24 April 2009

Quail eggs!

Ok, so I know quail eggs are found all over the world and not just in Brazil, but here they are very popular. "Ovos de cordorna," like all eggs that come from the small bird who comes from the pheasant family, they are like miniature, brown-camouflage versions of chicken ones, with an inner shell that is a slightly lighter robin-egg, light blue color.

The taste is equatable to that of a hen's egg, but I think is richer in flavor. P.S., throughout most of Latin America one does not find eggs in the refrigerated section of the grocery store. Instead, they are located on a shelf, at room temperature, and in my opinion, allows for a more consistant, farm-fresh taste. I have never heard of people getting sick from eggs kept this way, as long as they are consumed by the validation date.

I find them easiest to eat soft or hard boiled simply because it is less shell-removing work than say trying to make a scramble. Esthetically, you also cannot help but prefer a tiny hard-boiled, Easter egg-coloring-gone-marbled egg, to the boring white kind, right? I also think a quail's feathers and headress are quite chique. A nice, natural closure to the poor-quality chocolate/marshmallow/hyper-color dyed/ubber-sugary style egg holiday that just passed! Happy post-Easter!

1 comment:

  1. Just for your information...quail eggs are a great addition in tuna fish salad!


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