"QuailEggs" news and stories

We can change the way we make eggs -- scrambled, poached, fried -- but what about changing the eggs themselves? Mix up your scrambling routine with quail eggs.

I live down the street from a gourmet grocery store. I often stop in there for a wedge of cheese or a particularly good loaf of bread. They carry delicious sausage and reasonably priced chicken. On those occasions when I splurge on a bit of hand cut smoked salmon, the wait for my order leaves me gazing at a case that also contains five or six dozen diminutive quail eggs. I've never bought any, but I'm always attracted to their cute size and pretty shells.

This picture comes to us from Diana, a freelance writer, frequent traveler and blogger behind Appetite for China. She's got all sort of tasty things going on over on her site, so make sure to go over and pay her a visit.

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I have something of a weakness for cute food. I love things like tiny-BLT sandwiches, little quiches and mini-cupcakes. These small quail egg and cherry tomato mushrooms have been catching my eye in the Slashfood Flickr pool for the last couple of days and last night they finally pushed my cute-o-meter into overdrive.

According to Pille, the Estonian food blogger who made and photographed them, they are fairly common in her country, having appeared in a children's cookbook in the eighties. They are new to me, but I think they would make a fun addition to a brunch spread, especially since they offer a fun variation of the deviled egg.

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