Fresh Quail Eggs, Canned Quail Eggs
I like eggs. Chicken eggs, specifically. And the thought of other types of eggs—like these quail ones, as well as duck and ostrich—kind of weirds me out.
Before I continue with my why-quail-eggs-are-weird train of thought, let me do my usual ‘thing’ and point out one of the staples that held together the flimsy plastic carton of eggs. We all hate broken eggs, right, and surely missing eggs. (These quail eggs are from a California ranch, by the way.)
Okay, so back to why I think quail eggs are a bit strange. Well, I only have one reason, really—the speckles. What’s up with ‘em?
The speckles are quite a contrast from the familiar, comforting all-over brown (or white) of a chicken egg.
At least the size of a quail egg—about one-fourth of a chicken egg—isn’t intimidating.
Oh! I do have another point to further my quail-eggs-are-weird argument: They also come in cans.
Hard-boiled eggs in a can! Ick? Goes against the whole get-eggs-out-of-the-fridge-then-boil-and-peel-them routine I’ve grown up doing.
But look at them.
They look so innocent and unassuming, don’t they? So normal.
These quail eggs from the can tasted normal, too. That is, a bit rubbery. However, I’d rather boil and painstaking peel fresh quail eggs than choose the easy convenience of canned ones. The latter tastes fresher, of course, and doesn’t have the gray color of the former. And you can control the firmness of fresh quail eggs by boiling them yourself. Now, I just have to work on getting over the speckles…
Mmmm I LOVE quail eggs! The only place I’ve ever had them, is when I’m in the Philippines. I did order a can of them once online, I don’t think they taste any different from regular eggs.
I just had quail eggs in soup three evening ago while attending a birthday party. To me they are tasted exactly like chicken eggs. Just think of them as miniature chicken egg, you can eat the whole egg in one bite.
My sister loves quail eggs. I’m kinda…”Eh.” about them. Although I’ve only had the canned ones. Maybe the fresh ones are worth a shot. And hey, in nature, speckled eggs are so normal. Remember blue eggs?
http://www.boneclones.com/images/ko-400-lg.jpg
Look at the amazing variety! I was also extremely surprised to find out that Emu eggs look like stone.
http://goldeneggsemufarm.tradeindia.com/Exporters_Suppliers/Exporter14276.209138/Emu-Bird-Eggs.html
P.S.–What a strange-looking bird! The feather tufts.
http://en.wikipedia.org/wiki/Araucana
Sarah Lynn: Hey, Mrs.!
I like the taste of fresh quail eggs, which I agree taste like chicken eggs. The canned ones, not so good. My Asian markets seem to have the fresh ones readily available, and always the canned ones stocked.
Chau: I agree with your sentiments.
I’ve had quail eggs in a sweet and warm Chinese-style dessert soup, with beancurd and I think gingko nuts. Sounds weird but actually pretty tasty.
Lian: I say give the fresh ones a shot if you like chicken eggs. Interesting links, thanks. The quail eggs reminded me of a robin’s blue eggs I came across as a child. Remember when birds’ eggs and nests were fascinating?
Ah yes, I do remember. I love learning about animals. And plants and insects. The whole zoological world pretty much is fascinating. (Also, quail eggs in a dessert soup?? Sounds very odd to me. Although I wonder where to get that. My curiosity is stirred!) When I took plant biologay, I learned that there are male and female plants and it pretty much blew my mind because I never really thought about it before. The pollen is from the males and the thing that sticks out (stigma) is the female part. And a lot of plants have both parts and reproduce themselves.
Oh! And it was fascinating to learn that corn, the long thin yellow hairs; those are the female stigmas! Super long and skinny and each one connected to a kernel of corn. And the male pollen parts of the plant are higher up so that the pollen would drift down to the female corn.
I would think that the quail eggs are speckled so that they blend into the environment and re less in danger of getting eaten by predators.
Topknot: Interesting thought; I feel like I should talk to a science teacher or something!
I love quail eggs!! (fresh or from can, doesn’t matter) Give me a plate of kangkong sauteed with garlic and quail eggs, they’ll be gone in no time. Although supposedly quail eggs are very high in cholesterol … so not good for you.
Cynthia: Oh, interesting; I’ve never heard of the name Kangkong but I do recognize it as Ong Choy (I love this vegetable stir-fried with garlic, too).
Interesting! I think “kangkong” is what it’s called in Asia. Now I know what it’s called in the US :p
Cynthia: Ong Choy is what I’ve seen it called at Chinese markets. Swamp Cabbage is the American name, which doesn’t sound appealing at all!