes particularly well with salmon.

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